真空包装红肠在不同贮藏温度下微生物及理化性质变化研究

Influence of Storage Temperature and Duration on Microflora Changes and Physical and Chemical Properties of Vacuum-packaged Red Sausage

试验研究真空包装红肠在不同贮藏温度和贮藏时间,其微生物菌相及理化性质的变化。将红肠贮藏在4℃或室温(20℃±2℃)条件下,研究0 d,5 d,10 d和15 d菌落总数、乳酸菌、假单胞菌和葡萄球菌的变化,以及对红肠的感官、红色度(a*值)、亮度(L*值)、pH、硫代巴比妥酸值(TBARS)和质构特性的影响。室温红肠菌落总数和葡萄球菌在15 d显著多于4℃红肠(p<0.05)。乳酸菌和假单胞菌在15 d均未超过5.4 lg CFU/g。感官评定各项评分逐渐降低,a*和L*值基本保持不变。pH在15 d减小到了5.85左右,TBARS值逐渐增大。硬度和咀嚼性逐渐变大,弹性和黏聚性的变化不大。研究表明在贮藏末期(15 d)假单胞菌和乳酸菌成为了主要的优势腐败菌,红肠的品质逐渐下降。

The aim of this study was to investigate the influence of storage temperature and duration on microflora changes and physical and chemical properties of red sausage. The changes of the total number of colonies, lactic acid bacteria, Pseudomonas and Staphylococcus were studied, the sensory qualities, pH, thiobarbituricacid-reactivesubstances （TBARS）, a＊ values, L＊ values, mad the physical properties of red sausage were also evaluated when the red sausage were stored at 4℃ or room temperature （20℃±2℃） for different duration （0 d, 5 d, 10 d and 15 d）. The results indicated that the number of colonies and Staphylococci in red sausage stored at room temperature was significant higher than that stored at 4 ℃ （p〈0.05）. The number of lactic acid bacteria and Pseudomonas was less than 5.41g CFU/g in 15 d. Meanwhile, the sensory qualities and pH value decreased gradually with increased storage time, a＊ value and L＊ value did not change too much. TBARS also increased （p〈0.05） with increased storage time. The hardness and chewiness rose gradually, while elasticity and cohesiveness showed a little change. The results revealed that Pseudomonas and lactic acid bacteria were dominated spoilage bacteria at 15 d of storage, the red sausage quality decreased with increased duration.