恒定和分段低温贮藏对脆皮肠和方片火腿品质的影响  

Effect of Continuous versus Stepwise Low-Temperature Storage on Quality of Crispy Sausage and Square Sausage

作　　者：姜雪娟 纵心想 李秋宁 熊国远 陶宏斌 孟从军 熊伟 JIANG Xuejuan;ZONG Xinxiang;LI Qiuning;XIONG Guoyuan;TAO Hongbin;MENG Congjun;XIONG Wei(Agricultural Products Processing Engineering Laboratory of Anhui Province,School of Tea and Food Science,Anhui Agricultural University,Hefei 230036,China;Anhui Zhicheng Hexin Food Technology Co.Ltd.,Suzhou 234000,China;Maanshan Yurun Food Co.Ltd.,Maanshan 243000,China;Huangshan Xinhuangshan Special Product Co.Ltd.,Huangshan 245000,China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽省农产品加工工程实验室,安徽合肥230036 [2]安徽省至诚和信食品科技有限公司,安徽宿州234000 [3]马鞍山雨润食品有限公司,安徽马鞍山243000 [4]黄山市鑫黄山特产有限公司,安徽黄山245000

出　　处：《肉类研究》2020年第1期88-93,共6页Meat Research

基　　金：安徽省科技重大专项（17030701021;17030701036）;安徽省重点研究和开发计划面上攻关项目（1804g07020164）;黄山市科技计划项目（2018KN-02);2018年度皖北产业创新团队项目

摘　　要：为研究贮藏温度对脆皮肠和方片火腿品质的影响,测定其在2℃和8℃恒定温度、2/8℃(前15 d 2℃,后15 d 8℃)和8/2℃(前15 d 8℃,后15 d 2℃)分段低温贮藏条件下放置30 d的理化及微生物指标变化。结果表明:脆皮肠和方片火腿的指标变化趋势大体相同,贮藏温度越高,硫代巴比妥酸(thiobarbituric acid,TBA)值和挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量越大,pH值越小;2℃恒温贮藏可以有效减少菌落总数,TVB-N含量、TBA值、pH值、质构变化缓慢,贮藏结束时,脆皮肠和方片火腿的菌落总数分别为3.24、2.94(lg(CFU/g)),TVB-N含量分别为57.64、66.53 mg/100 g,TBA值分别为0.15、0.14 mg/kg,pH值分别为5.98和5.91。8℃最不利于贮藏,分段贮藏组中2/8℃条件下贮藏样品的品质较好,恒定低温2℃或者前期低温贮藏更有利于保持产品品质稳定,延长肉制品货架期。The effect of storage temperature on the quality of crispy sausage and square sausage was studied. For this purpose, three storage regimes, namely continuous storage at 2 or 8 ℃ for 30 d, stepwise storage 2 ℃/15 d + 8 ℃/15 d, and stepwise storage 8 ℃/15 d + 2 ℃/15 d were set up. Physicochemical and microbiological changes were monitored during the storage period. The results showed that the trends of all the investigated quality attributes during storage were almost identical between the two products. The higher the storage temperature, the higher the thiobarbituric acid(TBA) value and total volatile basic nitrogen(TVB-N) content and the lower the pH value. During storage at a constant temperature of 2 ℃,total bacterial count(TBC) was effectively reduced, and TVB-N content, TBA and pH values as well as texture properties changed slowly. At the end of storage, TBC values were 3.24 and 2.94(lg(CFU/g), TVB-N contents 57.64 and 66.53 mg/100 g, TBA values 0.15 and 0.14 mg/kg, and pH values 5.98 and 5.91 for crispy and square sausages, respectively.Continuous storage at 8 ℃ was the most detrimental to maintaining the quality of sausages. During stepwise storage at 2 ℃and then 8 ℃, the quality of sausages was maintained well. To conclude, this study demonstrated that continuous storage at 2 ℃ and stepwise storage at 2/8 ℃ could maintain the quality and prolong the shelf life of meat products.

关 键 词：脆皮肠 方片火腿 贮藏温度 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]