摘要
采用传统自然风干法制作四川腊肠,添加3种商业化微生物发酵剂(SM-194、T-SPX和SM-181),研究3种发酵剂对冷链贮藏腊肠产品特性的影响。结果表明,与不添加发酵剂的传统产品比较,添加发酵剂的腊肠呈现显著更低的pH、过氧化值(POV)和硫代巴比妥酸值(Thiobarbituric acid values,TBA)(p<0.05),更为缓慢的色泽衰败。不同组别之间水分活度(aw)呈现一定差异,而水分含量差异不显著。随贮藏期的延长,各组别腊肠菌落总数、乳酸菌和微球菌均缓慢上升,而添加发酵菌各组乳酸菌和微球菌均高于不添加组。从色泽、可贮性等指标综合评定,添加SM-194的腊肠质量最佳,冷藏至30 d其主要理化指标为:p H5.26,aw0.806,亚硝酸盐残留2.06mg/kg,TBA值15.454 mgMDA/kg。
The effects of three kinds of commercial microbial starter(SM-194,T-SPX and SM-181)on the characteristics of cold-chain stored sausage were studied by using traditional natural air-drying method to make Sichuan sausage.The results showed that sausage with starter added had significantly lower pH, peroxide value and thiobarbituric acid values(TBA)(p<0.05),a slower color decline compared to traditional products.The aw had significant differences among different groups,while the moisture content did not change.With the prolongation of cold storage period,the total number of colonies,lactic acid bacteria and micrococcus in each group increased slowly,but the lactic acid bacteria and micrococcus in each group were higher than those in non-added group.From the comprehensive evaluation of color,storability and other indicators,the best sausage with SM-194was added.The main physico-chemical indexes were as follows that pH5.26,aw0.806,the residual nitrite2.06mg/kg,the TBA15.454mg MDA/kg.
作者
白婷
吉莉莉
张佳敏
李晓燕
王卫
BAITing;JI Li-li;ZHANG Jia-min;LI Xiao-yan;WANG Wei(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106)
出处
《食品科技》
CAS
北大核心
2018年第11期149-155,共7页
Food Science and Technology
基金
成都大学2017年校青年基金项目(2017XJZ21)
四川省科技支撑项目(2016NZ0006)
关键词
腊肠
微生物
冷藏
产品特性
sausage
microbe
refrigeration
quality
