发酵里脊火腿微生物特性和理化特性研究

Study on Microbial and Physicochemical Characteristics of Fermented Loin Ham

本实验对里脊发酵火腿发酵理化特性变化及储藏过程微生物的消长规律进行了研究。结果表明,乳酸菌在发酵火腿加工过程中始终处于优势菌状态并保持着较高的水平。较高水平的乳酸菌有效地抑制了杂菌的生长,改善了产品品质,提高了产品的保藏性。谷氨酸、苏氨酸、缬氨酸、异亮氨酸、丝氨酸及丙氨酸含量显著增加。实验组脂肪酸中C18:1的含量下降,而C18:2和C18:3-α含量增加。发酵所营造的酸性环境促进了亚硝酸盐的分解,大大降低了亚硝酸盐的残留量,TVB-N、TBA在发酵和贮藏期间实验组均小于对照组。

The variation of physicochemical characteristics and the growth and decline regularity of microbe of fermented loin ham were investigated in storage process. The results indicated that lactic acid bacteria are in advantage state and always keep high level in the processing of fermented loin ham. The lactic acid bacteria at relatively high level suppress the growth of undesired bacteria effectively, improve the product quality, and prolong the storage period of the products. During the fermentation process, ...