低盐腊肉贮藏期间菌相和理化变化

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低盐腊肉贮藏期间菌相和理化变化

柴子惠¹,李洪军²,李少博³,张东³,李冉冉¹,贺稚非²

1. 西南大学
2. 西南大学食品学院
3. 西南大学食品科学学院

收稿日期:2018-06-15 修回日期:2019-04-16 出版日期:2019-06-15 发布日期:2019-06-28
通讯作者: 贺稚非 E-mail:2628576386@qq.com
基金资助:
国家重点研发技术资助

Microbial, physical and chemical changes during storage of Low-Sodium bacon

Shao-Bo LI Zhifei He²

Received:2018-06-15 Revised:2019-04-16 Online:2019-06-15 Published:2019-06-28
Contact: Zhifei He E-mail:2628576386@qq.com
Supported by:
National key R&D Program of China

摘要/Abstract

摘要： 为了解低盐腊肉贮藏期间菌相和理化变化情况，从而为延长低盐腊肉制品的货架期提供理论基础，以同等工艺条件生产的高盐腊肉做对照，测定两种腊肉贮藏期间的pH值、水分含量、水分活度、食盐含量和硫代巴比妥酸反应物（thiobarbituric acid reactive substances，TBARS），并对菌落总数、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，水分含量、水分活度、pH值和乳酸菌数量均呈下降趋势；食盐含量、TBARS和微球菌和葡萄球菌数量等均呈上升趋势，菌落总数先增加后减少。相比对照组腊肉，低盐腊肉水分含量、TBARS值、菌落总数均大于对照组腊肉，会引起货架期减少。结果表明：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，但低盐腊肉减盐效果明显，比同时期对照组腊肉食盐含量降低23.90%。

关键词: 低盐腊肉, 贮藏期间, 理化变化, 菌相变化

Abstract: In order to verify the microbial and quality changes of low-salt bacon during storage, in order to provide the theoretical basis for prolonging the shelf life of low-salt bacon products, The high-salt bacon under the same technological conditions was used as the control. pH value, water content, water activity, salt content and TBARS（thiobarbituric acid reactive substances）were measured during storage of two kinds of bacon. The total number of bacteria, Lactic acid bacteria, Micrococcus, Staphylococcus and Coliform bacteria were isolated and counted. The results showed that the change trend of the indexes of the two kinds of bacon was similar. With the prolongation of storage time, the water content, water activity, pH value and Lactic acid bacteria were all decreasing, while the salt content, TBARS, Micrococcus and Staphylococcus were all increasing. The total number of colonies increased first and then decreased. Compared with the control group, the water content and the total bacterial count of low salt cured-meat were higher than those of the control group, which resulted in the decrease of shelf life. The results show that reducing the amount of salt added in the production of bacon would cause changes in the quality and microflora of the cured meat during storage, but the salt reduction effect of low-salt bacon was obvious, which was 23.90% lower than that of the control group in the same period.

Key words: low-sodium bacon, during storage, physical and chemical changes, Microbial changes

中图分类号:

TS251.6

柴子惠李洪军李少博张东李冉冉贺稚非. 低盐腊肉贮藏期间菌相和理化变化[J]. 食品科学, 0, (): 0-0.

Shao-Bo LI Zhifei He. Microbial, physical and chemical changes during storage of Low-Sodium bacon[J]. FOOD SCIENCE, 0, (): 0-0.

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Microbial, physical and chemical changes during storage of Low-Sodium bacon

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