摘要
为了解低盐腊肉贮藏期间菌相和理化性质的变化情况,以同等工艺条件生产的高盐腊肉作对照,测定两种腊肉贮藏期间的pH值、水分质量分数、水分活度、食盐质量分数和硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值,并对菌落总数以及乳酸菌、微球菌和葡萄球菌、大肠菌群进行分离和计数。结果表明:两种腊肉各指标变化趋势相似,随着贮藏时间的延长,水分质量分数、水分活度和乳酸菌数量均呈下降趋势;食盐质量分数、TBARS值、微球菌和葡萄球菌数量均呈上升趋势,菌落总数先增加后减少。低盐腊肉水分质量分数、TBARS值、菌落总数均高于对照组腊肉,会导致货架期缩短。结论:降低腊肉制作过程中的食盐添加量,会引起贮藏期间腊肉的品质和菌相变化,但低盐腊肉贮藏结束时(90 d)比对照组腊肉食盐质量分数降低31.41%。
This study was undertaken in order to explore the changes in the microbial and physicochemical quality of low-salt Chinese bacon during storage. High-salt Chinese bacon was prepared under the same conditions and used as a control. pH, water content, water activity, salt content and thiobarbituric acid reactive substances(TBARS) value were measured on the two samples. Meanwhile, total bacteria, lactic acid bacteria, Micrococcus, Staphylococcus and coliform bacteria were isolated and counted. The results showed that the two samples exhibited similar trends in each of the parameters examined. Concretely, water content, water activity and the number of lactic acid bacteria all decreased with storage time, while salt content, TBARS value, Micrococcus and Staphylococcus counts increased. The total number of colonies increased first and then decreased. Water content and total bacterial count of low-salt cured meat were higher than those of the control group, resulting in a decrease in shelf life. These results showed that reducing the salt content of Chinese bacon could cause changes in the quality and microflora during storage, while the salt content of low-salt Chinese bacon was 31.41% lower than that of the control group after the same storage period(90 days).
作者
柴子惠
李洪军
李少博
张东
李冉冉
贺稚非
CHAI Zihui;LI Hongjun;LI Shaobo;ZHANG Dong;LI Ranran;HE Zhifei(College of Food Science, Southwest University, Chongqing 400715, China;Chongqing Engineering Research Centre of Regional Foods, Chongqing 400715, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第11期201-206,共6页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0401503)
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
关键词
低盐腊肉
贮藏
理化变化
菌相变化
low-sodium Chinese bacon
storage
physical and chemical changes
microbial changes
