| 熏煮香肠的贮藏特性研究 |
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| 引用本文： | 周红霞,顾雯雯.熏煮香肠的贮藏特性研究[J].南京晓庄学院学报,2011(6):41-44. |
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| 作者姓名： | 周红霞 顾雯雯 |
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| 作者单位： | 南京晓庄学院生物化工与环境工程学院,江苏南京,211171 |
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| 基金项目： | 江苏省科技支撑计划BE2010675 |
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| 摘 要： | 文章研究了低温熏煮香肠在7℃贮藏条件下的感官、理化和微生物指标．结果表明，随着贮藏时间的延长，样品感官变化陆续表现为“空皮”、“出水、出油”和“胀袋”等腐败特征，同时伴有酸味、臭味等异味产生．随着贮藏时间的延长，样品pH值下降；TVB-N值先上升后下降；腐败微生物菌群的细菌总数消长规律为贮藏初期细菌总数缓慢上升，随后急剧上升，然后趋于稳定，最后下降；TBARS值先上升，后下降．表明腐败微生物的生长繁殖和致腐是影响低温熏煮香肠产品质量和货架期的主要因素．
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| 关 键 词： | 熏煮香肠 制作工艺 贮藏 货架期 |
A Study on the Storage Characteristics of Smoked and Cooked Sausages |
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| ZHOU Hong-xia,GU Wen-wen.A Study on the Storage Characteristics of Smoked and Cooked Sausages[J].Journal of Nanjing Xiaozhuang College,2011(6):41-44. |
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| Authors: | ZHOU Hong-xia GU Wen-wen |
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| Institution: | ZHOU Hong-xia,GU Wen-wen(School of Biochemical and Environmental Engineering,Nanjing Xiaozhuang University,Nanjing 211171,Jiangsu) |
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| Abstract: | The sensory characteristics, physical and chemical characteristics as well as microbial characteristics of low-temperature cooked and smoked sausages at 7℃ were studied in this paper. The results showed that pH value decreased with the storage time. TVB-N value increased at the early storage time, and then decreased later. The total number of colonies increased slowly at the initial storage stage, then increased rapidly, kept stable, and eventually decreased. TBARS value increased at the early storage time, and then decreased. All the results showed that spoilage bacteria produced a dramatic effect on the quality and shelf life of smoked and cooked sausages. |
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| Keywords: | smoked and cooked sausages production storage shelf life |
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