摘要
为明确不同贮藏温度及贮藏时间对羊肉发酵香肠贮藏特性的影响,测定4℃及20℃贮藏4周过程中发酵香肠理化及微生物指标的变化。结果显示:4℃贮藏可以显著减少羊肉发酵香肠脂质的氧化(thiobarbituric acid reactive substances,TBARS)与挥发性盐基氮(total volatile base nitrogen,TVB-N)的产生、水分活度(water activity,Aw)的下降及葡萄球菌数量的减少(P<0.05);贮藏时间的延长显著影响发酵香肠的TBARS、TVB-N、Aw、pH值、色泽、质构等理化特性及葡萄球菌的数量(P<0.05);不同贮藏温度及贮藏时间对乳酸菌数量均无显著影响(P>0.05);贮藏温度及贮藏时间对TBARS、TVB-N、Aw、pH值、L*值及葡萄球菌数有显著交互作用(P<0.05)。综合以上结果表明,在发酵香肠贮藏4周时间内,与20℃相比4℃贮藏可以更好的保持发酵香肠的品质特性及安全性;随着贮藏时间的延长,发酵香肠的品质整体呈下降趋势。
The influences of different storage temperatures(4℃and 20℃)and different storage times(0,2,4 weeks)on the quality(physical/chemical,microbiological)of mutton fermented sausages were determined.The results showed:the lower storage temperature(4℃)could significantly reduce the values of thiobarbituric acid reactive substances(TBARS),total volatile base nitrogen(TVB-N),water activity(Aw)and accounts of staphylococci(P<0.05).The analyses performed found significant difference in TBARS,TVB-N,water activity(Aw),pH,colour,texture profile analysis and accounts of staphylococci in the products after storage for 4 weeks(P<0.05);There were no significant differences in the accounts of lactic acid bacteria at different storage in different storage time(P>0.05).Storage temperature and storage time had significant interactions with TBARS,TVB-N,Aw,pH,L*and accounts of staphylococci(P<0.05).With the storage time prolonged,the quality of fermented sausages showed a downward trend;During the storage process,the lower temperature(4℃)was more conductive to maintain the quality and safety characteristics of mutton fermented sausages.
作者
翟钰佳
韩云飞
杨乐
段艳
ZHAI Yu-jia;HAN Yun-fei;YANG Le;DUAN Yan(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,Inner Mongolia,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第22期164-169,共6页
Food Research and Development
基金
内蒙古自治区2017年硕士研究生科研创新项目(S20171012909)
内蒙古农业大学学生科技创新基金项目(KJCX2017027)
关键词
发酵香肠
羊肉
贮藏温度
贮藏时间
贮藏特性
fermented sausage
mutton
storage temperature
storage time
characteristics
