明火熏烤对烤羊肉和驴肉安全性的影响  

A Study of the Effects of Open-fire Smoking and Roasting on Goat and Donkey Products Safety

作　　者：刘忠义 刘文平[2] 谭操[2] 刘红艳[1,2] 岳书杭 LIU Zhongyi;LIU Wenping;TAN Cao;LIU Hongyan;YUE Shuhang(Guangxi Colleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources（Qinzhou University）,Qinzhou 535011,China;Department of Food and Biological Technology,College of Chemical Engineering,Xiangtan University,Xiangtan 411105,China)

机构地区：[1]广西高校北部湾特色海产品资源开发与高值化利用重点实验室(钦州学院),广西钦州535011 [2]湘潭大学化工学院食品与生物工程系,湖南湘潭411105

出　　处：《钦州学院学报》2018年第8期36-41,共6页Journal of Qinzhou University

基　　金：国家农转资金项目:混合乳酪菌发酵鱼制品安全生产关键技术中试与示范(2013GB2020033);湖南省农业科技支撑重点:发酵肉肠与蔬菜肉肠安生生产关键技术研究(2015NK303);湖南省农业科技支撑重点:非物质文化遗产水府火焙鱼现代生产技术研究(2017NK2092)

摘　　要：根据羊肉和驴肉在15℃腌制后经明火熏烤加工成烤羊肉和烤驴肉过程中的食品安全指标变化,主要考察了不同熏烤温度对样品的微生物指标、硝酸盐还原酶活性、酸值、过氧化值、亚硝酸盐残留以及苯并芘含量的影响。结果表明:15℃的温度下腌制后,样品中微生物可以生长,样品中菌落总数和硝酸盐还原酶活性显著增加,但是65℃以上的熏烤温度能显著杀死微生物并且使硝酸盐还原酶失活。腌制和熏烤显著增加样品的酸值、过氧化值和亚硝酸含量,熏烤温度越高,这些指标值增加越多。烤羊肉和烤驴肉的苯并芘含量随熏烤温度提高而增加,但值均远低于GB 2726-2005限量。微生物和化学安全指标的实验结果均表明:明火烤羊肉和烤驴肉具有较高的食用安全性。Based on tood salety index changes during the process of goat meat and donkey meat cured at 15-C and then smoked and roasted on open fire, the effects of smoking and roasting temperature on microbial indicators, nitrate reductase activity, acid value,peroxide value, nitrite residue and benzo [ a ] pyrene （BaP） content in goat meat or donkey meat were studied. The results showed that microorganisms could grow at 15℃ in the presence of salt of 100 g/kg, and total plate count （TPC） and nitrate reductase activity in the cured samples all increased significantly. Roasting and smoking operation could sterilize the micro- organisms and inactivate nitrate reductase. All acid values, peroxide values and nitrite contents in the samples increased signifi- cantly after being cured, masted and fumigated. The higher roasting and fumigating temperature was, the higher acid values, perox- ide values and nitrite contents in the samples grew. Bap content of both roast goat meat and roast donkey meat increased as the roasting and fumigating temperature increased, but the values were much lower than the limit of GB2726-2005. The assays results showed that goat and donkey products roasted and fumigated on open fire are healthy and safe to eat.

关 键 词：熏烤 羊肉 驴肉 微生物 硝酸盐还原酶 安全性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程] TS205.2[轻工技术与工程—食品科学与工程]