生物保护菌对真空包装火腿切片保质期的影响  

Effect of Lactobacillus sakei B-2 on Quality Guarantee Period of Ham Slice with Vacuum Packing

作　　者：胡萍[1,2] 徐幸莲[2] 周光宏[2] 韩衍青[2] 谢伟[2] 徐舶[3] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [3]北华大学,吉林吉林132011

出　　处：《贵州农业科学》2010年第7期175-179,共5页Guizhou Agricultural Sciences

基　　金：国家科技支撑计划"低温肉制品与传统肉制品开发及产业化示范"(2006BAD05A15)

摘　　要：为了解生物保护菌对低温下肉制品保质期的影响,选用1株清酒乳杆菌B-2(Lactobacillus sakei B-2)作为生物保护菌,接种(5.91±0.04)lg CFU/g到真空包装烟熏火腿切片,于4℃贮藏,对贮藏期间的产品进行感官评定,并对pH值、TVB-N值以及微生物的动态变化进行了分析。结果表明:真空包装烟熏火腿切片接种L.sakeiB-2(5.91±0.04)lg CFU/g,于4℃贮藏,货架期为35 d,对照样货架期为15 d;生物保护菌L.sakeiB-2在低温贮藏条件下,能有效延长真空包装烟熏火腿切片的保质期。Lactobacillus sakei with（5.91±0.04） lg CFU/g was inoculated in ham slices with vacuum packing at 4℃ to study the effect on quality guarantee period of meat products under the storage condition of low temperature by evaluating its sensory quality,determining its pH and TVB-N,and analyzing microbe dynamic variation.The results showed that the shelf period of ham slices inoculated with（5.91±0.04）lg CFU/g Lactobacillus sakei was up to 35 d,20 d longer than CK.Lactobacillus sakei B-2 can effectively prolong the quality guarantee period of smoked ham slices with vacuum packing under the storage condition of low temperature.

关 键 词：生物保护菌 低温肉制品 保质期 肉片 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]