香辛料的不同处理方法对台湾香肠保质期的影响  

Effect of spice on edible life of Taiwan Residents sausage

作　　者：周辉 沈本君 张殊洁 李锋 刘军昌 徐宝才 

机构地区：[1]中国雨润食品集团技术中心,南京210041

出　　处：《食品科技》2007年第12期205-207,共3页Food Science and Technology

摘　　要：就香辛料对台湾香肠保质期的影响进行探讨。结果表明:在0～4℃条件下贮藏时,第Ⅰ组台湾香肠在第35天有涨袋现象发生,第Ⅱ、Ⅲ、Ⅳ组在第42天时没有涨袋现象发生,第Ⅴ组即使在第42天时,所有的样品均没有细菌总数超标,最高值为6.6×103cfu/g。;25℃条件下贮藏时,第Ⅰ组从第7天起有涨袋现象产生,第Ⅱ组在28d时有涨袋现象发生,第Ⅲ、Ⅳ组在35d时有涨袋现象发生,第Ⅴ组在第42天时有涨袋现象发生。实验发现在较好的卫生控制条件下,使用液体提取香辛料和粉末香辛料经辐照以及整粒香辛料辐照后再粉碎对台湾香肠保质期的提高有明显作用。感官评定结果为整粒辐照后再碾碎的样品最能保持原有香辛料的气味和品质。Effects of spices on shelf life of Taiwan Residents sausage were studied in this chapter. Results showed that sample package began to expand at 35th day during 0-4℃ storage for treatment Ⅰ and 42nd day for treatment Ⅱ,Ⅲ,Ⅳ but not for treatment Ⅴ, which had the total bacteria number 6.6×10^3cfu/g. At 25℃ storage temperature, expanded package appeared at 7th day for treatmentⅠ and 28th day for treatment Ⅱ and 35th day for treatment Ⅲ,Ⅳand 42 for treatment Ⅴ. It was concluded that solid spice extract, spice powder after radiating could elongate shelf life of Taiwan Residents sausage effectively. And similar result can be obtained from sensory test.

关 键 词：台湾香肠 香辛料 辐照 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]