[Objective]To investigate the freshness of Cantonese Roasted Goose under the different condition of storage temperature and time ,and determine the dominant spoilage bacteria which caused the freshness changes.[Method]Volatile basic nitrogen(TVB-N) content,extraction of bacteria genome,the 16S rDNA of V3 variable region of bacterial by PCR specific amplification products,denaturing gradient gel electrophoresis (DGGE) and bacterial community structure were determined.[Result]The results showed that the contents of TVB-N were increased significantly under 24-48 h placed at 15 ℃ and 12-36 h placed at 30 ℃; Staphylococcus,Pediococcus acidilactici and Bacillus Cohn.were the dominant spoilage bacteria under 12-48 h placed at 15 and 30℃.[Conclusion]During the presevation of the Cantonese Roasted Goose,staphylococcus,Pe-diococcus acidilactici and Bacillus Cohn.were the dominant spoilage bacteria.%[目的]探讨不同保藏条件下广式烧鹅新鲜度变化规律,并研究确定引起新鲜度急剧变化条件下的优势腐败菌及组成.[方法]广式烧鹅在不同温度和时间处理条件下,测定其挥发性盐基氮(TVB-N)含量,同时提取最优处理条件下广式烧鹅中细菌全基因组,对特异性扩增细菌16S rDNA V3可变区进行PCR扩增.扩增产物进行变性梯度凝胶电泳(DGGE),图谱分析样品中菌群结构.[结果]广式烧鹅在15℃条件下放置24~48 h、30℃放置12~36 h,TVB-N含量显著升高,表征新鲜度急剧下降;DGGE电泳结果表明,广式烧鹅在15和30℃条件放置12~48 h,葡萄球菌属(Staphylococcus)、乳酸片球菌(Pediococcus acidilactici)、芽孢杆菌属(Bacillus Cohn.)为样品中优势菌属.[结论]在广式烧鹅保藏过程中,葡萄球菌属、乳酸片球菌、芽孢杆菌属为优势腐败菌,易造成污染且引起烧鹅的腐败变质及新鲜度的急剧下降.
展开▼
