低温保藏中上浆猪肉丁卫生质量的变化

Changes of hygienic quality of starched pork during low-temperature preservation

为了研究上浆猪肉丁的保质期,对低温保藏的上浆猪肉丁进行了细菌总数、pH、TVBN含量的测定。结果表明,当在4℃条件下放置108h,细菌总数增加到1.5×106cfu/g,pH升至7.0,肉浸汁TVBN含量达到26mg/100g时,上浆猪肉丁开始产生异味。进一步对细菌种类的鉴定表明,由葡萄球菌(Staphyloccus)、哈夫尼菌(Hafnia)和沙雷氏菌(Serratia)构成细菌菌相,最终由哈夫尼菌导致上浆猪肉丁的腐败。据此拟定出上浆猪肉丁的保质期为4℃下放置4d。

In order to study the shelf life of the starched pork,the low-temperature preservation of starched pork was evaluated by assaying total bacteria counts,pH,TVBN content.The results showed that when placed at 4℃ 108h,the total number of bacteria increased to 1.5×106cfu/g,pH rose to 7.0,TVBN content achieved to 26mg/100g,the pork had the unusual smell.Further identification showed that the bacterial flora in starched pork was constituted by Staphyloccus,Hafnia and Serratia.Moreover,the corruption of starched pork was caused by the Hafnia.Accordingly,the shelf life of starched pork was chosen for 4d at 4℃.