烤卤牛肉加工过程质控及菌相变化  

Microflora Changes and Quality Controls during the Processing of Baked-Cooked Beef

作　　者：于立梅[1] 杨敏[1] 吴杰 范春艳 赵雪松 

机构地区：[1]仲恺农业工程学院轻工与食品学院,广东广州510225 [2]吉林中粮生化科技有限公司,吉林长春130118

出　　处：《食品研究与开发》2012年第9期193-197,共5页Food Research and Development

基　　金：广东省粤港重点突破项目(2008A024200007);博士启动项目(G2360283)(10451022501005679)

摘　　要：采用烘烤和卤制结合技术,研制一种具有烤卤风味的牛肉制品,探讨了烤卤牛肉加工过程中主要质量控制点及菌相的变化。试验结果表明:烤卤牛肉在腌制的前期和烘烤的后期,pH明显下降,在腌制的后期到烘烤,pH显著回升。腌制阶段肌肉的嫩度先降后升,烘烤阶段的加热对肌肉嫩度的影响有双重效应,腌制阶段前期亚硝酸盐含量上升趋势明显,12 h达到最大,随后缓慢下降。烘烤阶段亚硝酸盐含量总体趋势为先升后降,最终约为28.9 mg/kg。腌制阶段挥发性盐基氮变化不大,烘烤初期挥发性盐基氮含量上升显著(P<0.05),烘烤后期上升趋势较缓。菌相变化表明:菌落总数为上升趋势,后期缓和。乳酸菌数量先升后降,最高时达到106cfu/g,在整个加工过程始终为优势菌种。大肠菌群、霉菌、酵母菌相对乳酸菌数量较小,在加工过程中总体呈下降趋势。Fragment-baked and cooked combine technology was used and developied a sort of baked-cooked beef products. And explore the chief of quality control point and Microflora Changes during the process. Test results indicate that： pH value decrease increasing on late and after of preserved of baked-cooked beef and pH value raise significantly during late-preserve and baked. Tenderness has duel effect during baked process. The variation of sodium nitrite on various processing for baked-cooked beef has the similar trend for increased first and then decreased to a maximum about 28.9 mg/kg. The content of volatile basic nitrogen rised significantly in the first baking process and rised slowly of later. The variation of Microflora on baked processing for baked- cooked beef show that the total number of colonies increased then ease in the later. The number of lactic acid bacteria increased first, and then decreased, the total number 1 is max about 106 cfu/g of the dominant species. The amount of Coliform bacteria, mold, yeast are relatively small than lactic acid bacteria and decreased in the overall baking process.

关 键 词：烤卤牛肉 质量控制点 菌相变化 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]