Herbert Ulrike, Albrecht Antonia, Kreyenschmidt Judith
Cold-Chain Management Group, Institute of Animal Science, Faculty of Agriculture, University of Bonn, Katzenburgweg 7-9, 53115 Bonn, Germany
Cold-Chain Management Group, Institute of Animal Science, Faculty of Agriculture, University of Bonn, Katzenburgweg 7-9, 53115 Bonn, Germany.
Poult Sci. 2015 Mar;94(3):424-32. doi: 10.3382/ps/peu002. Epub 2015 Jan 30.
Storage tests under different temperatures (2, 4, 10, and 15°C) were conducted to identify the best predictor variable that is most effective to explain the loss of the shelf life and quality of modified atmosphere packed (MAP) poultry, and constitutes the basis for the prediction of the remaining shelf life. The samples were packed in 70% O2 and 30% CO2, which is the common used gas atmosphere for poultry filets in Germany. Typical spoilage microorganisms (Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, and Lactobacillus spp.) and total viable count (TVC) were enumerated frequently. Additionally, samples were analyzed for sensory changes, pH, and gas concentration. The data extraction and selections by stepwise regression and principle component analysis (PCA) was carried out to identify a variable which has the main influence on shelf life and freshness loss. The results accentuate that the spoilage is caused by a wide range of microorganisms. No specific microorganism could be identified as the dominant originator for the deteriorative changes. Solely TVC showed significant correlations between the development of the sensory decay and the development of the TVC for each single storage temperature.
进行了不同温度（2、4、10和15°C）下的贮藏试验，以确定最能有效解释气调包装（MAP）家禽货架期和品质损失的最佳预测变量，并为预测剩余货架期奠定基础。样品包装在70%氧气和30%二氧化碳中，这是德国家禽肉片常用的气体环境。经常对典型的腐败微生物（假单胞菌属、嗜热脂肪芽孢杆菌、肠杆菌科和乳杆菌属）和总活菌数（TVC）进行计数。此外，还对样品进行了感官变化、pH值和气体浓度分析。通过逐步回归和主成分分析（PCA）进行数据提取和选择，以确定对货架期和新鲜度损失有主要影响的变量。结果表明，腐败是由多种微生物引起的。没有特定的微生物可被确定为变质变化的主要起因。仅TVC显示，在每个单一贮藏温度下，感官衰退的发展与TVC的发展之间存在显著相关性。
