不同盐分贮藏条件下天然肠衣的微生物及理化性质变化

Changes in Microbiological and Physico-chemical Properties of Natural Casings during Storage at Different Salinity Levels

探讨不同盐分条件下贮藏天然肠衣微生物及理化性质的变化规律,为改善肠衣贮藏方式提供理论依据。以新鲜猪肠衣为材料,置于盐含量为18%、20%、22%、24%、26%的盐水中4℃条件下密封贮藏,期间分别测定肠衣色泽、穿刺力、挥发性盐基氮含量、菌落总数、大肠菌群和乳酸菌总数等指标。结果显示:色泽、穿刺力均随贮藏时间的延长而降低,挥发性盐基氮含量变化则相反,但各理化指标仅在部分时间段或盐分组间存在显著差异。贮藏期间18%、20%、22%、24%盐水贮藏组的菌落总数先降低再增加后降低,这4个盐分贮藏组乳酸菌总数则分别在第15、5、5、5天达到最大值后逐渐降低,而26%盐分贮藏组菌落总数和乳酸菌均一直降低。总之,4℃条件下,大于22%盐含量能够安全贮藏天然肠衣90 d以上。

This study investigated the changes in microbiological and physico-chemical properties of natural casings after storage at different salinity levels. Fresh hog casings were stored under sealed conditions at different salinity levels（18%, 20%, 22%, 24% and 26%） at 4℃. Color parameters, puncture force, total volatile basic nitrogen （TVB-N） value, total plate count, coliform count and total number of lactic acid bacteria during storage were determined. The results showed that the color and puncture force of natural casings decreased with prolonged storage duration whereas the opposite changes in TVB-N value were observed. However, significant differences （P 〈 0.05） were only found in certain periods of time or between different salinity levels. The total plate count of the first four groups decreased firstly, then increased and finally decreased, and the total number of lactic acid bacteria reached a maximum on days 15, 5, 5 and 5, respectively, and then decreased. However, both total plate count and lactic acid bacteria in the 26% salinity group always decreased. In summary, brining with a salt content above 22% can provide safe storage of casings for more than 90 days at 4℃.