期刊论文

Effect of Kojic Acid on Spoilage Ability of Spoilage Bacteria in Chilled Duck Meat

中文

食品科技

1005-9989

2020

45

4

344-350

10.13684/j.cnki.spkj.2020.04.063

湖北省技术创新专项重大项目(2017ABA136)。

本校为第一机构

为探讨腐败微生物对冷鲜鸭肉的致腐能力,以及明晰曲酸对冷鲜鸭肉中腐败微生物致腐能力的影响,在分离鉴定获取冷鲜鸭肉腐败菌的基础上,以菌落数、腐败等级、挥发性盐基氮(Total Volatile Base Nitrogen,TVB-N)和pH为评价指标,并通过主成分分析法进一步评价曲酸的作用效果.结果 表明:分离得到的热杀索丝菌、假单胞菌和气单胞菌均具有较强的冷鲜鸭肉致腐能力,曲酸处理能够有效抑制菌株在鸭肉上的增殖(P＜0.05),可显著延缓腐败菌导致的样品感官得分下降,抑制贮藏期间TVB-N上升的趋势(P＜0.05),但对鸭肉pH变化的影响较小(P＞0.05).主成分分析法进一步表明,曲酸可明显降低冷鲜鸭肉中热杀索丝菌、假单胞...

To explore the spoilage ability of spoilage microorganisms on chilled duck meat,and clarify the effect of kojic acid on spoilage capability of putrefaction bacteria,on the basis of isolation and identification of spoilage bacteria obtained from chilled duck meat,the colony count,evaluation of corruption level,volatile base nitrogen (TVB-N) and pH were used as evaluation indexes,and the effects were further evaluated by principal component analysis.It was found that Brochothrix thermosphacta,Pseudomonas and Aeromonas isolated from duck meat have strong decaying ability,and kojic acid could sign...