对于腊肉中微生物研究.pdfVIP

※基础研究 食品科学 2008, Vol. 29, No. 05 149 四川腊肉生产过程中理化及 微生物特性的研究 陈美春，杨 勇，石 磊 (四川农业大学食品科学系，四川 雅安 625014) 摘 要：研究了四川腊肉生产过程中pH 值、TBA、过氧化值、酸价、水分活度、水分含量等理化指标以及各 种微生物的变化情况。结果表明，四川腊肉最低pH 值在 5.9 左右；在生产过程中TBA 值、过氧化值、酸价都 呈逐渐上升趋势；最终水分活度在0.7 左右，水分含量在20% 左右；四川腊肉的优势菌为乳酸菌和葡萄球菌。 关键词：四川腊肉；理化特性；微生物特性；菌相 Physico-chemical and Microbial Property of Sichuan Bacon during Processing CHEN Mei-chun, YANG Yong，SHI Lei (Department of Food Science, Sichuan Agricultural University, Ya’an 625014, China) Abstract： The changes of pH, TBA, peroxide value, acidity value, Aw, moisture content and microbial property were studied during the processing of Sichuan bacon in this study. The results of physical chemical property showed that the lowest pH were about 5.9, TBA, peroxide value and acidity value increased gradually, Aw were about 0.7 as were as moisture content were about 20% in final products. The results of microbial property showed that the predominant microorganisms in Sichuan bacon were Lactobacillus and Staphylococcus. The results provided reliable basis for controlling the industrialization fermented processing of bacon as were as improving quality of bacon． Key words：Sichuan bacon；physico-chemical property；microbial property；microflora 中图分类号：TS251.51 文献标识码：A 文章编号：1002-6630(2008)05-0149-04 腊肉是我国特有的传统肉类食品，属自然发酵肉制 此，本实验对四川腊肉生产过程中不同加工贮藏阶段肉 品，在我国已有上千年的生产加工历史，因其香气浓 制品的理化和各种微生物指标的变化情况进行研究，分 郁、滋味鲜美、风味独特而深受广大消费者的喜爱。 析其变化规律，以期为腊肉工业化发酵过程控制以及腊 目前，有关腊肉方面的研究报道较多，但对其加工过 肉产品质量的提高提供依据。 程中理化特性和微生物特性缺乏系统深入的研究，致使 1 材料与方法 腊