冷却猪肉贮藏过程中主要腐败菌的聚类分析

 【目的】确定冷却猪肉贮藏过程中对腐败的群体效应起关键作用的腐败菌，为微生物的控制和货架期的延长提供理论依据。【方法】分别接种单一的和混合细菌于猪肉表面，托盘包装后在4℃下贮藏，测定不同贮藏时间的品质状况，对不同组别的品质指标进行聚类分析。【结果】冷却猪肉在托盘包装贮藏时，单一菌类与混合菌组被聚为3组，单一菌类为一组，不同混合菌类被聚为两组。气单胞菌、热杀索丝菌、肠杆菌科细菌和假单胞菌的混合菌组与自然污染的微生物组聚在同一组中，且距离最小，其欧氏平方距离为45.797。因此，影响肉品腐败不是单独的某一类微生物的作用，而是多种腐败菌的相互作用。【结论】冷却猪肉低温贮藏时，在混合细菌（包括气单胞菌、热杀索丝菌、肠杆菌科细菌和假单胞菌）导致产品腐败的进程中，气单胞菌对腐败的群体效应起关键作用。

Cluster Analysis of the Main Spoilage Bacteria During Storage in Chilled Pork

【Objective】The experiment was to determine the key spoilage bacteria in whole spoilage effect during storage in order to provide a theoretical basis for microbial control and shelf life extension. 【Method】Single and mixed bacteria were inoculated to chilled pork surface. The chilled pork spoilage qualities at different storage times were determined by tray-packaged at 4℃. The quality indexes of different groups were studied by cluster analysis. 【Result】The single and mixed bacteria in chilled tray-packaged pork were clustered together into three sorts which one was single bacterium and the others were different mixed bacteria. A group of mixed bacteria (including Aeromonas hydrophila, Brochothrix thermosphacta, Enterobacter and Pseudomonas) and naturally contaminative microorganisms were clustered together in one sort. The heredity distance was the least and its Squared Euclidean distance was 45.797. Therefore, it was not one type microorganism but the combined spoilage bacteria to meat spoilage quality.【Conclusion】Aeromonas hydrophila was the key bacterium for spoilage in whole spoilage quality due to mixed spoilage bacteria containing Aeromonas hydrophila, Brochothrix thermosphacta, Enterobacter and Pseudomonas during storage in chilled pork.