速冻肉馅在冻融过程中细菌动态变化研究

食品科学 ›› 2008, Vol. 29 ›› Issue (12): 137-140.

速冻肉馅在冻融过程中细菌动态变化研究

李苗云, 樊静, 崔艳飞, 赵改名, 柳艳霞, 黄现青

河南农业大学食品科学技术学院；

出版日期:2008-12-15 发布日期:2011-12-08

Analysis on Changes of Bacterial Count of Quick-frozen Mincemeat in Process of Freezing and Thawing

LI Miao-Yun, FAN Jing, CUI Yan-Fei, ZHAO Gai-Ming, LIU Yan-Xia, HUANG Xian-Qing

College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China

Online:2008-12-15 Published:2011-12-08

摘要/Abstract

摘要： 为了确定速冻饺子在冻融过程中影响其品质变化的关键因素,本实验按一定的工艺进行速冻肉馅加工,于-18℃冻藏,在冻融条件下研究速冻肉馅冻融过程中的细菌的动态变化。结果表明,乳酸菌、肠杆菌和假单孢菌均能在冻融条件下很好的生长,乳酸菌数一直明显高于肠杆菌和假单孢菌总数;速冻肉馅在第16d即第三次冻融时感官品质发生明显变化,此时细菌总数和乳酸菌总数增加极显著,分别为4.1332lgCFU/g和3.9529lgCFU/g,是产品中主要的优势菌,为保证肉馅正常的货架期,其冻融次数不宜超过3次。

关键词: 速冻肉馅, 冻融, 细菌变化

Abstract: In order to determine the key factors affecting the quick-frozen mincemeat quality in the process of freezing and thawing,this experiment was designed to study the distribution of bacteria in the freezing-thawing process of quick-frozen mincemeat. Mincemeat was produced according to quick-frozen processing technology and frozen storaged at-18 ℃. The results showed that lactic acid bacteria,Enterobacter and Pseudomonas could grow well under the conditions of freezing and thawing. The total number of lactic acid bacteria are higher than Enterobacter and Pseudomonas all through the storage time. In the 16th day,the quick-frozen mincemeat begins to change in sensory quality,and its total numbers of bacteria and lactic acid bacteria remarkably increase to 4.1332 lgCFU/g and 3.9529 lgCFU/g respectively. Therefore,lactic acid bacteria are the major dominant bacteria of the mincemeat. And the product could not be thawed for more than three times in order to ensure its normal shelf-life.

Key words: frozen mincemeat, freezing and thawing, change of bacterial count

李苗云, 樊静, 崔艳飞, 赵改名, 柳艳霞, 黄现青. 速冻肉馅在冻融过程中细菌动态变化研究[J]. 食品科学, 2008, 29(12): 137-140.

LI Miao-Yun, FAN Jing, CUI Yan-Fei, ZHAO Gai-Ming, LIU Yan-Xia, HUANG Xian-Qing. Analysis on Changes of Bacterial Count of Quick-frozen Mincemeat in Process of Freezing and Thawing[J]. FOOD SCIENCE, 2008, 29(12): 137-140.

[1]	吴晨燕，杨梅，王珂莉，刘鑫洁，刘思佳，马俪珍. 反复冻融过程中开背调味鱼品质及蛋白特性的变化[J]. 食品科学, 2021, 42(9): 206-213.
[2]	蓝蔚青，孙雨晴，肖蕾，梅俊，谢晶. 冻融循环对大目金枪鱼质构与蛋白质特性变化的影响[J]. 食品科学, 2021, 42(7): 240-246.
[3]	付仁豪，汪春玲，陈政，林向东，冯爱国. 基于罗非鱼肌肉微结构分形维数表征的冻融过程品质变化分析[J]. 食品科学, 2021, 42(15): 19-26.
[4]	杜杰，刘廷薇，马良，王洪霞，戴宏杰，余永，朱翰昆，张宇昊. 微波-快速冻融耦合鱼皮明胶理化性质分析[J]. 食品科学, 2021, 42(11): 108-115.
[5]	钟明明，廖一，齐宝坤，方琳，孙禹凡，谢凤英，李杨,. 超声改性大豆亲脂蛋白-羟丙基甲基纤维素乳液的冻融稳定性[J]. 食品科学, 2020, 41(5): 73-79.
[6]	彭新颜，刘媛，贺红军，张敏，邵凌健，曾玉龙，王晓雨. 乳清多肽对抑制反复冻融猪肉糜氧化和改善品质的影响[J]. 食品科学, 2020, 41(4): 7-14.
[7]	章蔚，焦春海，熊光权，汪兰，石柳，李新，丁安子，吴文锦. NaHCO3浸泡对反复冻融鮰鱼肌肉品质的影响[J]. 食品科学, 2020, 41(18): 35-41.
[8]	刘竞男, 张智慧, 王琳, 王玉莹, 张安琪, 王喜波, 徐宁. 超声处理对谷氨酰胺转氨酶诱导的大豆分离蛋白凝胶冻融稳定性的影响[J]. 食品科学, 2020, 41(13): 76-82.
[9]	王玉莹，张安琪，周国卫，王琳，王喜波. 大豆分离蛋白与单糖、双糖、多糖共价复合物的冻融特性及结构表征[J]. 食品科学, 2020, 41(12): 28-35.
[10]	王芳芳，张一敏，罗欣，梁荣蓉，毛衍伟. 冷冻解冻对生鲜肉品质的影响及其新技术研究进展[J]. 食品科学, 2020, 41(11): 295-302.
[11]	王玉莹，张安琪，王琳，周国卫，徐宁，王喜波. 辐照辅助接枝反应提高大豆蛋白乳液冻融性质[J]. 食品科学, 2020, 41(11): 135-140.
[12]	于国萍，岳崇慧，陈媛，刘鹏，刘艳秋，董良伟. 转谷氨酰胺酶对大豆分离蛋白乳状液冻融稳定性的影响[J]. 食品科学, 2019, 40(6): 22-27.
[13]	陈金玉, 李彬, 何丽丽, 梁唤唤, 韦英霞, 韩业勤, 张坤生. 海藻糖和甘露醇对冻融循环引起的虾蛄肌原纤维蛋白结构和功能特性变化的影响[J]. 食品科学, 2019, 40(16): 30-37.
[14]	丁俭，李杨，史博瑞，孙红波，齐宝坤，江连洲，隋晓楠. 超声改性大豆分离蛋白与大豆可溶性多糖复合乳化体系的冻融稳定性研究[J]. 食品科学, 2018, 39(9): 88-94.
[15]	毕海丹，崔旭海，于滨，郭莹. 循环冻融对蛋清蛋白性质的影响[J]. 食品科学, 2018, 39(6): 51-56.