[1]李润雪,李春保,贾晓楠,等.猪胴体不同冷链运输条件下微生物变化[J].南京农业大学学报,2020,43(5):959-968.[doi:10.7685/jnau.201912045]
 LI Runxue,LI Chunbao,JIA Xiaonan,et al.The microbial changes of pig carcass under different cold chain transportation conditions[J].Journal of Nanjing Agricultural University,2020,43(5):959-968.[doi:10.7685/jnau.201912045]
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猪胴体不同冷链运输条件下微生物变化()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
43卷
期数:
2020年5期
页码:
959-968
栏目:
食品与工程
出版日期:
2020-09-15

文章信息/Info

Title:
The microbial changes of pig carcass under different cold chain transportation conditions
作者:
李润雪 李春保 贾晓楠 许芊芊 吴菊清
南京农业大学江苏省肉类生产加工质量安全控制协同创新中心/农业农村部肉品加工重点实验室/教育部肉品加工与质量控制重点实验室/食品科学技术学院, 江苏 南京 210095
Author(s):
LI Runxue LI Chunbao JIA Xiaonan XU Qianqian WU Juqing
Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality and Safety Control/Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Meat Processing and Quality Control, Ministry of Education/College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
关键词:
猪胴体冷链运输菌落总数群落演替
Keywords:
pig carcasscold chain transportationtotal number of coloniescommunity succession
分类号:
TS251.4
DOI:
10.7685/jnau.201912045
摘要:
[目的] 本文旨在研究冷藏车不同距离(200、300、400、500 km)运输过程中车厢温、湿度,猪胴体温度,猪胴体表面菌落总数变化及群落演替规律。[方法] 在冷藏车车厢内部固定GPRS远程温、湿度实时记录仪,监测并记录运输途中车厢温、湿度变化。在猪胴体后腿肉部位插入并固定插入式中心温度记录仪,实时检测并记录运输途中猪胴体中心温度变化。采用菌落计数方法研究猪胴体流通过程中菌落总数变化。采用16S rRNA测序方法研究流通过程中猪胴体表面微生物群落演替。[结果] 除500 km组外,各组冷藏车温度都低于12℃,运输过程温度波动较小,呈平稳恒定或缓慢下降趋势。菌落总数与运输距离密切相关,200 km组菌落总数最低,超过200 km后,300、400、500 km 3组菌落总数均有显著增加。随着运输距离的增加,菌落总数增加,不同部位间菌落总数差异逐渐缩小,直至各部位菌落总数无显著差异。16S rRNA测序结果显示:工厂起点微生物群落丰度较高,经运输、分割等操作后各组群落丰度减少,且各组均出现丰度不同的腐败菌,如不动杆菌属、假单胞菌属、肠杆菌属、索丝菌属和莫拉氏菌属等。[结论] 猪胴体流通链末端微生物污染较严重,尤其是从物流中心到销售终端,人为操作引入了假单胞菌污染,故冷链末端需加强低温控制,避免因温度控制不到位使腐败菌爆发性增长导致猪肉腐败变质。
Abstract:
[Objectives] This article aimed to study the change of temperature and humidity of the vehicles,the central temperature of the pig carcasses,the total number of colonies on the surface of the pig carcasses and the community succession during the transportation of the cold chain vehicles at different distances (200,300,400,500 km).[Methods] The GPRS remote temperature and humidity real-time detector were fixed inside the cold chain car compartment to detect and record the temperature and humidity changes of the car during transportation. Plug-in central temperature recorders were inserted and fixed on the hind leg of the pig carcass to detect and record the real time center temperature change of the pig carcass during transportation. The total number of colonies count method was used to study the growth of the microorganism during the circulation of pig carcasses;16S rRNA sequencing method was used to study the succession of communities on the pig carcasses during circulation.[Results] Except for the 500 km group,the temperature of the refrigerated trucks in each group was lower than 12℃,the temperature fluctuation during transportation was small,showing a steady or slowly downward trend. The total number of colonies was closely related to the transportation distance. The total number of colonies in the 200 km group was the lowest. After more than 200 km,the total number of colonies in the three groups of 300,400 and 500 km significantly increased. With the increase of transportation distance,the total number of colonies increased,and the difference between the different parts gradually decreased,finally,there was no significant difference in the total number of colonies in different part. 16S rRNA sequencing results found that the abundance of the microbial community at the starting point of the factory was high,and the abundance of each group decreased after transportation and segmentation operations,and spoilage bacteria with different abundances appeared in each group,such as Acinetobacter,Pseudomonas,Enterobacter,Brochothrix and Moraxella.[Conclusions] The microbial contamination at the end of the pig carcass circulation chain was serious,especially from the logistics center to the sales terminal,and Pseudomonas contamination has been introduced manually. Therefore,it is necessary to strengthen the low temperature control at the end of the cold chain to avoid the spoilage of pork caused by the explosive growth of spoilage bacteria due to the inadequate temperature control.

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备注/Memo

备注/Memo:
收稿日期:2019-12-24。
基金项目:国家生猪产业技术体系(CARS-35)
作者简介:李润雪,硕士研究生。
通信作者:吴菊清,副教授,博士,研究方向为畜产品加工,E-mail:wujuqing@njau.edu.cn。
更新日期/Last Update: 1900-01-01