油炸肉丸低温贮藏细菌增长控制效果分析

Analysis on the Control Effect of Bacteria Growth on the Traditionally Fried Meatballs by Low Temperature Storage

目的:研究不同保鲜处理对传统油炸肉丸在冷藏和冻藏条件下细菌增长繁殖情况。方法:传统油炸肉丸经过真空包装、添加脱氢醋酸以及防腐抗氧化联合处理,分别置于0—4℃和-18℃以下贮藏,研究细菌总数变化情况。结果:冷却(0—4℃)贮藏,14d后细菌呈对数增长;采用防腐剂(脱氢醋酸)、真空包装,可延滞细菌增长期1—2周;冷冻(-18℃以下)贮藏,35d后细菌生长无显著变化,且不同保鲜处理组间无显著性差异(P>0.05)。

[Objective ] To study the growth of bacteria on the traditionally fried meatballs under different methods of preservation. [Method] Traditional fried meatballs were respectively processed by vacuum packaging, dehydroacetic acid addition and preservative-antioxi- dation processing. The study on the change of the total bacterial count was carried out respectively at 0-4℃ and-18℃. [Result] Bacteria growed logarithmically after 14d of storage at 0 to 4℃. The growth of bacteria could be delayed for 1 to 2 weeks with the adoption of preserva- tives （dehydroacetic acid） or vacuum packagin. Frozen under -18℃, it showed no significant change after 35d of storage. There were no sig nificant difference between groups of different methods of preservation （P 〉 0. 05） .