川味香肠货架期间理化品质变化规律研究  

Research of physical and chemical quality variation of the bacon during shelf life

作　　者：薛山[1] 贺稚非[1] 李燕利[1] 李洪军[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：《食品工业科技》2013年第19期323-327,共5页Science and Technology of Food Industry

基　　金：国家公益性行业(农业)科研专项(200903012);三峡库区优质肉牛安全生产关键技术集成与示范项目(2011BAD36B01)

摘　　要：为了解川味香肠货架期中品质的变化以确保其安全性，本文选用产量较大的香肠为原料，测定了货架期中不同香肠水分含量、pH、蛋白质分解、脂肪氧化和亚硝酸盐含量以及微生物指标。结果表明：三种香肠pH和水分含量整体呈现下降趋势；挥发性盐基氮、AV、POV和TBA值均呈现上升趋势；亚硝酸盐随着水分含量的降低有所增加，但均未超标；散装晾挂产品的菌落总数呈现下降趋势，而真空包装产品略有升高，且在120～150d菌落总数增加明显；三种香肠的大肠菌群值均未超出国家标准，致病菌未检出。产品在货架期总体安全，真空包装较散装晾挂更能有效延长货架期，保证产品的理化品质。in order to find out the quality changes of Sichuan sausage during shelf life and ensure their safety, dynamic characteristics of larger- production sausage were investigated by the moisture content, protein decomposition, fat oxidation, nitrite content and microbiological indicators during the shelf life.The results showed that pH and moisture content of the three sausage were of the overall downward trend ;volatile basic nitrogen,AV, POV and TBA value showed a rising trend;nitrite increased with decreasing moisture content, but not exceeded; the total number of colonies of bulk hung sausage showed a downward trend, however,vacuum- packed products increased slightly.At the same time, the total number of colonies increased obviously in the 120-150days. The coliform value of all sausage products did not exceed the national standards, and pathogenic bacteria were not detected.The products in the shelf life were overall safety.Compared to bulk hung bacon, the vacuum packaging ones were more effectively to extend the shelf life and can ensure the quality of sausage products.

关 键 词：川味香肠 货架期 理化品质 变化 

分 类 号：TS201.3[轻工技术与工程—食品科学]