分离自广式腊肠的葡萄球菌对腊肠色泽形成的影响  

Effects of Staphylococcus on Color Formation of Cantonese Sausage

作　　者：郑培君[1,2] 郑琳[2] 齐明[2] 蒋爱民[1] 

机构地区：[1]华南农业大学食品学院,广州510642 [2]佛山职业技术学院,广东佛山528137

出　　处：《中国调味品》2014年第7期42-46,66,共6页China Condiment

基　　金：2013年度广东省高职教育食品药品类专业教指委教育教学改革项目(2013syq06)

摘　　要：通过感官评分、色差值、发色率、肌红蛋白含量及亚硝酸盐残留,对广式腊肠加工及贮藏过程中受葡萄球菌的影响作了初步研究。结果表明:接种葡萄球菌后可以增强腊肠色泽,同时降低腊肠中亚硝酸盐的残留量,烘烤结束时,S组和C组亚硝酸盐残留量分别为5.01,4.75 mg/kg,对照组为18.50mg/kg,存在显著性差异(P<0.05);可以明显提高贮藏期产品的明度值(L值),S组和C组分别提高了4.2%和11.78%;提高了产品红度值(a值),降低了黄度值(b值);维持了贮藏过程中腊肠色泽的稳定性。Staphylococcus is screened and isolated from Cantonese sausage in this study.The effects of staphylococcus on the residual nitrite content and color formation of Cantonese sausage are investigated.In this paper,different methods are used to measure the changes of colors of Canton-ese sausage,including sensory score,color difference,chromophoric rate,myoglobin content and nitrite residue.The results indicate that the sensory score increases and residual nitrite content decreases significantly,that is 18.50 mg/kg in control group,meanwhile,5.01,4.75 mg/kg in S and C experimental groups respectively.It shows significant differences （P〈0.05）between the control experimental group and the inoculation group.The L value of the strain is improved;S and C experi-mental groups increase by 4.2% and 11.78% respectively;a value is increased but b value is decreased;keep the stability of color and lustre of sausage during storage.

关 键 词：广式腊肠 葡萄球菌 色泽 亚硝酸盐残留 

分 类 号：TS201.3[轻工技术与工程—食品科学]