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Analysis of the Dominant Spoilage Bacteria from Chilling Duck Meat and Research of the Controlling Technique

Author: LinHuiZhen
Tutor: PangJie；BaiWeiDong
School: Fujian Agriculture and Forestry University
Course: Of Food Science
Keywords: Chilled ducks Isolation and identification of traditional 16SrDNA Microflora changes Quality change Complex preservation solution
CLC: TS251.55
Type: Master's thesis
Year: 2011
Downloads: 183
Quote: 0
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Abstract


Chilled meat refers to meet the requirements of animal quarantine system rapidly cooled carcass after slaughter mature processing, the carcass temperature (inside leg after the measurement point) within 24 h reduced to 0 ~ 4 ℃, and in subsequent processing, distribution and retail process is always kept at 0 ~ 4 ℃ range of raw meat. Chilled poultry safety, health, tender and delicious, easy to cut, etc. are able to win the consumers, especially the recognition of higher-income strata. Corruption is not only because of chilled meat and meat enzymes break down, but also with raw meat species are closely related. Raw meat varieties, from different sources led to its corruption is not the same microorganism. Therefore, only by understanding the chilled meat spoilage microflora composition and the different types of chilled meat spoilage bacteria composition characteristics, in order to take targeted measures Preservation. This bacterial isolates by combining traditional culture and modern methods of molecular biology techniques for the analysis of 16S rDNA chilled ducks flora Dominant spoilage bacteria were identified further determine the cause of the main advantages of chilled duck corruption bacteria. Then by analyzing the advantages of spoilage bacteria isolated from the initial and final composition of microflora and refrigerated during psychrotrophic bacteria count and various changes in the number of spoilage bacteria characteristics, and chilled ducks frozen freshness process variation, main analysis of pH, volatile basic nitrogen (TVBN), the total number of microbial colonies, as well as other indicators of sensory evaluation, further defined the chilled ducks frozen bacteria during phase change and changes in the quality characteristics. Finally, we discuss chitosan lactate, cloves and cinnamon extract on chilled ducks in the inhibitory effect of dominant spoilage bacteria, and using orthogonal test method above four fresh liquid compound to determine the optimal preservation solution combination formulations in order to obtain a significant effect composite preservative for chilled duck processing to provide technical support. The main results are as follows: (1) using the traditional isolation and identification, physiological and biochemical method chilled duck leg meat spoilage bacteria were identified, preliminary identification of the main advantages of spoilage bacteria Pseudomonas, Enterobacteriaceae, lactic acid bacteria, but also There Aeromonas, Staphylococcus, Arthrobacter, hot Brochothrix. (2) 16SrDNA flora of chilled ducks corruption colony structure, results showed that: corruption chilled ducks isolated following kinds of species: Pseudomonas genus (Pseudomonas), Aeromonas (Aeromonas), lactic acid bacteria (Lactobacillus), Enterobacter (Enterobacteriaceae), Arthrobacter (Arthrobacter), purple spp (Janthinobacterium), and detection of taxa belonging to an unknown clones. Samples Pseudomonas genus (Pseudomonas) dominant, reaching 54%. Aeromonas (Aeromonas), Enterobacteriaceae (Serratia) is second only to Pseudomonas genus (Pseudomonas) second groups are respectively 15%. Lactic acid bacteria (Lactococcus), Arthrobacter (Arthrobacter), purple spp (Janthinobacterium) and an unidentified genus were all accounted for 4%. (3) in the refrigeration process, the rapid growth of psychrotrophic bacteria count in the first nine days of the time has a value higher than the total number of colonies. Pseudomonas and lactic acid bacteria in a refrigerated during the first 9 days, the number of values ??to exceed the value of the total number of colonies. Therefore, in the analysis of microbial indicators of chilled meat, it is necessary to target the main spoilage bacteria as indicators of mandatory testing. Aeromonas refrigerated late compared to other spoilage bacteria, the growth rate is the greatest. Enterobacteriaceae, Staphylococcus aureus, and thermal Brochothrix growth rate of more gentle. It follows that in the latter, Aeromonas chilled ducks for corruption has a significant impact. (4) refrigeration process, the pH of chilled ducks from high - low - high process. TVBN value in the first 11 days time to reach the maximum value, close to the national provisions of metamorphic change TVBN meat value. So fresh chilled ducks bags at 4 ° C. The preservation time of about 11 days, the best time in the first 3-5 days of consumption. (5) through the inhibition zone test, comparative analysis of chitosan preservation solution, sodium lactate preservation solution, clove extract and cinnamon extract on the main advantages of corruption chilled ducks bacteriostatic effect. The results show that with the increase in solubility preservation solution, the preservation solution antibacterial activity also followed strengthened. Chitosan solution in which the most significant inhibitory effect, basically the main advantages spoilage bacteria have strong antibacterial activity. Inhibitory effect of cinnamon extract weak, only twelve kinds of spoilage bacteria have some effect. (6) through orthogonal experiment chilled ducks TVBN on the pH value and the greatest factors are Chitosan solution (A), followed by the cloves preservation solution (C), cinnamon preservation solution (D) and lactate preservation solution (B), the optimal solution for the complex A 2 B 3 C 3 D 2 that Chitosan solution concentration of 0.6%, the mass concentration of lactate preservation solution was 4.5%, cloves fresh liquid mass concentration of 6%, cinnamon preservation solution mass concentration of 3.6%. And through validation tests arrive at the best complex scheme can well control the growth of spoilage bacteria in meat, keeping chilled meat quality, is feasible and effective.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries > Meat > Poultry
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