速冻肉馅在冻融过程中细菌动态变化研究

Analysis on Changes of Bacterial Count of Quick-frozen Mincemeat in Process of Freezing and Thawing

为了确定速冻饺子在冻融过程中影响其品质变化的关键因素,本实验按一定的工艺进行速冻肉馅加工,于-18℃冻藏,在冻融条件下研究速冻肉馅冻融过程中的细菌的动态变化。结果表明,乳酸菌、肠杆菌和假单孢菌均能在冻融条件下很好的生长,乳酸菌数一直明显高于肠杆菌和假单孢菌总数;速冻肉馅在第16d即第三次冻融时感官品质发生明显变化,此时细菌总数和乳酸菌总数增加极显著,分别为4.1332lgCFU/g和3.9529lgCFU/g,是产品中主要的优势菌,为保证肉馅正常的货架期,其冻融次数不宜超过3次。

In order to determine the key factors affecting the quick-frozen mincemeat quality in the process of freezing and thawing, this experiment was designed to study the distribution of bacteria in the freezing-thawing process of quick-frozen mincemeat. Mincemeat was produced according to quick-frozen processing technology and frozen storaged at - 18 ℃. The results showed that lactic acid bacteria, Enterobacter and Pseudomonas could grow well under the conditions of freezing and thawing. The total number of lactic acid bacteria are higher than Enterobacter and Pseudomonas all through the storage time. In the 16th day, the quick-frozen mincemeat begins to change in sensory quality, and its total numbers of bacteria and lactic acid bacteria remarkably increase to 4.1332 lgCFU/g and 3.9529 lgCFU/g respectively. Therefore, lactic acid bacteria are the major dominant bacteria of the mincemeat. And the product could not be thawed for more than three times in order to ensure its normal shelf-life.