摘要
本研究的目的是运用传统的微生物分离鉴定技术,研究盐水鸭在冷藏期间的菌相消长规律,理化指标的变化情况。对盐水鸭冷藏期间的理化、感官和微生物指标进行了检测,发现冷藏条件下(4±1℃)盐水鸭的pH值在6.47±0.16和6.69±0.10之间波动,挥发性盐基氮分别从5.90±0.93和13.42±2.46之间波动。主要腐败菌为乳酸菌和热死环丝菌。
The purpose of this study was to determine the micro-flora development,physiochemical parameters changes of water-cooked salted duck under refrigeration（4±1 ℃） with traditional technology of isolation and identification of microorganisms,isolate and identity the main spoilage microorganisms.The micro-flora development and physiochemical parameters changes of water-cooked salted duck under refrigeration（4±1 ℃） were detected.It was found that in the shelf-life of water-cooked salted duck pH value and total volatile basic nitrogen（TVB-N,mg N/100 g） varied from 6.47±0.16 to 6.69±0.10 and from 5.90±0.93 to 13.42±2.46,respectively.The predominant spoilage bacteria were found to be Brochothrix thermosphacta and lactic acid bacteria at the end of the shelf-life.
出处
《西南农业学报》
CSCD
北大核心
2010年第6期2079-2082,共4页
Southwest China Journal of Agricultural Sciences
基金
国家自然科学基金资助项目(31000812)
江苏省农业科技自主创新资金项目(CX(10)440)
江苏省自然科学基金资助项目(BK2010469)
关键词
盐水鸭
菌相
理化指标
变化
Water-cooked salted duck
Micro-flora development
Physiochemical parameters
Changes
