低温杀菌后的五香羊肉在贮存过程中的微生物变化  

Microbial Changes During the Storage of the Low-Temperature Sterilized Spiced Mutton

作　　者：马丽珍[1] 孙卫青[2] 戴瑞彤[3] 

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]长江大学生命科学院,荆州434025 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国农业科学》2004年第12期1995-1999,共5页Scientia Agricultura Sinica

基　　金：山西省科委攻关项目(002128)资助

摘　　要：比较了五香羊肉经水浴巴氏杀菌和微波杀菌与高压灭菌和未杀菌组在冷藏过程中的微生物变化,由此选择延长五香羊肉保质期的最佳低温处理条件。结果表明,五香羊肉经水浴巴氏杀菌后,在冷藏过程中微生物变化趋势平缓,其中以 85～90℃/30 min/杀菌 2 次、中间急速冷却 30 min 的杀菌效果好,实际操作方便。冷藏 6 个月后五香羊肉的细菌总数、厌氧菌、芽孢杆菌和嗜冷菌的对数值分别为 3.99、3.97、<1和 1.69,与高压处理相比,水浴低温杀菌对微生物的抑制效果略差,但明显优于微波杀菌和未杀菌组。微波 80 s、100 s 和 120s(功率 900 W)3种方式中以微波 120s 处理的微生物变化趋势最为平缓。The microbial changes of water bath and microwave heating pasteurized spiced muttons were compared with that of autoclaved mutton in present study. The results showed that the microbes of water bath group were not changed too much. The result also showed that it is more effective when the water temperature range at 85-90℃ and holding for 30 min, then immediately cooled to room temperature and sterilized at the same condition again. After storage at 0-4℃ for 6 months, the logarithms number of total bacteria accounts, anaerobic bacteria,anaerobic bacteria, bacillus and psychrophile were 3.99, 3.97,<1 and 1.69, respectively. The microbial inhibitory effect was slightly lower than autoclave treatment group but much better than the microwave group and the control group. So water bath pasteurization can be adopted in practice. For the microwave heating groups, 120 s showed better effect than 80 s or 100 s.

关 键 词：五香羊肉 微生物变化 低温杀菌 巴氏杀菌 微波杀菌 冷藏过程 理条 水浴 高压灭菌 厌氧菌 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]