风干肠在成熟过程中理化特性及微生物状况的研究

Studies on Physial-Chemical Properties and Microbiological Situation Duing Drying of Harbin Dry-Sausage

对风干肠风干过程中理化及微生物指标变化的研究结果表明，水分的除去主要在第一周内完成，风干半成品的水分含量为２０．４％；ＮａＣｌ含量随水分的逸失而升高，ＴＢＡ值在风干过程中一直上升；总挥发性盐基氮（ＴＶＢＮ）在风干的前１１天一直上升，以后开始下降。细菌总数在风干前期迅速下降，而１周后趋于稳定，优势菌群为乳酸菌。试验结果还表明，用传统工艺生产的风干肠属于发酵肠类，这和人工烘烤生产的干肠有着本质上的区别。自然风干的适宜时间为８～１０天。

Abstract Dry sausages processed by traditional method(natural drying)and quick method(drying athigh temp)were studied.Moisture content, NaCl,TBA Value,total volatile basic nitrogen(TVBN)and total bacteria number (TBN)were measured The results indicated that traditionaldry sausage is one of fermented sausages and quick dried sausage has no fermentation。Moisturecontent decreased rapidly during the first week of drying. The final dried product contains 20.4%moisture,4.48% NaCl and the cooked product contains 25.70%moisture and 3. 93%NaCl.BothTBA value and TVBN value increased during drying. Total bacteria number decreased duringdrying, The predominant bacteria are lactic acid bacteria after drying for one week.