摘要
分析市售卤牛肚贮藏过程中品质指标的变化,探讨理化指标和微生物指标的相关性,为客观评价卤牛肚的品质,通过一定的措施来延长卤牛肚的货架期提供基础理论依据和技术支持。实验模拟超市中的情形,测定了4℃冷柜中贮藏的卤牛肚在0,2,4,6,8,10,12,14天的菌落总数、水分、pH、硫代巴比妥酸(TBA)值和感官评分值。结果表明:在贮藏过程中,菌落总数、水分含量、pH和TBA值均呈现逐渐上升的趋势,而感官评分值不断下降。卤牛肚的各品质指标之间均呈现极强的相关性(p<0.01),其中又以菌落总数与TBA的相关性最大。新鲜的卤牛肚模拟超市中的情形在4℃冷柜下贮藏4天时,菌落总数就接近国家标准中的限量值。因此,超市中新鲜的卤牛肚应在5天内售完,若要延长贮藏时间,应尽量使温度恒定在4℃,或者考虑降低冷柜的温度。
Quality changes of halogen tripe are analyzed during storage, and investigate correlations of physical-chemical indexes and microbial indexes for providing a theoretical basis for objectively evalua- ting the quality and taking measures to extend the shelf life of halogen tripe. The total bacterial count, moisture content, pH, thiobarbituric acid value and sensory scores are determined when halogen tripe is stored at 4 ℃ for 0, 2,4,6,8,10,12,14 days in freezer. The results show that the total bacterial count, moisture content, pH and thiobarbituric acid value show a gradual upward trend, while the sensory scores decline significantly during storage. Each quality indicators of halogen tripe shows strong correlations （p〈0.01）. Among which, the total bacterial count has the highest correlation with TBA. When fresh halogen tripe stored at 4 ℃ in freezer for 4 days, the limited value of the total bacterial count is close to the national standard. Therefore, fresh halogen tripe should be sold out in 5 days in supermarket. Meanwhile, the storage temperature should be remaining stable at 4 ℃ or can be reduced for extending the storage time.
出处
《中国调味品》
CAS
北大核心
2014年第6期53-57,共5页
China Condiment
关键词
卤牛肚
贮藏
品质变化
halogen tripe
storage
quality changes
