文献类型：期刊文献

中文题名：温度波动对模拟冷链过程牡蛎肉鲜度品质和微生物生长的影响

英文题名：Effects of Temperature Fluctuation on the Quality and Microbial Growth of Oyster Meat During Simulated Cold Chain Circulation

作者：李采琴[1];马超[3];高加龙[1,2];秦小明[1,2];曹文红[1,2];林海生[1,2];陈忠琴[1,2]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/水产品深加工广东普通高等学校重点实验室,广东湛江524088;[3]鲜之然(广东)生物技术有限公司,广东佛山528511

年份：2024

卷号：44

期号：5

起止页码：96

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：北大核心2023、CSTPCD、、CSCD_E2023_2024、北大核心、CSCD

基金：贝类产业技术体系(CARS-49)。

语种：中文

中文关键词：牡蛎;温度波动;鲜度品质评价;高通量测序;优势菌

外文关键词：oyster;temperature fluctuation;freshness assessment;high-throughput sequencing;dominant bacteria

中文摘要：【目的】探究牡蛎(Ostreidae)肉流通过程中温度波动对其鲜度品质以及微生物生长规律的影响,为牡蛎肉从微生物层面开发保鲜和冷链物流技术提供理论参考。【方法】分析牡蛎肉在模拟冷链与断链两种流通方式下的pH值、持水力、质构、总挥发性盐基氮(TVB-N)、丙二醛(MDA)和菌落总数的变化趋势,并对所有流通节点的样品进行微生物的16S V3-V4区高通量测序,通过序列信息和Alpha多样性指数、物种组成解析牡蛎肉在流通过程中的微生物生长规律。【结果】在0~192 h内随着流通时间的延长,牡蛎肉的菌落总数、TVB-N与MDA含量逐渐升高,pH值、持水力与质构特性逐渐降低。冷链组鲜度品质在流通96 h后均显著优于断链组(P<0.05)。Alpha多样性分析结果表明,冷链组样品在所有流通节点的Ace、Chao、Shannon指数普遍低于断链组,说明断链组样品的微生物丰富度和微生物多样性高于冷链组;样品在流通过程中微生物群落组成结果表明,在门水平上,假单胞菌门的物种丰富度在两种流通方式下均维持在较高的水平,特别是断链组在流通192 h后高达73.54%;在属水平上,冷链组优势菌属为多毛目菌属(Pleomorphochaeta),在192 h时相对丰度达到49.66%。断链组优势菌属为气单胞菌属(Aeromonas),在流通192 h后相对丰度达75.42%。【结论】流通期间经历多个温度变化节点的断链组鲜度品质劣变速度高于冷链组样品,说明温度波动与牡蛎肉鲜度品质劣变密切相关;多毛目菌属和气单胞菌属分别是牡蛎肉全程冷链和断链流通腐败过程中的优势菌属,本研究可为牡蛎肉冷链物流运输体系温度设定及靶向抑菌保鲜技术开发提供参考。

外文摘要：【Objective】To investigate the effect of temperature fluctuations on the freshness and microbial growth of oyster(Ostreidae)during circulation process,and to provide a theoretical reference for developing microbiological oyster meat preservation and cold chain logistics technologies.【Methods】The pH,water holding capacity,texture,total volatile base nitrogen(TVB-N),malondialdehyde(MDA)and bacterial colony number of oyster meat were analysed under the simulated cold chain(CC)and broken chain(BC)circulation methods.The 16S V3-V4 region of the microorganisms was sequenced at all circulation nodes,and the microbial growth pattern of oyster meat during the circulation process was analysed by sequence information,Alpha diversity index and species composition.【Results】As the circulation time prolonged from 0 to 192 h,the total bacterial count,TVB-N,and MDA content of oyster meat gradually increased,while pH value,water holding capacity,and texture characteristics gradually decreased.The freshness of the cold chain group(CC group)was significantly better than that of the broken chain group(BC group)after 96 h of circulation(P<0.05).The results of Alpha diversity analysis showed that the Ace,Chao and Shannon indices of the samples from the CC group were generally lower than those of the BC group at all circulation nodes,indicating that the microbial richness and microbial diversity of the samples from the BC group were higher than those of the CC group;The results of the microbial community composition of the samples during circulation showed that,at the phylum level,the species richness of the Pseudomonadota was maintained at a high level in both circulation modes,especially in the BC group,which was as high as 73.54%after 192 h of circulation;At the genus level,the dominant genus in the CC group was Pleomorphochaeta,with a relative abundance of 49.66%at 192 h.The dominant genus in the BC group was Aeromonas,with a relative abundance of 75.42%after 192 h of circulation.【Conclusion】In the BC group,temperature fluctuation during circulation significantly sped up freshness deterioration of oyster meat compared with the CC group,indicating that temperature fluctuation was closely related to the deterioration of freshness of oyster meat;Pleomorphochaeta and Aeromonas were the dominant genera in the spoilage process of oyster meat during circulation in the CC and BC groups respectively.This study provides an important reference for the temperature setting of oyster meat in the cold chain logistics system and for the development of targeted bacterial inhibition and preservation technology.