不同包装方式对货架期冷鲜鸡微生物菌相变化的影响

微生物是引起鸡肉腐败的主要原因,为了探讨不同包装方式对微生物菌相的变化,将黄羽肉鸡胴体60只随机分成3组,分别采用无包装、托盘包装和真空包装,0~4 ℃贮藏,并在第1、3、5、7天采样分析,动态监测冷鲜鸡微生物菌相的变化规律。结果表明:嗜冷杆菌属亚种、粪嗜冷杆菌、沃式不动杆菌、栖海沙嗜冷杆菌、盐晶嗜冷杆菌、奥斯陆莫拉菌、产氮假单胞菌、棉子糖乳球菌、速生嗜冷杆菌和大肠埃希菌是引起冷鲜鸡低温贮藏过程中肉质腐败的前10位优势菌群,主要涉及气单胞菌科、莫拉氏菌科、肠杆菌科、假单胞菌科和乳杆菌科等菌科,尤其涉及变形菌门和厚壁菌门两个菌门。托盘包装和真空包装有助于抑制大肠埃希菌等有害菌的生长,均明显抑制了占比量最高的两大嗜冷菌(嗜冷杆菌属亚种和粪嗜冷杆菌)的繁殖速度,有助于延缓低温腐败。

Effects of different package methods on microbes of chilled chicken during its shelf life

The microorganism is the main cause for the chilled chicken decay. To investigate the effects of different package methods on the changes of microbes of chilled chicken during its shelf life, 60 yellow feather broilers with similar weight were randomly divided into three treatments, including treatments with no package, palletizing package, and vacuum package. During the whole experiment, all the chickens were kept at 0-4 ℃, samples were collected on 1, 3, 5, 7 d after treatment and analyzed for the changes of microbes and physicochemical indexes. Psychrobacter sanguinis, Psychrobacter faecalis, Acinetobacter lwoffii, Psychrobacter arenosus, Psychrobacter cryohalolentis, Moraxella osloensis, Pseudomonas azotoformans, Lactococcus raffinolactis, Psychrobacter celer and Escherichia coli were detected as the top 10 dominant bacteria in chilled chicken during its shelf life, which involved families of Aeromonadaceae, Moraxellaceae, Enterobacteriaceae, Pseudomonadaceae and Lactobacillaceae, particularly involved in phylum of Proteobacteria and Firmicutes. Results suggested that palletizing package and vacuum package inhibited the growth of Escherichia coli, particularly decreased the proportion of relative abundance of Psychrobacter sanguinis and Psychrobacter faecalis, which was helpful to suppress the deterioration of chilled chickens.