建昌板鸭发酵微生物环境的研究

Study on the Environment of Microorganism during the Fermentation of Jian Chang Dry-cured Duck

试验以建昌板鸭为研究对象,研究板鸭发酵的微生物环境(即对板鸭进行理化检验)。根据与板鸭微生物环境有关影响因素及板鸭的卫生标准确定7个理化特性检验指标(水分活度、酸价、过氧化值、pH、氯化钠含量、亚硝酸钠、游离氨基态氮)。通过检测得出结果:水分活度越来越低,过氧化值和酸价及氨基酸态氮越来越高。pH和含盐量先降后升,而亚硝酸盐含量相反,先升后降。并根据检测结果对板鸭微生物环境进行分析。实验结果表明,板鸭内部的微生物环境影响绝大多数微生物的生长。

The Jian Chang Dry-cured Duck was used to study the environment of microorganisms during fermentation in the experiment. Effects of facts such as water-activity, pH value, acid value, peroxide value, free amino nitrogen, salt, nitrites was inspected during the fermentation. The result of inspection showed that the value of water-activity were reducing by time. Acid value, peroxide value, free amino nitrogen were growing by time. Salt and pH were first increased and then decreased. Nitrites were opposite. Analysis on the microorganisms fermentation which based on the result of inspection. The results showed that inner environment of dry-cured duck affected the majority of microorganism＇s growth.