食品科学 ›› 2014, Vol. 35 ›› Issue (4): 215-219.doi: 10.7506/spkx1002-6630-201404044

• 包装贮运 • 上一篇    下一篇

不同盐分贮藏条件下天然肠衣的微生物及理化性质变化

王国栋1,贺稚非1,2,李洪军1,2,*,王 毅1   

  1. 1.西南大学食品科学学院,重庆 400716;2.重庆市特色食品工程技术研究中心,重庆 400716
  • 收稿日期:2013-03-24 修回日期:2014-01-11 出版日期:2014-02-25 发布日期:2014-03-17
  • 通讯作者: 李洪军 E-mail:983362225@qq.com
  • 基金资助:

    公益性行业(农业)科研专项(200903012);四川省科技支撑计划项目(12ZC2439)

Changes in Microbiological and Physico-chemical Properties of Natural Casings during Storage at Different Salinity Levels

WANG Guo-dong1, HE Zhi-fei1,2, LI Hong-jun1, 2,*, WANG Yi1   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China;
    2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400716, China
  • Received:2013-03-24 Revised:2014-01-11 Online:2014-02-25 Published:2014-03-17
  • Contact: Hongjun Li E-mail:983362225@qq.com

摘要:

探讨不同盐分条件下贮藏天然肠衣微生物及理化性质的变化规律,为改善肠衣贮藏方式提供理论依据。以新鲜猪肠衣为材料,置于盐含量为18%、20%、22%、24%、26%的盐水中4 ℃条件下密封贮藏,期间分别测定肠衣色泽、穿刺力、挥发性盐基氮含量、菌落总数、大肠菌群和乳酸菌总数等指标。结果显示:色泽、穿刺力均随贮藏时间的延长而降低,挥发性盐基氮含量变化则相反,但各理化指标仅在部分时间段或盐分组间存在显著差异。贮藏期间18%、20%、22%、24%盐水贮藏组的菌落总数先降低再增加后降低,这4 个盐分贮藏组乳酸菌总数则分别在第15、5、5、5天达到最大值后逐渐降低,而26%盐分贮藏组菌落总数和乳酸菌均一直降低。总之,4 ℃条件下,大于22%盐含量能够安全贮藏天然肠衣90 d以上。

关键词: 天然肠衣, 不同盐分, 品质特性, 变化

Abstract:

This study investigated the changes in microbiological and physico-chemical properties of natural casings after
storage at different salinity levels. Fresh hog casings were stored under sealed conditions at different salinity levels(18%,
20%, 22%, 24% and 26%) at 4 ℃. Color parameters, puncture force, total volatile basic nitrogen (TVB-N) value, total plate
count, coliform count and total number of lactic acid bacteria during storage were determined. The results showed that the
color and puncture force of natural casings decreased with prolonged storage duration whereas the opposite changes in
TVB-N value were observed. However, significant differences (P < 0.05) were only found in certain periods of time or
between different salinity levels. The total plate count of the first four groups decreased firstly, then increased and finally
decreased, and the total number of lactic acid bacteria reached a maximum on days 15, 5, 5 and 5, respectively, and then
decreased. However, both total plate count and lactic acid bacteria in the 26% salinity group always decreased. In summary,
brining with a salt content above 22% can provide safe storage of casings for more than 90 days at 4 ℃.

Key words: nature casings, different salinity levels, quality characteristics, changes

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