УДК 579.672
Табл. 3. Библ. 34.
DOI: 10.21323/2071-2499-2022-6-32-37

Характеристика микрофлоры мяса в разных видах упаковки

Батаева Д.С., канд. техн. наук, Грудистова М.А., канд. техн. наук, Насыров Н.А., Сатабаева Д.М.
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: срок годности, Brochothrix thermosphacta, Candida, Pseudomonas gessardii, показатели,
Реферат:
Оценивали сообщество микроорганизмов свиных полутуш на начальной точке хранения, отрубов и полуфабрикатов на начальной и конечной точке хранения (фон и 12 суток) при температуре +3 ± 1 °С. Объектами исследования являлись свиные полутуши охлаждённые (без упаковки), отруба бескостные, упакованные в полимерный материал под вакуумом и порционные бескостные мясные полуфабрикаты из свинины, упакованные с использованием модифицированной газовой среды. Использовали классические микробиологические методы для выделения микроорганизмов, аэробное культивирование и метод свабирования для отбора смывов. Для идентификации колоний с различных селективных и неселективных плотных питательных сред использовали времяпролётный масс-спектрометр MALDI Biotyper Microflex. Со всех изученных объектов на начальном этапе хранения были выделены микроорганизмы 19 родов. С полутуш были выделены микроорганизмы 17 родов: Acinetobacter, Aerococcus, Arthrobacter, Candida, Corynebacterium, Chryseobacterium, Escherichia, Haemophilus, Kocuria, Lactobacillus, Microbacterium, Pantoea, Pseudomonas, Ralstonia, Serratia, Staphylococcus, Streptococcus, представленных 29 видами бактерий, на поверхности отрубов обнаружили 8 родов: Acinetobacter, Arthrobacter, Candida, Lactobacillus, Macrococcus, Pseudomonas, Rhodococcus, Staphylococcus, представленных 18 видами и с полуфабрикатов выделили 5 родов: Candida, Chryseobacterium, Lactobacillus, Pseudomonas, Staphylococcus, которые были представлены 8 видами микроорганизмов. К 12 суткам хранения на поверхности мясных отрубов в вакуумной упаковке были обнаружены микроорганизмы 12 видов: Buttiauxella gaviniae, Carnobacterium maltaromaticum, Ewingella americana, Hafnia alvei, Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus pentosus, Lactobacillus sakei, Serratia fonticola, Serratia plymuthica, Yersinia intermedia, Yersinia ruckeri, из которых 8 видов изначально на отрубах обнаружено не было. На порционных бескостных мясных полуфабрикатах из свинины, упакованных с использованием модифицированной газовой среды к концу срока хранения были выявлены 11 видов микроорганизмов: Brochothrix thermosphacta, Candida zeyllanoides, Carnobacterium maltaromaticum, Ewingella americana, Lactobacillus pentosus, Pseudomonas azotoformans, Pseudomonas brenneri, Pseudomonas chlororaphis, Pseudomonas gessardii, Pseudomonas libanensis, Pseudomonas lundensis, Serratia liquefaciens, из которых только 4 вида изначально присутствовали на полуфабрикатах. Было установлено, что при использовании вакуумной упаковки в процессе хранения мяса создаётся симбиоз молочнокислых бактерий, энтеробактерий и эрсиний, а в модифицированной газовой среде – брохотрикса, дрожжей, молочнокислых бактерий, энтеробактерий и псевдомонад.

Characteristics of meat microflora in different types of packaging

Bataeva D.S., Grudistova M.A., Nasyrov N.A., Satabaeva D.M.
Gorbatov Research Center for Food Systems
Key words: Brochothrix thermosphacta, Candida, Pseudomonas gessardii, expiration date, indicators
Summary:
The community of microorganisms of pork half carcasses was assessed at the initial storage point, cuts and semi-finished products at the initial and final storage points (background and 12 days) at a temperature of +3 ± 1 °С. The objects of the study were chilled pork half-carcasses (without packaging), boneless cuts packed in a polymeric material under vacuum and portioned boneless meat semi-finished products from pork packed using a modified atmosphere. We used classical microbiological methods for the isolation of microorganisms, aerobic cultivation and the swabbing method for sampling swabs. To identify colonies from various selective and non-selective solid nutrient media, a MALDI Biotyper Microflex time-of-flight mass spectrometer was used. From all the studied objects at the initial stage of storage, microorganisms of 19 genera were isolated. Microorganisms of 17 genera were isolated from half carcasses: Acinetobacter, Aerococcus, Arthrobacter, Candida, Corynebacterium, Chryseobacterium, Escherichia, Haemophilus, Kocuria, Lactobacillus, Microbacterium, Pantoea, Pseudomonas, Ralstonia, Serratia, Staphylococcus, Streptococcus, represented by 29 species of bacteria, on the surface of cuts found 8 genera: Acinetobacter, Arthrobacter, Candida, Lactobacillus, Macrococcus, Pseudomonas, Rhodococcus, Staphylococcus, represented by 18 species and 5 genera were identified from semi-finished products: Candida, Chryseobacterium, Lactobacillus, Pseudomonas, Staphylococcus, which were represented by 8 species of microorganisms. By 12 days of storage, 12 types of microorganisms were found on the surface of vacuum-packed meat cuts: Buttiauxella gaviniae, Carnobacterium maltaromaticum, Ewingella americana, Hafnia alvei, Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus pentosus, Lactobacillus sakei, Serratia fonticola, Serratia plymuthica, Yersinmedia Yersinia ruckeri, of which 8 species were not initially found on cuts. On portioned boneless meat products from pork packed using a modified gas environment, by the end of the shelf life, 11 types of microorganisms were identified: Brochothrix thermosphacta, Candida zeyllanoides, Carnobacterium maltaromaticum, Ewingella americana, Lactobacillus pentosus, Pseudomonas azotoformans, Pseudomonas brenneri, Pseudomonas chlororaphisas, Pseudomonas chlororaphis gessardii, Pseudomonas libanensis, Pseudomonas lundensis, Serratia liquefaciens, of which only 4 species were originally present on semi-finished products. It was found that when using vacuum packaging during the storage of meat, a symbiosis of lactic acid bacteria, enterobacteria and ersinia is created, and in a modified gas environment – brochotrix, yeast, lactic acid bacteria, enterobacteria and pseudomonads.

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Контакты:

Батаева Дагмара Султановна
d.bataeva@fncps.ru
+7-495-676-95-11 доб. 409
Грудистова Мария Александровна
m.grudistova@fncps.ru
Насыров Назарбай Ахматович
n.nasyrov@fncps.ru
Сатабаева Дагмара Мухмадовна
d.satabaeva@fncps.ru

Для цитирования:

Батаева, Д.С. Характеристика микрофлоры мяса в разных видах упаковки / Д.С. Батаева, М.А. Грудистова, Н.А. Насыров, Д.М. Сатабаева // Все о мясе. – 2022. – № 6. – С. 32-37. DOI: 10.21323/2071-2499-2022-6-32-37.

For citation:

Bataeva, D.S. Characteristics of meat microflora in different types of packaging / D.S. Bataeva, M.A. Grudistova, N.A. Nasyrov, D.M. Satabaeva // Vsyo o myase. – 2022. – № 6. – Р. 32-37. DOI: 10.21323/2071-2499-2022-6-32-37.