香肠自然风干过程中微生物和部分理化性质变化的研究  

Study on Microorganisms and the Process of Changes in the Physical and Chemical During the Air-dried Sausage

作　　者：席军[1] 蒋云升[2] 汪志君[2] 姚丽娅[2] 王畏畏[2] 许慧卿[2] 潘明[2] 

机构地区：[1]江苏长寿集团,江苏如皋226500 [2]扬州大学旅游烹饪学院,江苏扬州225001

出　　处：《农产品加工（下）》2007年第4期13-15,18,共4页Farm Products Processing

基　　金：江苏省"十五"科技攻关项目(BE2005331)

摘　　要：对如皋香肠在风干期间定时取样,分别测定其pH值,Aw值,亚硝酸钠含量,氯化钠含量,微生物细菌总数及菌群变化。结果显示,香肠的颜色指标发生了较明显变化,切面的颜色随成熟时间的延长变暗;香肠pH值呈现下降趋势;细菌总数和乳酸菌数在风干前8d时不断增加,随后逐渐稳定;氯化钠含量在风干8d前有升高趋势,随后趋向稳定;亚硝酸钠在风干8d前有升高趋势,随后趋向稳定。A group of sausage were produced in the light of Rugao sausage, pH, Aw, NaCl and the total number of microbial flora bacteria were measured during the air-dried sausage. The results show that sausage color indexes rather significant changes, the colors darken as the extension of maturity; pH values show a downward trend; total bacteria, lactic acid bacteria were increased before 8 d, pH values show a downward trend; total bacteria, lactic acid bacteria were increased in the air-dried sausage before 8 d, and then gradually stabilize; the content of NaCl were increased in the first 8 days, and then tend to stabilization.

关 键 词：风干香肠 微生物 理化性质 

分 类 号：TS201.3[轻工技术与工程—食品科学]