摘要
本文以市售牛肉火腿和不添加仙人草低温蒸煮牛肉火腿为对照,系统研究仙人草牛肉火腿储藏过程中细菌总数、腐败优势菌乳酸菌数、挥发性盐基氮(TVB-N值)、硫代巴比妥酸值(TBA值)、感官变化。结果表明:仙人草对牛肉火腿中细菌、乳酸菌、TVB-N值和TBA值有抑制效果。在4℃下,50天时市售牛肉火腿和不添加仙人草牛肉火腿出现轻微哈败味,57天时仙人草牛肉火腿仍未出现不良风味;不添加仙人草牛肉火腿和市售火腿储藏43天时TVB-N值分别为:21.0875和20.3973mg/100g,而仙人草牛肉火腿在57天才超过国标规定,为20.2225mg/100g,时间延长了14天。
In this paper, with marketed beef ham and not add Hsian-tsaoof pasteurizedbeef ham as the control,the total number of bacteria, corruption dominant bacteria--Lactobacillus, volatile basic nitrogen （TVB-N value）, thiobarbituricproperly acid （TBA value）, sensory changes of the pasteurized beef ham added the extraction of Hsian-tsaowere systematic studied during storage. The results showed that：the growth of total number of bacteria ,Lactobacillus, volatile basic nitrogen and thiobarbituricproperly acid had been inhibited byHsian-tsao. At 4 ℃ for 50 days ,Marketed beef ham and not add Hsian-tsaoof beef ham had slight rancidity ,but the beef ham added the extraction of Hsian-tsaohad not been bad taste for 57 day; The TVB-N values of Marketed beef ham and not add Hsian-tsaoof beef ham respectively were 21.0875 and 20.3973mg/100g at 43 day, while the TVB-N values of the beef ham added the extraction of Hsian-tsaoat was just 20.2225mg/100g at 57 days ;the time which was exceeding the national standard was extended by 14 days.
出处
《肉类研究》
2010年第3期40-44,共5页
Meat Research
基金
"十一五"国家科技支撑计划课题子项目(2006BAD05A03)
广东省教育部产学研项目(2007B090400030)
