| 不同温度对扬州盐水鹅品质的影响 |
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| 引用本文： | 王志兴,王东.不同温度对扬州盐水鹅品质的影响[J].安徽农业科学,2007,35(32):10464-10466. |
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| 作者姓名： | 王志兴 王东 |
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| 作者单位： | 青岛酒店管理职业技术学院,山东青岛,266100 |
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| 摘 要： | 目的]为了保证扬州盐水鹅的卫生质量和品质。方法]对扬州盐水鹅在不同保存温度下菌落总数、菌相和pH值的变化进行试验性观察。结果]当菌落总数达到106 cfu/g、腿肌pH值为6.5以上时,均有异味产生;腐败过程中的优势菌种,37℃为肠球菌属和葡萄球菌属,20℃为变形杆菌属,4℃为假单胞菌属;对于当天制作并于中午出售的盐水鹅,其保存期限建议值为:37℃不超过7 h,20℃不超过24 h,4℃不超过6 d。结论]该研究为建立健全可供盐水鹅新鲜度鉴定使用的卫生评价指标提供了依据。
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| 关 键 词： | 扬州盐水鹅 温度 菌落总数 菌相 pH值 保存期限 |
| 文章编号： | 0517-6611（2007）32-10464-03 |
| 修稿时间： | 2007-06-16 |
Effect of Temperature on the Quality of Briny Goose |
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| WANG Zhi-xing et al.Effect of Temperature on the Quality of Briny Goose[J].Journal of Anhui Agricultural Sciences,2007,35(32):10464-10466. |
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| Authors: | WANG Zhi-xing |
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| Institution: | Qingdao Professional College of Cabaret Administration, Qingdao, Shandong 266100 |
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| Abstract: | The objective of this experiment is to guarantee the quality of Yangzhou Briny Goose.This experiment has observed the changes of cfu,bacteria appearance and pH of Yangzhou Briny Goose at different preservation temperatures.The results showed that if the cfu reached 106 cfu/g or pH of leg muscle was above 6.5,the Yangzhou Briny Goose would produce peculiar smell.The dominant bacteria species during decaying varies.That is,Enterococcus and Staphylococcus at 37 ℃,Proteus at 20 ℃,and Pseudomonas at 4 ℃.For briny geese cooked in the morning and sold out at noon,we recommend that the shelf life should be no more than 7 hours at 37 ℃,no more than 24 hours at 20 ℃ and less than 6 days at 4 ℃.This experiment has provided basis for the establishment of health evaluation index of Yangzhou Briny Goose. |
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| Keywords: | Yangzhou Briny Goose Temperature Cfu Bacteria phase pH Storage life |
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