Identification And Spoilage Characteristics Of Spoilage Bacteria Of Dezhou Pickling Chicken In Different Packages

Low-temperature sauce and stewed meat products have lower heating temperature during the production process,retain higher nutritional content in meat products,have pleasant colors and flavors,and the consumer market is getting wider and wider.The low-temperature sauce and braised meat product industry has developed rapidly at home and abroad,becoming the main direction of the future development of meat products,but due to the low temperature production,it is easy to cause some heat-resistant microorganisms to survive,and grow and reproduce in the storage process after different packaging treatments,destroying the product quality a series of corruption phenomena have occurred,which affect the storage,transportation and sales of products.Microbial corruption has become a major problem that plagues the production of low-temperature sauce braised meat products enterprises.Therefore,it is necessary to study the structure of the bacterial flora during the storage of meat products and find out the dominant spoilage bacteria(SSOs)that damage the quality of the product,and to compare the similarities and differences of the dominant spoilage bacteria in different packaging treatment meat products,looking for the spoilage of different packaged meat products An effective solution to the problem in order to extend the shelf life of the product.The results obtained are as follows:1.High-throughput sequencing analysis of Dezhou braised chicken in different packaging of the dominant spoilage bacteriaThis article first uses high-throughput sequencing technology to compare the microbial structure of Dezhou pickling chicken during the three packaging treatments of vacuum packaging secondary sterilization,vacuum packaging non-sterilization and modified atmosphere packaging.Different packaging to deal with the dominant spoilage bacteria in Dezhou pickling chicken.The results showed that the predominant spoilage bacteria of Dezhou pickling chicken under low-temperature storage conditions were mainly Pseudomonas and Enterobacter,and Staphylococcus and Lactobacillus.Among them,the predominant spoilage bacteria Pseudomonas sp.(70.50%)accounted for the largest proportion of modified atmosphere packaging samples.The predominant spoilage bacteria of the samples under vacuum packaging without sterilization and vacuum packaging secondary sterilization were Enterobacter(62.40% and 57.80 %).2.The physical and chemical characteristics of microorganisms and the isolation and identification of major spoilage bacteria during storageThe traditional microbial plate culture method combined with physical and chemical index measurement technology was used to study the number of colonies and physical and chemical indexes of Dezhou pickling chicken in different packages during storage,analyze the shelf life and microbial physical and chemical characteristics of Dezhou pickling chicken in different packages,and isolate and identify the main spoilage bacteria.The results showed that the three types of Dezhou pickling chicken samples showed a trend of decreasing p H value,TVB-N value was significantly increased,and TBARS value fluctuation during cold storage.The shelf life of samples with modified atmosphere and vacuum packaging without sterilization was 7 days.Around,the shelf life of the vacuum-packed secondary sterilization samples reached 12 days.It shows that different packaging treatment methods have different degrees of inhibition on the spoilage microorganisms in the Dezhou pickling chicken samples.3.Analysis on the putrefaction ability of the dominant putrefaction bacteria in different packaging of dezhou braised chicken after anti-inoculationFour main dominant spoilage bacteria,Pseudomonas a,Enterobacter b,Staphylococcus c,and Lactic acid d,which were isolated by traditional separation and cultivation methods during storage,were selected and reversely inoculated into the irradiated Dezhou pickling chicken for three groups,vacuum packaging,vacuum sterilization,and modified atmosphere packaging(CO2 / N2 = 40% / 60%)were used to refrigerate the three groups.The colony changes and p H values of Dezhou pickling chicken after storage were measured after inoculation.,TVB-N value,TBARS value and other physical and chemical indicators,combined with sensory characteristicsanalysis to determine the decay ability of various bacteria under different packaging treatment conditions.The results showed that Enterobacter b and Lactobacilli d had strong decay ability in vacuum-packed samples of Dezhou pickling chicken,while Staphylococcus c and Pseudomonas a were relatively weak in spoilage;The strongest is Pseudomonas a,followed by Staphylococcus c and Enterobacteriaceae b,and the growth and reproductive capacity and spoilage of lactic acid bacteria are minimal.