不同贮藏温度和时间对哈尔滨红肠微生物菌相变化及理化性质的影响

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

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不同贮藏温度和时间对哈尔滨红肠微生物菌相变化及理化性质的影响

姚来斌,孔保华

东北农业大学食品学院

收稿日期:2013-07-01 修回日期:2014-05-06 出版日期:2014-05-25 发布日期:2014-05-29
通讯作者: 姚来斌 E-mail:yaolaibin741@163.com
基金资助:
国家十二五科技支撑计划;黑龙江省政府博士后科研启动金

Influence of storage temperature and duration on microflora, physical and chemical properties changes of Harbin red sausage

Lai-Bin Lai-BinYAO,Baohua Kong

Received:2013-07-01 Revised:2014-05-06 Online:2014-05-25 Published:2014-05-29
Contact: Lai-Bin Lai-BinYAO E-mail:yaolaibin741@163.com
Supported by:
Twelfth Five-Year Plan" of the national science and technology support project

摘要/Abstract

摘要： 摘要：本实验研究不同贮藏温度和时间对红肠微生物菌相及理化性质的影响。将红肠贮藏在4℃或室温（20±2℃）条件下，研究第0、2、4和6d红肠菌落总数、乳酸菌、假单胞菌和葡萄球菌的数量变化，并分析不同贮藏温度和时间对红肠的感官、pH值、硫代巴比妥酸值（TBARS）、红色度（a*值）、亮度（L*值）及质构特性的影响。在0～2d菌落总数增长速度最快，6d室温样品菌落总数和葡萄球菌显著多于4℃的红肠样品(P<0.05)。乳酸菌和假单胞菌在6d数量较多，其中4℃和室温贮藏的红肠中假单胞菌分别上升到5.1和6.2 lgCFU/g。随着贮藏时间的延长，红肠的感官质量逐渐降低，pH值也逐渐降低，而TBARS逐渐增大。a*和L*值变化不大，质构特性中硬度和咀嚼性逐渐变大，弹性和粘聚性的变化不大。研究表明假单胞菌和乳酸菌成为主要的优势腐败菌，随着贮藏时间延长红肠的质量下降。

关键词: 关键词：红肠, 微生物菌相, 理化性质, 感官评定

Abstract: Abstract：The aim of this study was to investigate microflora changes and physical, chemical properties of red sausage. The changes of the total number of colonies, Lactic acid bacteria, Pseudomonas and Staphylococcus were studied，the sensory qualities, pH values, thiobarbituric acid reactive substances (TBARS), a* values, L* values, and the physical properties of red sausage were also evaluated when the red sausage were stored at 4℃ or room temperature (20±2℃) for different duration (0-6 d). The increase of total colonies was the highest at the first two days and then slowed down. The number of colonies and Staphylococcus in red sausage stored at room temperature was much higher than that stored at 4℃. The number of Lactic acid bacteria and Pseudomonas was the highest at day 6, and Pseudomonas was reach to 5.1 and 6.2 lgCFU/g at 4℃ and room temperature, respectively. Meanwhile, the sensory qualities and pH value decreased gradually with increased storage time. TBARS also increased (P<0.05) with increasing storage time. The a * value and L * value did not change too much. The hardness and chewiness increased gradually, while elasticity and cohesiveness showed a little change. The results revealed that Pseudomonas and Lactic acid bacteria were dominated spoilage bacteria at 6 d of storage, the red sausage quality decreased with increased duration.

Key words: Key words: red sausage, microflora, physical and chemical property, sensory quality

中图分类号:

TS201.3

姚来斌孔保华. 不同贮藏温度和时间对哈尔滨红肠微生物菌相变化及理化性质的影响[J]. 食品科学, 0, (): 0-0.

Lai-Bin Lai-BinYAO Baohua Kong. Influence of storage temperature and duration on microflora, physical and chemical properties changes of Harbin red sausage[J]. FOOD SCIENCE, 0, (): 0-0.

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不同贮藏温度和时间对哈尔滨红肠微生物菌相变化及理化性质的影响

Influence of storage temperature and duration on microflora, physical and chemical properties changes of Harbin red sausage

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