发酵香肠辐照保质研究  

Preservation of fermented sausage by radiation

作　　者：曹宏[1] 肖欢[1] 翟建青[1] 韩燕[1] 于海[2] 蒋云升[2] 陈秀兰[1] 

机构地区：[1]江苏里下河地区农业科学研究所,江苏扬州225007 [2]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《江苏农业学报》2012年第3期657-661,共5页Jiangsu Journal of Agricultural Sciences

基　　金：农业部公益性行业(农业)科研专项经费项目(201103007);国防科技工业民用专项科研技术研究项目

摘　　要：以不同剂量辐照处理发酵香肠,检测菌落总数和感观品质;以水分活度、水分含量、pH值、含盐量、氨基酸总量、非蛋白氮、总氮、硫代巴比妥酸值、挥发性风味化合物、肌浆蛋白与肌原纤维蛋白等为指标,研究辐照对发酵香肠品质的影响。结果表明,4 kGy以上辐照处理在第90 d时菌落总数在1.2×103CFU/g以下,低于国家标准限定值,感观品质可接受;不同剂量辐照后水分含量差异显著(P<0.05),氯化钠含量差异不显著(P>0.05);0～2kGy辐照后发酵香肠的pH值显著高于4～6 kGy辐照处理;辐照使发酵香肠中风味物质含量及种类、肌浆蛋白和肌原纤维蛋白含量均高于未辐照的发酵香肠。The fermented sausages were irradiated by different doses of irradiation, and total bacterial count and sen- sory qualities were detected. The results were as follows. After irradiated by over 4 kGy for 90 d, the aerobic bacterial count of fermented sausage was below 1.2~103 CFU/g, less than that of the national standard, and sensory quality was acceptable. Different doses of irradiation had significant effect on the water content （P〈0. 05）. The pH values of sausages irradiated by 0 kGy or 2 kGy were significantly higher than that by 4 kGy or 6 kGy irradiation. The contents and types of flavor compounds and the contents of sarcoplasmic and myofibrillar protein in irradiated sausages were higher than those in unirradiated ones.

关 键 词：辐照 发酵香肠 菌落总数 理化特性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]