发酵香肠干制过程中理化及微生物指标的变化

Changes of Physiochemical Indexes and Microbial Indexes During Drying Process of Fermented Sausage

采用传统中式方法制作猪肉香肠,定期检测发酵香肠干制过程中理化及微生物指标的变化。通过对水分、pH值、水分活度、酸值和挥发性盐基总氮等理化指标以及细菌总数的测定,确定发酵香肠干制过程中各项指标变化范围,并对比了发酵组和对照组各项指标的差异,为发酵香肠干制提供理论依据。

Using traditional Chinese method to make pork sausage, changes of physiochemical indexes and microbial indexes during drying process of fermented sausage were regularly tested. Through determination on water, pH value, water activity, avid value, total volatile base nitrogen and total bacteria, scopes for each index during drying process of fermented sausage were determined. Differences of each indexes between fermentation group and control group were contrasted. All of that provide theoretical basis for production of dried sausage.