二次杀菌方式对红肠在冷藏过程中微生物及理化性质影响的研究  

Study on Secondary Sterilization Effects on Microorganisms and Physicochemical Properties of Red Sausages during Cold Storage

作　　者：牛文秀 陈援援 秦建鹏 杜俊杰 柳国鹏 马俪珍 NIU Wen-xiu;CHEN Yuan-yuan;QIN Jian-peng;DU Jun-jie;LIU Guo-peng;MA Li-zhen(College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《保鲜与加工》2022年第2期36-41,共6页Storage and Process

基　　金：“十三五”国家重点研发计划课题(2016YFD0401504-01)。

摘　　要：为研究常压杀菌方式对红肠在冷藏过程中理化及微生物指标变化的影响,将加工好的红肠真空包装后分为3组,分别为对照组(CK)、一次杀菌组和二次杀菌组。将3组红肠置于0~4℃条件下冷藏9周,分别在0、3、5、7、9周取样分析各组的理化指标(pH、硫代巴比妥酸反应物(TBARs)值、水分迁移变化、亚硝酸盐残留量)和微生物指标(细菌总数、肠杆菌科菌、假单胞菌、乳酸菌)的变化。结果表明:随着冷藏时间的延长,各组红肠样品中微生物数量、TBARs值和pH均有不同程度的升高趋势,亚硝酸盐残留量呈降低趋势;与CK组相比,各冷藏时间点的一次杀菌组和二次杀菌组红肠中的细菌总数、肠杆菌科菌、假单胞菌、乳酸菌数量和TBARs值、亚硝酸盐残留量均显著低于CK组(P<0.05),且二次杀菌组显著低于一次杀菌组(P<0.05);从水分迁移的变化来看,二次杀菌的红肠,初始横向驰豫时间T_(22)由CK组的37.649 ms升至41.408 ms,说明不易流动水向右发生了微弱的迁移现象,肌肉蛋白对水分约束力略有下降。由此说明,常压杀菌尤其是经过二次杀菌的红肠,其微生物指标、脂肪氧化程度、亚硝酸盐残留量显著降低,呈现出显著的优势,提高了红肠的食用安全性。This study aimed to investigate the influence of atmospheric sterilization approaches on the changes of physicochemical and microbiological indices of red sausages during cold storage.Firstly,the manufactured products were divided into three groups including control group(CK),primary sterilization group and secondary sterilization group,subsequently these red sausages were refrigerated for 9 weeks at 0~4℃,and the changes of physicochemical indicators(pH,thiobarbituric acid reactants(TBARs)values,water migration changes,nitrite residue contents)and microbiological indicators(total numbers of bacteria,enterobacteriaceae,pseudomonas,lactic acid bacteria)of samples in each group were analyzed at 0,3,5,7 and 9 weeks.Results showed that the quantities of microorgan isms,TBARs values and pH values of red sausages in each group were increased with different degrees as the cold time prolonged,while the nitrite residue contents were reduced.Compared with CK group,the total numbers of bacteria,enterobacteriaceae,pseudomonas,lactic acid bacteria,and TBARs values,nitrite residue contents of red sausages in primary and secondary sterilization groups were significantly descended(P<0.05),and these indicators in secondary sterilization group were lower than primary sterilization group(P<0.05).The transverse relaxation time T_(22) of red sausages in sterilization group was improved to 41.408 ms from 37.649 ms of CK group in terms of moisture migration changes,which indicated that the immobile water was migrated slightly to the right and the water binding capacity of muscle protein was slightly decreased.In conclusion,atmospheric sterilization especially secondary sterilization on red sausages could significantly reduce the microbiological indicators,fat oxidation degrees,nitrite residue contents,demonstrating apparent advantages,which would improve the edible safety of red sausages.

关 键 词：红肠 常压杀菌 理化指标 微生物指标 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]