微酸性电解水协同抗坏血酸处理对冷藏湖羊肉品质及微生物多样性的影响

Effects of Slightly Acidic Electrolyzed Water Combined with Ascorbic Acid Treatment on the Quality and Microbial Diversity of Refrigerated Hu Sheep Meat

摘要:

【目的】探究微酸性电解水（slightly acidic electrolyzed water，SAEW）协同抗坏血酸（ascorbic acid，AA）处理对湖羊肉在冷藏期间的品质及微生物多样性的影响。【方法】分别使用AA、SAEW、SAEW+AA保鲜液对湖羊鲜肉样品进行处理，检测4 ℃冷藏期间湖羊肉的硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARS）值、总挥发性盐基氮（Total volatile basic nitrogen，TVB-N）值、pH和汁液流失率等理化指标变化，重点关注其对湖羊肉微生物多样性（菌落总数和菌群结构）的影响。【结果】与对照组（未使用保鲜液处理）相比，SAEW处理可显著降低湖羊肉冷藏期间的菌落总数及大肠菌群数（P<0.05），有效延缓TVB-N值、pH与汁液流失率的升高。SAEW+AA处理在湖羊肉冷藏期间的抑菌效果最显著，保持了较低的TBARS值和TVB-N值，同时有效抑制了汁液流失。在货架期方面，以菌落总数≤1×10⁶ CFU/g和大肠菌群数≤1×10⁴ CFU/g为可接受限值，SAEW处理将湖羊肉货架期由6 d延长至10 d，SAEW+AA组的湖羊肉微生物指标在整个冷藏期（12 d）内未超过可接受限值。冷藏湖羊肉的微生物高通量分析结果表明，AA与SAEW的单独或联用处理均可降低冷藏湖羊肉微生物的丰度和多样性，同时可提高放线菌门、酸杆菌门、好氧芽孢杆菌属、链酸嗜菌属与酸杆菌属的相对丰度。【结论】AA协同SAEW处理可有效延缓湖羊肉在冷藏期间的品质劣变，且可有效抑制菌落总数和降低微生物的丰度和多样性，延长了湖羊肉的货架期。

Abstract:

[Objective] This study aimed to investigate the effects of slightly acidic electrolyzed water (SAEW) combined with ascorbic acid (AA) treatment on the quality and microbial diversity of Hu sheep (Ovis aries) meat during refrigeration. [Method] The fresh meat samples were treated with AA, SAEW, and SAEW+AA as preservatives, respectively. The changes in physicochemical indicators, including thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) value, pH, and drip loss rate, were monitored for the meat samples during the refrigeration at 4 ℃. Special attention was paid to the effects on the microbial diversity (total microbial count and microbial community structure). [Result] Compared with the control group (untreated with preservatives), the SAEW treatment reduced the total microbial count and coliform count in Hu sheep meat during refrigeration (P<0.05) and effectively delayed the increases in TVB-N value, pH, and drip loss rate. Notably, the SAEW+AA group exhibited the most significant antimicrobial effect, maintaining the lowest TBARS and TVB-N values during refrigeration while effectively reducing rip loss rate. In terms of shelf life, with total microbial count ≤ 1×10⁶ CFU/g and coliform count ≤ 1×10⁴ CFU/g as the acceptable upper limits, SAEW treatment extended the shelf life of Hu sheep meat samples from 6 d to 10 d. Remarkably, the microbial indicators of the SAEW+AA group remained below acceptable upper limits throughout the entire refrigeration period (12 d). High-throughput sequencing analysis of the microbial communities revealed that AA and SAEW treatments, whether applied individually or in combination, reduced microbial abundance and diversity in Hu sheep meat. At the same time, they increased the relative abundance of Actinobacteria, Acidobacteria, Aeribacillus, Streptacidiphilus, and Acidobacterium.[Conclusion] The AA+SAEW treatment effectively delays quality deterioration of Hu sheep meat during refrigeration, and it effectively reduces total microbial count and microbial abundance and diversity, thereby extending the shelf life of Hu sheep meat.