摘要
以成都市区为中心,分别在成都不同区域采集当地家庭或作坊制作的天然风干酱风(腊)肉,以分析制作季节气候条件为基础,进行酱风肉理化及微生物特性指标测定。结果表明,当地腌腊制品制作季节平均气温在10℃左右,早晚温差5~8℃,湿度约70%,风速0.5~2.5 m/s。酱风肉的主要理化特征指标为:水分含量28.36%~33.41%,水分活度(a_w)0.80~0.82,pH5.90~5.98,过氧化值(POV)0.44~0.56 mg/kg,硫代巴比妥酸(TBA)0.26~0.57 mg/kg,酸价(AV)2.83~4.13 mg/kg,亚硝酸盐含量4.0~8.7 mg/kg。微生物检测结果为:菌落总数5.49~7.45 lg cfu/g,微球菌4.34~7.20 lg cfu/g,霉菌2.69~6.34 lg cfu/g,酵母菌4.34~6.34 lg cfu/g,乳酸菌3.97~7.08 lg cfu/g。根据特性指标分析认为,成都地区的酱风肉具有既不同于腌腊肉制品,又区别于西式发酵肉的"浅发酵"特征。
The natural sauce flavor preserved meat made by local families or workshops in different areas of Chengdu were collected.Based on the seasonal and climatic conditions,the physicochemical and microbiological characteristics of the meat were analyzed.The results showed that the average temperature of local pickled products was about 10℃,the temperature difference between morning and evening was about 5~8℃,the humidity was about 70%,and the wind speed was 0.5~2.5 m/s.The main physical and chemical characteristics of the meat were:water content 28.36%~33.41%,water activity(a_w)0.80~0.82,pH 5.90~5.98,peroxide value(POV)0.44~0.56 mg/kg,thiobarbituric acid(TBA)0.26~0.57 mg/kg,acid value(AV)2.83~4.13 mg/kg,nitrite content 4.0~8.7 mg/kg.The results of microbial detection were as follows:total bacteria 5.49~7.45 lg cfu/g,Micrococcus 4.34~7.20 lg cfu/g,mould 2.69~6.34 lg cfu/g,yeast 4.34~6.34 lg cfu/g and Lactobacillus 3.97~7.08 lg cfu/g.According to the analysis of characteristic indexes,it could be conclude that the sauce flavor preserved meat in Chengdu has the characteristics of"shallow fermentation",which was different from cured meat products and western fermented meat.
作者
吉莉莉
王卫
陈林
白婷
张佳敏
康俊
JI Lili;WANG Wei;CHEN Lin;BAI Ting;ZHANG Jiamin;KANG Jun(Meat Processing Key Lab of Sichuan Province,Chengdu University,Chengdu 610106,China)
出处
《食品科技》
CAS
北大核心
2020年第5期106-112,共7页
Food Science and Technology
基金
四川省科技计划重点研发项目(2018NZ0150)
肉类加工四川省重点实验室开放基金项目(20-R-11)
成都大学校青年基金项目(2018XZB06)
国家现代农业产业技术体系四川生猪创新团队项目(scsztd-3-007)。
关键词
四川腊肉
酱风肉
加工条件
理化特性
微生物特性
浅发酵
Sichuan bacon
sauce flavor preserved meat
processing conditions
physical and chemical characteristics
microbial characteristics
shallow fermentation
