| Autor: |
ZHOU Xiao, YIN Hanliang, TAN Yisheng, SUN Junhua, LIU Yang |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin yu jixie, Vol 39, Iss 12, Pp 109-116 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1003-5788 |
| DOI: |
10.13652/j.spjx.1003.5788.2023.80338 |
| Popis: |
Objective: In order to determine the key control points that cause samples bagging and strengthen the prevention and control of microbial contamination during the processing of meat dates. Methods: Traditional microbial culture method combined with high-throughput DNA sequencing method was used to analyze the changes of bacterium during the processing of meat jujube and swollen bag of samples. Results: The total number of colonies basis was low in soft bones, while in the chicken skin reached to 9.10×104 CFU/g. And the total number of colonies decreased to 30 CFU/g after cooking, but increased significantly after vacuum packaging, indicated a greater risk of contamination in the vacuum packaging process. The swollen bag samples showed a significant increase in the number of bacterium, which ranged from 1.03×106~3.30×106 CFU/g. Acinetobacter, Psychrobacter and Pseudomona were the dominant spoilage bacteria in meat products. Staphylococcus was the dominant bacteria in the samples during processing （Y8~Y12）, with the relative abundance decreasing to 0.02% after sterilization. The swollen bag samples （P1~P3） were dominated by Virgibacillus, with an average relative abundance of 99.37%. It was firstly founded in samples after sausage-filling （Y8） and with an increase of relative abundance after sterilization. Conclusion: The sausage-filling and packaging processes may be the critical points of contamination in the processing of meat jujube. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
