膨化血粉微生物学品质安全特征研究

目的]评价膨化血粉的感官、理化和微生物学品质及其安全特征。方法]按照鱼粉国家标准对6种膨化血粉的感官、理化、微生物学品质安全及残存细菌菌群进行定性和定量研究。结果]6种膨化血粉产品的感官品质良好;水分含量(9.42±1.01)%、盐分含量(2.28±0.38)%、水分活度0.601±0.02、pH值为6.94±0.53T、-VBN(64.29±16.84)mg/100 g;菌落总数4.39×105CFU/g,霉菌数34.7×103CFU/g,大肠菌群<30 MPN/100 g,金黄色葡萄球菌未检出,沙门氏菌未检出。分离获得612株细菌,细菌菌群主要有芽孢杆菌(45.1%)、葡萄球菌(15.7%)、李斯特菌(7.8%)、玫瑰小球菌(4.4%)、棒状杆菌(4.1%)、马红球菌(2.8%)。结论]6种样品品质整体良好,膨化血粉A品质最优,F品质最差;产品中芽孢杆菌含量很高,是否存在致病性蜡样芽孢杆菌有待进一步研究。

Study on Microbiological Quality and Safety Characteristics of Expanding Blood Meal

Objective] The study aimed to evaluate the sensory,chemical,microbiological quality and safe characteristics of expanding blood meal.Method] Sensory,chemical,microbiological quality,safe and survival bacteria flora of 6 kinds of expanding blood meal were qualitatively and quantitatively analyzed according to national standard on fish meal.Result] The sensory quality 6 products of expanding blood meal was well and their moisture content,salt concn.Aw,pH,T-VBN were(9.42±1.01)%,(2.28±0.38)%,0.601±0.02,6.94±0.53,(64.29±16.84)mg/100 g,resp.Microbiological indices showed that total colony counts was 4.39×105CFU/g,mold was 34.7×103 CFU/g and coliform flora was less than 30 MPN/100g,except that latent pathogens of Salmonella and Staphylococcus aureus were not detected.612 strains of bacteria were isolated from products,in which the predominant bacterial flora were composed of Bacillus spp.(45.1%),Staphylococcus spp.(15.7%),Listera spp.(7.8%),Micrococcus rose(4.4%),Corynebacterium spp.(4.1%),Rhodococcus equi.(2.8%).Conclusion] 6 samples of expanding blood meal had good quality as whole,among them the blood meal A was best and the blood meal F was worst.The content of Bacillus spp.was highest in the products and whether the pathogenicity Bacillus cereus was in the products shroud be studied futher.