低温熏煮香肠的贮藏特性研究  

Study on the storage characteristics of low-temperature heated smoked and cooked sausage

作　　者：白艳红[1] 毛多斌[1] 王玉芬 赵电波[3] 蒋爱民[4] 杨公明[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]河南双汇集团技术中心,河南漯河462000 [3]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [4]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2006年第5期56-58,62,共4页Science and Technology of Food Industry

基　　金：国家"十五"攻关计划项目滚动课题(2001BA501A11)。

摘　　要：对低温熏煮香肠在7℃贮藏条件下的感官、理化和微生物指标进行了研究。结果表明,随贮藏时间的延长,样品感官变化陆续表现为“空皮”、“出水、出油”和“胀袋”等腐败特征,同时伴有酸味、臭味等异味产生。随贮藏时间的延长,样品pH下降;TVB-N值先上升,后下降;TBARS值先上升,后下降;腐败微生物菌群的细菌总数消长规律为贮藏初期细菌总数缓慢上升,随后急剧上升,然后趋于稳定,最后下降。表明腐败微生物的生长繁殖和致腐是影响低温熏煮香肠产品质量和货架期的主要因素。The sensory characteristics, physical and chemical characteristics as well as microbial characteristics were studied. The results were as follows： Under the condition of storage at 7℃, pH value decreased with the storage time. TVB-N value increased at the early storage time, and then decreased later. TBARS value increased at the early storage time, and then decreased. The total viable count increased slowly at the initial storage stage, then increased rapidly, then kept stable, and decreased at last. All the results showed that spoilage bacteria produced a dramatic effect on the quality and shelf life of smoked and cooked sausage.

关 键 词：低温肉制品 熏煮香肠 贮藏 货架期 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]