Wang Taojun, Zhao Liang, Sun Yanan, Ren Fazheng, Chen Shanbin, Zhang Hao, Guo Huiyuan
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China.
Meat Sci. 2016 Nov;121:253-260. doi: 10.1016/j.meatsci.2016.06.021. Epub 2016 Jun 18.
Changes in the microbiota of lamb were investigated under vacuum packaging (VP) and under 20% CO2/80% N2 (LC), 60% CO2/40% N2 (MC), and 100% CO2 (HC) modified atmosphere packaging (MAP) during chilled storage. Viable counts were monitored, and the total microbial communities were assessed by high-throughput sequencing. The starting community had the highest microbial diversity, after which Lactococcus and Carnobacterium spp. outcompeted during the 28-day storage. The relative abundances of Brochothrix spp. in the LC atmosphere were much higher than those of the other groups on days 7 and 28. The bacterial inhibiting effect of the MAP environments on microbial growth was positively correlated with the CO2 concentration. The HC atmosphere inhibited microbial growth and delayed changes in the microbial community composition, extending the lamb's shelf life by approximately 7days compared with the VP atmosphere. Lamb packaged in the VP atmosphere had a more desirable colour but a higher weight loss than lamb packaged in the MAP atmospheres.
研究了在冷藏储存期间，采用真空包装（VP）以及20%二氧化碳/80%氮气（LC）、60%二氧化碳/40%氮气（MC）和100%二氧化碳（HC）气调包装（MAP）条件下羔羊微生物群的变化。监测了活菌数，并通过高通量测序评估了总微生物群落。起始群落具有最高的微生物多样性，之后在28天的储存期内，乳酸乳球菌和肉食杆菌属占了优势。在第7天和第28天，LC气氛中热杀索丝菌属的相对丰度远高于其他组。MAP环境对微生物生长的抑菌作用与二氧化碳浓度呈正相关。HC气氛抑制了微生物生长，延迟了微生物群落组成的变化，与VP气氛相比，将羔羊的货架期延长了约7天。与MAP气氛包装的羔羊相比，VP气氛包装的羔羊颜色更理想，但失重更高。
