摘要
对发酵香肠品质有显著影响,37℃贮藏加速产品品质劣变,室温(25℃)条件下105 d保存期内产品在感官品质、色泽、质构等方面都比较稳定,低温(4℃)更利于产品品质保证。经微生物检测,无致病菌检出,霉菌和酵母也基本上不会生长,菌落总数和乳酸菌及微球菌呈正相关性。说明产品具有较好的安全性和较长的保质期。
Storage temperature had a significant effect on the quality of fermented sausages.The deterioration of product quality could be accelerated stored at 37℃.The sensory quality,color,and texture of products were relatively stable at room temperature for 105 days.Storage at low temperature（4℃） would be more better.Through microbiological testing,pathogenic bacteria were not detected,mould and yeast could not basically grow,and colony count had positive correlation with lactic acid bacteria and micrococcus.It noted that the product had better safety and a longer shelf life.
出处
《肉类工业》
2013年第7期18-24,共7页
Meat Industry
关键词
发酵香肠
贮藏期
质构
安全性
货架期
fermented sausages
storage period
texture
safety
shelf life
