兔肉香肠保藏中卫生质量变化研究  

Research into the Hygienic Variations of the Preserved Rabbit Meat Sausage

作　　者：闫婷婷[1] 蒋云升[1] 汪志君[1] 于海[1] 张文娟[1] 张伍金[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《扬州大学烹饪学报》2010年第4期34-38,共5页Cuisine Journal of Yangzhou University

基　　金：江苏省科技厅苏北技术创新基金项目(BN2008044)

摘　　要：将自然发酵和控菌发酵的兔肉香肠真空包装制品于25℃保藏90天,序时检测其pH值、TVB-N含量、TBA值等指标变化。结果表明:添加乳酸菌L26(Lactobacillus plantarum)、葡萄球菌C18(Staphylococcus xylosus)、酵母Y163(Debaryomyces hansenii)的菌数比L26:C18:Y163为1:2:1,接种量为1×107cfu/g的控菌发酵兔肉香肠不易氧化,口感鲜嫩,耐保藏,且不合亚硝酸钠,卫生质量明显优于自然发酵产品。Vacum-packed rabbit meat sausages with spontaneous fermentation and fermentation after inoculation were respectively preserved at 25℃for 90 days and the index variations of PH value,TVB content and TBA value were sequentially tested.The results showed that when the proportion of L26（Lactobacillus plantarum, C18（Staphylococcus xylosus）and Y163（Debaryomyces hansenii） were 1：2：1 and the inoculation was 1×10~7cfu/g,rabbit meat sausages were tasty,tender,preservable,sodium nitrite free and hard to oxidize and its hygienic quality was superior to the naturally fermented products.

关 键 词：兔肉 发酵香肠 真空包装 保藏 卫生质量 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]