食品与发酵工业 >

2024 , Vol. 50 >Issue 10: 127 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036381

研究报告

微酸性电解水处理对兔肉冷藏期间品质及微生物菌群的影响

  • 左红 ,
  • 吴周林 ,
  • 张佳敏 ,
  • 何薇 ,
  • 张弛 ,
  • 杨思艺 ,
  • 王卫
展开
  • (成都大学,肉类加工四川省重点实验室,四川 成都,610106)
第一作者:硕士研究生(张佳敏教授为通信作者,E-mall:cdusp@qq.com)

收稿日期: 2023-06-06

  修回日期: 2023-08-07

  网络出版日期: 2024-06-11

基金资助

国家现代农业产业技术体系建设专项资金(CARS-43);四川省科技成果转移转化示范项目(2022ZHCG0063);四川省科技计划重点研发项目(2023YFN0056)

收起

Effects of slightly acidic electrolytic water treatment on quality and microbiological community structure of rabbit meat during refrigerated storage

  • ZUO Hong ,
  • WU Zhoulin ,
  • ZHANG Jiamin ,
  • HE Wei ,
  • ZHANG Chi ,
  • YANG Siyi ,
  • WANG Wei
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  • (Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China)

Received date: 2023-06-06

  Revised date: 2023-08-07

  Online published: 2024-06-11

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摘要

为探究微酸性电解水(slightly acidic electrolytic water,SAEW)对兔肉贮藏品质的影响,将新鲜兔肉分别使用SAEW浸泡处理5 min(SWa)、SAEW浸泡处理10 min(SWb)、无菌水浸泡处理5 min(PW)和未经浸泡处理为对照组(CK)。处理后样品使用托盘覆膜,置于4 ℃冷藏。每2 d检测样品的总挥发性盐基氮(total volatile base nitrogen,TVB-N)含量、硫代巴比妥酸(thiobarbituric acid,TBA)含量、pH值、色度、感官及微生物菌群结构的组成及变化。结果表明,SAEW浸泡处理兔肉在冷藏期间pH值、TVB-N值、TBA值上升速率明显低于CK组和PW组,且能够更好地保持兔肉原有色泽以及感官品质,当贮藏到第8天时,发现TVB-N值在CK组[(14.98±0.42) mg/100 g]和PW组[(14.76±0.40) mg/100 g]显著高于SWa组[(13.58±0.40) mg/100 g]和SWb组[(12.66±0.43) mg/100 g]。结合16S rDNA测序分析,SAEW可抑制兔肉冷藏期间腐败菌拟杆菌属(Bacteroides)、假单胞菌属(Pseudzaomonas)的生长繁殖,有效延缓冷藏兔肉腐败变质且SAEW处理10 min减菌效果更佳。该研究结果为SAEW在兔肉贮藏保鲜中的应用提供了理论参考。

关键词： 微酸性电解水; 兔肉; 冷藏; 菌群组成; 品质变化

本文引用格式

左红 , 吴周林 , 张佳敏 , 何薇 , 张弛 , 杨思艺 , 王卫 . 微酸性电解水处理对兔肉冷藏期间品质及微生物菌群的影响[J]. 食品与发酵工业, 2024 , 50(10) : 127 -133 . DOI: 10.13995/j.cnki.11-1802/ts.036381

Abstract

This study aimed to investigate the effects of slightly acidic electrolytic water (SAEW) on the quality of rabbit meat during refrigerated storage.Fresh rabbit meat was soaked in SAEW for 5 min (SWa), SAEW for 10 min (SWb), pure water for 5 min (PW) and without soaking as control group (CK).All samples were coated with a tray and refrigerated at 4 ℃.These samples were collected every 2 days and tested for total volatile base nitrogen (TVB-N) content, thiobarbituric acid (TBA) content, pH value, chroma, sensory and microbial flora structure composition and change.Results showed that the rate of increase in pH, TVB-N and TBA values of SAEW-treated rabbit meat during refrigeration was significantly lower than that of the CK and PW groups, and the original colour and organoleptic qualities of rabbit meat could be better maintained.When stored up to the 8th day, the value of TVB-N in the CK group[(14.98±0.42) mg/100 g] and PW group[(14.76±0.40) mg/100 g] was significantly higher than that in the SWa group[(13.58±0.40) mg/100 g] and SWb group[(12.66±0.43) mg/100 g].Combined with 16S rDNA sequencing analysis, SAEW could inhibit the growth and reproduction of the spoilage bacteria Bacteroides and Pseudomonas during the period of refrigerated rabbit meat.This treatment could effectively delay the spoilage of refrigerated rabbit meat, and the effect of SAEW treatment for 10 min was better.The results of this study provide a theoretical reference for the application of SAEW in the storage and preservation of rabbit meat.

Key words： slightly acidic electrolytic water; rabbit meat; refrigerate; bacterial community composition; quality change

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