牛肉火腿切片的腐败微生物鉴定及贮藏过程中的品质变化  

Identification of Corruption Microorganism and Quality Change of Beef Sliced Ham during Storage

作　　者：徐宝才[1] 任发政[2] 王前武[1] 赵宁[1] 祝义亮[1] 张原飞[1] 罗云波[2] 

机构地区：[1]江苏雨润食品产业集团有限公司 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品与发酵工业》2004年第5期124-128,133,共6页Food and Fermentation Industries

摘　　要：对牛肉火腿切片的腐败微生物进行了鉴定。结果表明,腐败产品中的细菌主要是乳杆菌属兼性异型发酵菌——干酪乳杆菌(Lactobacillus casei)。干酪乳杆菌发酵产酸、产气是牛肉火腿切片胀袋、出水的根本原因。并研究了贮藏过程中不同包装、温度、光照条件对品质变化的影响。光照对真空包装的牛肉火腿切片的脂肪氧化及色泽变化影响都较小,但对气调包装的a值影响较大,造成褪色明显。保持低温环境对于抑制乳杆菌的生长繁殖,延长产品货架期具有重要作用。The microorganism in corrupted sliced beef ham was identified and the results showed that microorganism was Lactobacillus casei. Effects of packaging, temperature, light on quality change were studied. Light had little effect on fat oxidation and color change of vacuum packaged sliced ham. But it had significant influence on a-value(redness) of MAP products which cause decolo- nization. Low temperature was improtant in inhibiting Lactobacillus and prolonging shelf-life of sliced beef ham.

关 键 词：牛肉火腿切片 腐败微生物 鉴定 贮藏 品质变化 干酪乳杆菌 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]