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摘要:传统的酱卤肉制品因其独特的风和丰富的营养而深受消费者的喜爱.但因为加工工艺和保鲜技术的落后,酱卤肉制品在储存,运输和销售等过程中很容易发生腐败和变质,导致货架期缩短,食用后会严重危害健康.而微生物则是导致肉制品腐败变质的重要原因.本文对从上海市徐汇区、闵行区、奉贤区的超市,农贸市场,夜市中采集的酱牛肉样品进行了研究,通过革兰氏染色,过氧化氢酶试验,氧化酶试验等生理生化试验对其中造成肉制品变质的优势腐败菌进行分离与鉴定;并探究了非真空包装的酱牛肉在冷藏的条件下菌落总数,TVB-N值等理化指标的变化,进行酱牛肉货架期模型的研究.结果表明：（1）在上海市三个区县所采购的传统酱卤肉产品中肠杆菌属、芽孢杆菌属、乳酸菌、微球菌属或葡萄球菌属是造成肉制品腐败的主要菌群,其中肠杆菌属的菌株最多；（2）在非真空包装的酱牛肉在冷藏的储存条件下，pH值下降，TVB-N值升高，菌落总数增大，a值、DE值和失水率下降；（3）根据建立的特定腐败微生物生长动力学模型,对酱牛肉货架期的模型进行预测：
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SL=λ-[( 6.889-N0)/ μmax×2.718] ×{ln[-ln[(7.529-N0)/ ( 6.889-N0)]-1]}33880
毕业论文关键词: 酱卤牛肉;优势腐败菌;微生物;分离;鉴定
Separation and identification of dominant spoilage bacteria in Shanghai spiced beef and research of shelf Life model
Abstract: The traditional sauced meat products are popular with consumers because of its unique flavor and rich nutrition. However because the processing and preservation technology is backward, during the process of storage,transport and sales ,sauced meat products is prone to corruption and deterioration of ,so that shorten shelf life,endanger health seriously after eating.While microorganism is an important cause of spoilage of meat products. In this study, spiced beef which is bought in supermarkets, farmers market, night market from three districts in Shanghai such as Xuhui District, Minhang District, Fengxian District were studied. Isolate and identify dominant spoilage bacteria which result of the deterioration of meat products by Gram staining, catalase test, oxidase test and other physiological and biochemical test. And then study the change of physicochemical index such as the total plant count, TVB-N and so on in no vacuum packaging spiced beef which is stored in cold conditions. Set up the model of sauce beef’s shelf life.Results show that: (1) In traditional sauce beef which is bought in three districts in Shanghai. Enterobacter, bacillus, Lactic acid bacterium and Micrococcus or Staphylococcus is major colony which results the spoilage of meat product,in which count of Enterobacter strain is most. (2) In non-vacuum packed sauce beef which is stored in refrigerated conditions, total plant count increased with storage time; TVB-N value increased with the growth of storage time. And the four physical and chemical index’s value has a little change in early storage time, and in the middle and later of storage time, the numerical changes began to intensify.（3）forecast the model of shelf life: SL=λ-[( 6.889-N0)/ μmax×2.718] ×{ln[-ln[(7.529-N0)/ ( 6.889-N0)]-1]}
Keyword: sauced beef ;dominant spoilage bacteria ;microorganism ;separation ;identific-ation
1 前言 1
1.1 我国酱卤肉的发展现状 1
1.2 肉的腐败 1
1.2.1 肉的腐败机理 1
1.2.2 影响肉制品腐败变质的因素 2
1.2.3 肉中特定腐败微生物及其致腐机理 2
1.2.4 肉制品品质指标 3
1.2.5 肉制品中微生物的来源 3
1.3 肉制品的保鲜技术研究 3
1.4 食品预测微生物学 4