摘要
研究灌肠类低温肉制品货架期期间的品质变化规律,为制定相应生产操作规范提供基础数据。模拟超市环境温度在0～4℃和7～11℃条件,每隔10d对方腿类产品进行感官、理化、微生物等指标进行测定。结果显示:在0～4℃贮藏条件下,产品的细菌总数增长速度明显低于7～11℃,说明低温有利于抑制微生物的增长;大肠菌群均未检出,说明产品卫生状况良好;7～11℃产品的pH值、保水性、色泽的波动大于0～4℃的贮藏环境,说明较低贮藏温度更有利于保持产品质量稳定。
In order to explore the quality change of luncheon sausages during the shelf life period and provide a theoretical guidance for good manufacture practice, the sensory quality, physiochemical index and microbiological index of three different types of luncheon sausages stored at mimic supermarket storage temperature 0-4 ℃ or 7-11 ℃ were determined at intervals of 10 days. The results indicated that total bacterial count of luncheon sausages stored at 0-4℃ was obviously lower than that of luncheon sausages stored at 7-11 ℃, suggesting that the low temperature can inhibit the growth of bacteria. Meanwhile, E. coli was not detected during storage at 0-4 ℃. Moreover, the samples stored at 7-11 ℃ revealed a larger fluctuation in pH, water-holding capacity and color when compared to the samples stored at 0-4 ℃. Therefore, a low temperature environment is better for the maintenance and stability of sausage quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第12期285-289,共5页
Food Science
基金
国家公益性行业(农业)科研专项(200903012)
关键词
方腿
贮藏温度
品质变化
luncheon ham
storage temperature
quality change
