市售广式腊肠微生物特性调查及安全性评估  

Microbiological Characteristics of Catonese Sausage and its Safety Assessment

作　　者：符小燕[1] 蒋爱民[1] 郭善广[1] 谭淑君[1] 许健仪[1] 曾慧冰[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2010年第9期1005-1008,共4页Modern Food Science and Technology

基　　金：广东省教育部产学研结合专项(2007B090100016)

摘　　要：本文调查了市售广式腊肠的微生物特性,分析了相关的理化指标,并阐述了各项理化指标对微生物的影响。结果表明:五个品牌26个样的市售广式腊肠表面和内容物的微生物含量比较少,乳酸菌是优势菌,其次是葡萄球球菌和微球菌,而肠杆菌、酵母菌、霉菌和大肠杆菌非常少,几乎未检测出。广式腊肠较低的水分含量(平均值:13.46%)、低水分活度(平均值:0.678)和适宜的氯化钠含量(平均值:3.9%),抑制了微生物的生长繁殖,保证了腊肠的微生物卫生安全性。In this paper,the microorganism in the cantonese sausage were investigated and effects of some physical and chemical factors on the microorganism were analyzed.The result showed that the content of microorganism in the surfaces of 26 samples of cantonese sausage with 5 brands were very low.Among the detected microbes,the lactic bacteria were the predominating bacterium,followed by micrococcus and Staphylococcus.In most samples,few amounts of Enterobacter,E.coli.,yeast and mold were found.Due to the low moisture content（13.46%）,low water activity（0.678） and salt concentration（3.9%） of Cantonese sausages,the growing of microorganisms was greatly inhibited,thus ensuring the microbial safety of the cantonese sausage.

关 键 词：广式腊肠 微生物特性 安全性评估 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]