贮藏温度及时间对羊肉发酵香肠贮藏特性的影响  

Effects of Storage Temperature and Storage Time on the Characteristic of Mutton Fermented Sausages

作　　者：翟钰佳 韩云飞 杨乐 段艳[1] ZHAI Yu-jia;HAN Yun-fei;YANG Le;DUAN Yan(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,Inner Mongolia,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品研究与开发》2018年第22期164-169,共6页Food Research and Development

基　　金：内蒙古自治区2017年硕士研究生科研创新项目(S20171012909);内蒙古农业大学学生科技创新基金项目(KJCX2017027)

摘　　要：为明确不同贮藏温度及贮藏时间对羊肉发酵香肠贮藏特性的影响,测定4℃及20℃贮藏4周过程中发酵香肠理化及微生物指标的变化。结果显示:4℃贮藏可以显著减少羊肉发酵香肠脂质的氧化(thiobarbituric acid reactive substances,TBARS)与挥发性盐基氮(total volatile base nitrogen,TVB-N)的产生、水分活度(water activity,Aw)的下降及葡萄球菌数量的减少(P<0.05);贮藏时间的延长显著影响发酵香肠的TBARS、TVB-N、Aw、pH值、色泽、质构等理化特性及葡萄球菌的数量(P<0.05);不同贮藏温度及贮藏时间对乳酸菌数量均无显著影响(P>0.05);贮藏温度及贮藏时间对TBARS、TVB-N、Aw、pH值、L*值及葡萄球菌数有显著交互作用(P<0.05)。综合以上结果表明,在发酵香肠贮藏4周时间内,与20℃相比4℃贮藏可以更好的保持发酵香肠的品质特性及安全性;随着贮藏时间的延长,发酵香肠的品质整体呈下降趋势。The influences of different storage temperatures(4℃and 20℃)and different storage times(0,2,4 weeks)on the quality(physical/chemical,microbiological)of mutton fermented sausages were determined.The results showed:the lower storage temperature(4℃)could significantly reduce the values of thiobarbituric acid reactive substances(TBARS),total volatile base nitrogen(TVB-N),water activity(Aw)and accounts of staphylococci(P<0.05).The analyses performed found significant difference in TBARS,TVB-N,water activity(Aw),pH,colour,texture profile analysis and accounts of staphylococci in the products after storage for 4 weeks(P<0.05);There were no significant differences in the accounts of lactic acid bacteria at different storage in different storage time(P>0.05).Storage temperature and storage time had significant interactions with TBARS,TVB-N,Aw,pH,L*and accounts of staphylococci(P<0.05).With the storage time prolonged,the quality of fermented sausages showed a downward trend;During the storage process,the lower temperature(4℃)was more conductive to maintain the quality and safety characteristics of mutton fermented sausages.

关 键 词：发酵香肠 羊肉 贮藏温度 贮藏时间 贮藏特性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]