Study on detection of volatile components of chilled pork inoculated by different dominating spoilage bacteria
-
摘要: 为研究接种不同优势腐败菌的新鲜猪肉在4℃冷藏中的变化,将梭状芽孢杆菌、韩国假单胞菌和热死环丝菌分别接种到新鲜猪肉上,采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术,研究其在储藏过程中产生的挥发性物质。实验显示,不同样品在48、96、144h贮藏时间下的挥发性成分有较大差异,随着冷藏时间的增加,烷烃类物质种类及含量均明显增加;醇类物质含量增加而醛类物质含量减少;硫氢甲烷、3-甲硫基丙烯等含硫化合物被检测出,但含量较低;酸类物质含量随贮藏时间的延长而逐渐增加;接种梭状芽孢杆菌的样品检测出了高含量的3-羟基-2-丁酮,接种热死环丝菌的样品出现高含量的3-甲基丁醇。结果表明,接菌样品与对照样品的挥发性物质总含量存在显著差异（p<0.05）,即上述3种菌种会对冷藏猪肉的挥发性物质总含量产生显著影响。
-
关键词:
- 猪肉 /
- 冷藏 /
- 优势菌 /
- 顶空固相微萃取（HS-SPME） /
- 气质联用（GC-MS）
Abstract: In order to study the spoilage characteristics of dominant spoilage bacteria, Pseudomonas koreensis, Clostridium fusiformis and Brochothrix thermosphacta were respectively inoculated into sterilized pork at the storage temperature of 4℃.Volatile compounds of pork with different storage time were analyzed by headspace solid micro extraction (HS-SPME) . Pork with storage time of 48, 96, 144h and dominant spoilage bacteria had a significant difference in volatile composition. As the time of cold-storage went on, the content of alkanes rose markedly, pork inoculated with Clostridium fusiformis and Brochothrix thermosphacta provided significantly higher levels of 3-hydroxy-2-Butanone and 3-methyl-Butanol, respectively. Contents of sulfhydryl methane and 3-sulfhydryl propylene were actually low. These results showed that at 0.05 significance level, there was significant difference in total volatile substance between pork inoculated by bacteria and control sample. -
[1] 戴军.食品仪器分析技术[M].北京:化学工业出版社, 2006:22. [2] KATAOKA H, LORD H L, PAWLISZYN J.Applications of solid-phase micro-extraction in food analysis[J].Journal of Chromatography A, 2000, 880:35-62.
[3] 廖涛, 熊光权, 杨玉平, 等.辐照猪肉挥发性成分研究[J].北京工商大学学报:自然科学版, 2010, 28 (6) :14-17. [4] 刘登勇, 周光宏, 徐幸莲.金华火腿柱体风味成分及其确定方法[J].南京农业大学学报, 2009, 32 (2) :173-176. [5] DUFLOS G, COIN V M, ORNU M, et al.Determination of volatile compounds to characterize fish spoilage using headspace/massmicroextraction/gasmicroextraction/gaschromatography/massspectrometryandsolid-phasechromatography[J].Journal of the Science of Food and Agriculture, 2006, 86 (4) :600-611.
[6] HUANG T C, HO C T, FU HY.Inhibition of lipid oxidation in pork bundles processing by superheated steam frying[J].Journal of Agricultural and Food Chemistry, 2004, 52:2924-2927.
[7] DIEGO L, GARCIA G, NOELIA T, et al.Relationship between sensory attributes and volatile compounds qualifying dry-cured hams[J].Meat Science, 2008, 80 (2) :315-325.
[8] BIOLATTO A GRIGIONI G, IRURUETA M.et al.Seasonal variation in the odour characteristics of whole milk power[J].Food Chemistry, 2007, 103:960-968.
[9] 廖涛, 熊光权, 杨玉平.辐照猪肉挥发成分研究[J].北京工商大学学报:自然科学版, 2010, 28 (6) :14-17. [10] 顾赛麟, 王锡昌, 刘源.不同新鲜度冷却猪肉中挥发物的变化[J].江苏农业学报, 2011, 27 (1) :169-176. [11] 李苗云, 张秋会, 高晓平, 等.冷却猪肉贮藏过程中腐败品质指标的关系研究[J].食品与发酵工业, 2008, 34 (7) :168-171. [12] 黄林, 陈全胜, 张燕华, 等.冷却猪肉优势腐败菌分离鉴定及致腐能力测定[J].食品科学, 2013, 34 (2) :205-209. [13] 傅心亮, 稽辛勤, 李基棕, 等.市售鲜猪肉细菌的分离鉴定及其耐药性分析[J].贵州农业科学, 2012, 40 (2) :117-119. [14] 刘登勇, 周光宏, 徐幸莲.金华火腿主体风味成分及其确定方法[J].南京农业大学学报, 2009, 32 (2) :173-176. [15] 顾赛麒, 王锡昌, 刘源, 等.猪肉中有害微生物研究进展[J].食品工业科技, 2009, 30 (8) :332-335. [16] Heath HB, Reineccius G.Flavor chemistry and technology[M].Westport:The AVI publishing company, 1986.
[17] 顾赛麒.气味指纹技术检测不同贮藏条件下冷却肉新鲜度变化[D].上海:上海海洋大学, 2010. [18] 刘海兵.从代谢途径上看啤酒生产中双乙酰的调控[J].酿酒, 2004, 31 (5) :55-56. [19] 韩丽, 赵祥颖, 刘建军, 等.3-羟基丁酮的研究现状[J].食品与发酵工业, 2006, 32 (10) :116-118. [20] O Kandler.Carbohydrate metabolism in lactic acid bacteria[J].Antonie van Leeuwenhoek, 1983, 49:209-224.
[21] 周德庆.微生物学教程[M].北京:高等教育出版社, 2002:101-129.
计量
- 文章访问数: 143
- HTML全文浏览量: 14
- PDF下载量: 166
下载:
