芽孢诱导技术在中温香肠加工中的应用  

Application of Spore Induction Technology in the Processing of Medium-Temperature Sausage

作　　者：李素 张顺亮 任双 赵冰 周慧敏 潘晓倩 赵燕 陈文华 曲超 

机构地区：[1]北京食品科学研究院,中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京100068

出　　处：《肉类研究》2017年第12期6-10,共5页Meat Research

基　　金：“十二五”国家科技支撑计划项目(2015BAD28B01);北京市自然科学基金项目(6164035)

摘　　要：为提高中温香肠品质,延长其货架期,以中温香肠为研究对象,以香肠保藏期间的菌落总数为中温杀菌效果的判定指标,将不同芽孢诱导技术应用在中温香肠加工中,研究芽孢诱导技术对香肠保藏期的影响,同时采用挑战性接菌实验研究该技术对中温香肠制品的灭菌效果。结果表明:仅采用葡萄糖作为芽孢诱导萌发剂能够缩短中温香肠的保藏期,采用萌发剂协同热处理的芽孢诱导技术可以有效延长香肠的保藏期至75 d;将凝结芽孢杆菌芽孢接入香肠中进行实验时,香肠保藏期随着热处理时间的增加而延长;当采用香辛料中芽孢预诱导工艺进行中温香肠加工时,萌发剂协同热处理诱导技术可以使香肠的保藏期达135 d。In order to improve the quality of medium-temperature sausage and prolong its shelf life, the effect of different bacterial spore induction treatments on the shelf life of medium-temperature sausage was studied, and we evaluated the effect on the microbial inactivation by challenge inoculation experiments based on the total number of bacterial colonies in stored sausage. The results showed that the shelf life of sausage was shortened by adding glucose as a spore germinant, but was prolonged to 75 days by using the germinant combined with thermal stimulation. The shelf life of sausage inoculated with Bacillus coagulans was prolonged with increasing heat treatment time. The shelf life of medium-temperature sausage processed by spore pre-induction in spices could be extended up to 135 days by combined germinant and heat treatment.

关 键 词：中温香肠制品 香肠加工 芽孢诱导 食品保藏 杀菌效果 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]