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当前位置: 首页 > 文章 > 北京烤鸭加工过程中菌相变化规律及其特征 食品科学 2013,34 (1) 281-284
Position: Home > Articles > Microflora Variation and Characteristics of Beijing Roast Duck during Processing FOOD SCIENCE 2013,34 (1) 281-284

北京烤鸭加工过程中菌相变化规律及其特征

作  者：
任琳;赵冰;赵燕;陈文华;李家鹏;荣慧;张春江;乔晓玲
单  位：
中国肉类食品综合研究中心
关键词：
菌相变化;选择性培养;鉴定;北京烤鸭
摘  要：
应用微生物选择性培养并结合细菌系统鉴定的方法对北京烤鸭加工过程中的菌相变化规律及其特征进行分析和研究。结果显示:乳酸菌是整个加工过程中的主要微生物为3.41～5.97(lg(CFU/g)),受温度影响较小;假单胞菌属在加工前期(解冻、清洗)分别是4.77(lg(CFU/g))和4.39(lg(CFU/g)),为仅次于乳酸菌的主要微生物,受温度影响较大;肠杆菌科在加工中期(烫皮、晾挂)与乳酸菌达到相同数量级分别是3.18(lg(CFU/g))和5.96(lg(CFU/g)),成为仅次于乳酸菌的主要微生物。烤鸭的烫皮、烤制工序能有效降低各类菌的含量,灭菌后菌含量低于1.00(lg(CFU/g));晾挂工序是整个加工过程中微生物出现增长的阶段,各类菌的数值在4.29～6.36(lg(CFU/g)),因此需严格控制晾挂的温度、湿度和时间,以确保产品的安全性。本研究表明,乳酸菌、假单胞菌属和肠杆菌科是北京烤鸭加工过程中的主要微生物。
译  名：
Microflora Variation and Characteristics of Beijing Roast Duck during Processing
作  者：
REN Lin,ZHAO Bing,ZHAO Yan,CHEN Wen-hua,LI Jia-peng,RONG Hui,ZHANG Chun-jiang,QIAO Xiao-ling(China Meat Research Center,Beijing 100068,China)
关键词：
microflora variation;traditional selective culture;identification;Beijing roast duck
摘  要：
The microflora variation and characteristics of Beijing roast duck at different stages of production were analyzed by the traditional selective culture and microflora systematic identification.The results indicated that lactic acid bacteria were the most dominant microorganisms during the entire process(3.41—5.97(lg(CFU/g)) and influenced little by temperature followed by Pseudomonas spp.during the early stages(thawing and cleaning),which was greatly influenced by temperature,or Enterbacteriaceae spp.,which reached the same order of magnitude as lactic acid bacteria(3.18(lg(CFU/g)) and 5.96(lg(CFU/g)),respectively) during the middle stages(skin blanching and natural air drying).The populations of various bacterial species declined to a level lower than 1.00(lg(CFU/g)) during skin blanching and roasting.Bacterial growth was observed only at the stage of natural air drying during the whole production process,and the populations of various bacterial species ranged from 4.29 to 6.36(lg(CFU/g)).Accordingly,temperature,humidity and drying time should be strictly controlled to ensure food safety.This study demonstrates that lactic acid bacteria,Pseudomonas spp.and Enterbacteriaceae spp.are dominant in Beijing roast duck during various stages of processing.

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