块状火腿生产过程中的菌相及理化变化

doi:10.7506/spkx1002-6630-200919020

食品科学 ›› 2009, Vol. 30 ›› Issue (19 ): 96-99.doi: 10.7506/spkx1002-6630-200919020

块状火腿生产过程中的菌相及理化变化

董盛月¹，梁锋²,*，赵一楠²，杜艳²，李平兰²

1.北京市海淀区疾病预防控制中心 2.中国农业大学食品科学与营养工程学院

收稿日期:2009-05-20 出版日期:2009-10-01 发布日期:2010-12-29
通讯作者: 梁锋2,*， E-mail:lipinglan420@126.com
基金资助:
国家公益行业科研项目(200803054)

Microbial, Physical and Chemical Changes during Ham Preparation

DONG Sheng-yue1，LIANG Feng2,*，ZHAO Yi-nan2，DU Yan2，LI Ping-lan2

(1. Haidian District of Beijing Centers for Disease Prevention and Control, Beijing 100080, China；
2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Received:2009-05-20 Online:2009-10-01 Published:2010-12-29
Contact: LIANG Feng2,*， E-mail:lipinglan420@126.com

摘要/Abstract

摘要：

对块状火腿生产过程中的菌相变化和理化指标的变化进行研究。结果表明：在整个火腿的生产过程中，葡萄球菌及微球菌是优势菌群，并且在成品中达到了105CFU/g，是成品菌相构成中的绝对优势菌群。肠杆菌、假单孢菌、热杀索丝菌等腐败菌在火腿生产过程中呈逐渐减少的趋势，并且在火腿成品中的数量低于10CFU/g；水分含量及水分活度始终呈下降趋势，在火腿成品中水分含量为50% 左右，水分活度在0.82 左右；盐含量始终呈上升趋势，并且在火腿成品中达到了5.5% 左右；pH 值在火腿生产过程中始终低于7.0，从原料肉到腌制后期呈下降趋势，从腌制后期开始逐渐升高，在成品中达到了6.5 左右。

关键词: 块状火腿, 菌相变化, 理化变化, 优势菌群

Abstract:

The microbial, physical and chemical changes during ham preparation were investigated in this study. Results showed that Micrococcus and Staphylococcus were dominant microorganisms during ham preparation and reached 105 CFU/g in final products. However, the amounts of Enterobacteriaceae, Pseudomonas and Brochothrix thermosphacta exhibited a gradually declining trend during ham preparation and were less than 10 CFU/g in final products. Moreover, water content and activity (aw) of water usually exhibited a declining trend during ham preparation. Therefore, water content and aw were approximately 50% and 0.82 in final products, respectively. An increasing trend for salt content was observed so that salt content could reach 5.5% in final products. Although pH decreased from raw meat to late stage of curing and then increased from late stage of curing to the final process, pH was always less than 7.0 in the whole preparation process and 6.5 in final products.

Key words: ham, microbial change, physical and chemical changes, dominant microorganisms

中图分类号:

TS251
R155.5

董盛月1，梁锋2,*，赵一楠2，杜艳2，李平兰2. 块状火腿生产过程中的菌相及理化变化[J]. 食品科学, 2009, 30(19 ): 96-99.

DONG Sheng-yue1，LIANG Feng2,*，ZHAO Yi-nan2，DU Yan2，LI Ping-lan2. Microbial, Physical and Chemical Changes during Ham Preparation[J]. FOOD SCIENCE, 2009, 30(19 ): 96-99.

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块状火腿生产过程中的菌相及理化变化

Microbial, Physical and Chemical Changes during Ham Preparation

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