不同贮藏温度对方腿类肉制品品质变化的影响  

Effect of Storage Temperature on Quality of Luncheon Sausages

作　　者：付军杰[1] 贺稚非[1] 李洪军[1] 袁先群[1] 全拓[1] 李燕利[1] 姚艳玲[1] 蒋丽施[1] 

机构地区：[1]西南大学食品科学学院,重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2012年第12期285-289,共5页Food Science

基　　金：国家公益性行业(农业)科研专项(200903012)

摘　　要：研究灌肠类低温肉制品货架期期间的品质变化规律,为制定相应生产操作规范提供基础数据。模拟超市环境温度在0～4℃和7～11℃条件,每隔10d对方腿类产品进行感官、理化、微生物等指标进行测定。结果显示:在0～4℃贮藏条件下,产品的细菌总数增长速度明显低于7～11℃,说明低温有利于抑制微生物的增长;大肠菌群均未检出,说明产品卫生状况良好;7～11℃产品的pH值、保水性、色泽的波动大于0～4℃的贮藏环境,说明较低贮藏温度更有利于保持产品质量稳定。In order to explore the quality change of luncheon sausages during the shelf life period and provide a theoretical guidance for good manufacture practice, the sensory quality, physiochemical index and microbiological index of three different types of luncheon sausages stored at mimic supermarket storage temperature 0-4 ℃ or 7-11 ℃ were determined at intervals of 10 days. The results indicated that total bacterial count of luncheon sausages stored at 0-4℃ was obviously lower than that of luncheon sausages stored at 7-11 ℃, suggesting that the low temperature can inhibit the growth of bacteria. Meanwhile, E. coli was not detected during storage at 0-4 ℃. Moreover, the samples stored at 7-11 ℃ revealed a larger fluctuation in pH, water-holding capacity and color when compared to the samples stored at 0-4 ℃. Therefore, a low temperature environment is better for the maintenance and stability of sausage quality.

关 键 词：方腿 贮藏温度 品质变化 

分 类 号：TS201.3[轻工技术与工程—食品科学]