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当前位置: 首页 > 文章 > Nisin处理对冷藏兔肉贮藏特性的影响研究 江西农业学报 2014 (3) 94-97+104
Position: Home > Articles > Research on Effects of Nisin Treatment on Storing Properties of Refrigerated Rabbit Meat Acta Agriculturae Jiangxi 2014 (3) 94-97+104

Nisin处理对冷藏兔肉贮藏特性的影响研究

作  者：
刘芳;王道营;卞欢;徐文娟;董焓;诸永志;徐为民
单  位：
江苏省农业科学院农产品加工研究所
关键词：
乳酸链球菌素;冷鲜兔肉;假单胞菌;尸胺;储藏保鲜
摘  要：
以细菌总数和一些理化特性(挥发性盐基氮、pH值和生物胺)为检测指标,研究了Nisin对兔肉在0~2℃贮藏下的保鲜效果。研究发现,贮藏7 d内,Nisin处理组的菌落总数随着贮藏期间的延长反而减少,当超过7 d以后,Nisin处理组的菌落总数开始增加,贮藏后期处理组的菌落总数同对照组差异不大。在贮藏期间内,Nisin处理组的TVB-N值和尸胺的含量都低于对照组。通过PCR-DGGE发现,Nisin处理完全抑制了溶酪大球菌的生长,但是对污染的其他革兰氏阴性菌,如假单胞菌和气单胞菌没有抑制作用。研究结果说明冷鲜兔肉贮藏期间,通过Nisin处理只能通过抑制革兰氏阳性菌(如溶酪大球菌)的生长来起到短期的保鲜作用。
译  名：
Research on Effects of Nisin Treatment on Storing Properties of Refrigerated Rabbit Meat
作  者：
LIU Fang;WANG Dao-ying;BIAN Huan;XU Wen-juan;DONG Han;ZHU Yong-zhi;XU Wei-min;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences;
关键词：
Nisin;;Fresh rabbit meat;;Pseudomonas;;Cadaverine;;Preservation
摘  要：
The effect of Nisin treatment on the storing properties of rabbit fresh meat preserved at 0 ~ 2 ℃ was studied based on total bacterial count and some physicochemical properties( TVB- N,pH- value and biogenic amines). It was found that the total bacterial count of rabbit meat in Nisin treatment group decreased during 0 ~ 7 days after cold preservation; thereafter,it started to increase,and was little different from that in the control group in later storage period. During the cold storage,the TVB- N value and cadaverine content of rabbit meat in Nisin treatment group were all lower than those in the control group. PCR- DGGE revealed that Nisin treatment completely inhibited the growth of Macrococcus caseolyticus,but had no inhibitory effect on other pollutive Gram- negative bacteria,such as Pseudomonas and Aeromonas. These results show that: during the cold storage of fresh rabbit meat,Nisin treatment can only play a short- term fresh- keeping role through inhibiting the growth of Gram- positive bacteria,such as Macrococcus caseolyticus.

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