不同运输条件对脆皮肠贮藏特性的影响  

Effect of Transport Conditions on the Storage Quality of Crisp-Skin Sausages

作　　者：倪冬冬[1] 韩隽帆 李洪军[1] 贺稚非[1] 甘奕[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》2015年第14期228-231,共4页Food Science

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

摘　　要：为了保证灌肠类低温肉制品的安全性,采用脆皮肠为原料,模拟冬季、春季、夏季3个季节的运输温度对产品进行运输,运输半径分别为200、500 km,通过测定其理化、微生物等指标研究不同运输条件对脆皮肠贮藏特性的影响。结果表明:运输过程除对水分含量有一定影响外不会直接造成产品质量的劣变,但是会影响产品的贮藏特性,缩短产品货架期;比较而言,运输温度对产品微生物指标、p H值、色泽的贮藏稳定性影响较显著,运输半径对产品水分、质构的贮藏稳定性影响较显著。In order to guarantee the food safety of crisp-skin sausages, a low-temperature meat product, we simulated different transport conditions namely in those summer, spring, and winter, respectively based on three temperatures and two transport radii（200 and 500 km）. The purpose of this work was to assess the effect of transport conditions on physicochemical and microbiological indicators of crisp-skin sausages during subsequent storage. The results showed that the different transport processes did not directly cause quality deterioration of the product except for moisture content, but impacted the storage quality and shortened the shelf life. The storage stability of the product in terms of microbiological indicators, pH and color was more significantly affected by transport temperature, while its moisture content and texture were sensitive to transport radius.

关 键 词：运输 脆皮肠 贮藏特性 品质变化 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]