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当前位置: 首页 > 文章 > 真空包装冷鲜牛肉中腐败菌与腐败品质相关性分析 河南农业大学学报 2012,46 (3) 94-97+108
Position: Home > Articles > Correlation analysis between parameters of spoilage and spoilage microorganisms of vacuum-packaged chilled beef Journal of Henan Agricultural University 2012,46 (3) 94-97+108

真空包装冷鲜牛肉中腐败菌与腐败品质相关性分析

作  者：
孙晓敏;赵改名;李苗云;黄现青;柳艳霞;张建威;孙灵霞;田玮
单  位：
河南省肉制品加工与质量安全控制重点实验室;河南农业大学食品科学技术学院
关键词：
真空包装;冷鲜牛肉;腐败品质;相关性
摘  要：
本研究以真空包装的冷鲜牛肉中常见的假单胞菌、乳酸菌、肠杆菌以及热杀索丝菌为对象,研究其与冷鲜牛肉腐败品质指标的关系,用皮尔逊相关系数来反映两者之间的相关性.结果表明:乳酸菌、假单胞菌及热杀索丝菌与冷鲜牛肉的细菌总数、TVB-N值有较高的相关性(P<0.01),乳酸菌与二者的相关系数分别为0.984,0.881;假单胞菌与二者的相关系数分别为0.973,0.908;热杀索丝菌与二者的相关系数分别为0.909,0.890;此3种腐败菌与pH值的相关性(P<0.05)也较高,分别为0.815,0.846,0.813.肠杆菌仅与细菌总数显示一定的相关性,相关系数为0.828(P<0.05).因此,乳酸菌、假单胞菌及热杀索丝菌与真空包装冷鲜牛肉的腐败品质关系较密切.
译  名：
Correlation analysis between parameters of spoilage and spoilage microorganisms of vacuum-packaged chilled beef
作  者：
SUN Xiao-min,ZHAO Gai-ming,LI Miao-yun,HUANG Xian-qing,LIU Yan-xia, ZHANG Jian-wei,SUN Ling-xia,TIAN Wei(Henan Key Laboratory of Meat Processing and Quality Safety Control,College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)
关键词：
vacuum-package;refrigerated beef;spoilage parameter;correlation
摘  要：
Pseudomonas spp.,Lactic acid bacteria,Enterobacteriaceae and B.thermosphacta are the organisms most commonly involved in the vacuum-packaged chilled beef.In this paper,correlations between these organisms and the spoilage qualities were studied,the result was described by Person correlation coefficient.The result showed that lactic acid bacteria,Pseudomonas spp.and B.thermosphacta had remarkable relationship(P<0.01) with the total bacteria number of and TVB-N value.The Person correlation coefficients of Lactic acid bacteria with the two parameters were 0.984 and 0.881 respectively,for the Pseudomonas spp.were 0.973 and 0.908 as well as the B.thermosphacta were 0.909 and 0.890.Significant correlation(P<0.05) was also found between Lactic acid bacteria,Pseudomonas spp.,B.thermosphacta and pH value,the coefficients were 0.815,0.846 and 0.813,respectively.While the Enterobacteriaceae only correlated with total bacteria number of at the level of 0.05,the coefficient was 0.828.So Lactic acid bacteria,Pseudomonas spp.and B.thermosphacta have a close relationship with the spoilage quality of the vacuum-packaged refrigerated beef.

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