| 发酵香肠辐照保质研究 |
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| 引用本文： | 曹宏,肖欢,翟建青,韩燕,于海,蒋云升,陈秀兰.发酵香肠辐照保质研究[J].江苏农业学报,2012,28(3):657-661. |
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| 作者姓名： | 曹宏 肖欢 翟建青 韩燕 于海 蒋云升 陈秀兰 |
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| 作者单位： | 1. 江苏里下河地区农业科学研究所,江苏扬州,225007
2. 扬州大学食品科学与工程学院,江苏扬州,225127 |
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| 基金项目： | 农业部公益性行业(农业)科研专项经费项目，国防科技工业民用专项科研技术研究项目 |
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| 摘 要： | 以不同剂量辐照处理发酵香肠,检测菌落总数和感观品质;以水分活度、水分含量、pH值、含盐量、氨基酸总量、非蛋白氮、总氮、硫代巴比妥酸值、挥发性风味化合物、肌浆蛋白与肌原纤维蛋白等为指标,研究辐照对发酵香肠品质的影响。结果表明,4 kGy以上辐照处理在第90 d时菌落总数在1.2×103CFU/g以下,低于国家标准限定值,感观品质可接受;不同剂量辐照后水分含量差异显著(P<0.05),氯化钠含量差异不显著(P>0.05);0～2kGy辐照后发酵香肠的pH值显著高于4～6 kGy辐照处理;辐照使发酵香肠中风味物质含量及种类、肌浆蛋白和肌原纤维蛋白含量均高于未辐照的发酵香肠。
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| 关 键 词： | 辐照 发酵香肠 菌落总数 理化特性 |
Preservation of fermented sausage by radiation |
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| CAO Hong
,
XIAO Huan
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ZHAI Jian-qing
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HAN Yan
,
YU Hai
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JIANG Yun-sheng
,
CHEN Xiu-lan.Preservation of fermented sausage by radiation[J].Jiangsu Journal of Agricultural Sciences,2012,28(3):657-661. |
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| Authors: | CAO Hong XIAO Huan ZHAI Jian-qing HAN Yan YU Hai JIANG Yun-sheng CHEN Xiu-lan |
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| Institution: | 1(1.Institute of Agricultural Sciences of Lixiahe District in Jiangsu Province,Yangzhou 225007,China;2.School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China) |
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| Abstract: | The fermented sausages were irradiated by different doses of irradiation,and total bacterial count and sensory qualities were detected.The results were as follows.After irradiated by over 4 kGy for 90 d,the aerobic bacterial count of fermented sausage was below 1.2×103 CFU/g,less than that of the national standard,and sensory quality was acceptable.Different doses of irradiation had significant effect on the water content(P<0.05).The pH values of sausages irradiated by 0 kGy or 2 kGy were significantly higher than that by 4 kGy or 6 kGy irradiation.The contents and types of flavor compounds and the contents of sarcoplasmic and myofibrillar protein in irradiated sausages were higher than those in unirradiated ones. |
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| Keywords: | irradiation fermented sausage bacterial count physical and chemical characteristic |
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