摘要
为了探究蛹虫草猴头菇复合鸡肉香肠在4℃和25℃条件下的贮藏特性。综合分析复合鸡肉香肠在贮藏期间质构特性、持水性、色差值、pH和微生物数量的变化情况。结果表明:随着贮藏时间的延长,香肠的弹性、硬度、胶着性、咀嚼性、L~*值、pH和持水性均下降,菌落总数明显升高。在25℃贮藏条件下,蛹虫草猴头菇复合鸡肉香肠的货架期为6 d,传统鸡肉香肠的货架期为2 d。
To investigate the storage behavior of Cordyceps militaris and Hericium erinaceus composite chicken sausage kept at 4 ℃ and 25 ℃, the texture characteristics, water holding capacity, color difference, pH and the count of bacterial of the composite chicken sausage were comprehensively analyzed. The results showed that the springiness, hardness, gumminess,chewiness, Lvalue, pH and water holding capacity of the composite chicken sausage decreased, while the total number of bacterial colonies increased during the storage. The shelf life of the composite chicken sausage was 6 days, and shelf life of the regular chicken sausage was 2 days at 25 ℃.
作者
韩蓉
白伟娟
严晶
廖鸿祯
傅金奕
魏奇
HAN Rong;BAI Weijuan;YAN Jing;LIAO Hongzhen;FU Jinyi;WEI Qi(College of Life Science,Ningde Normal University,Ningde 352100;Yan Palace Seelong Food Co.,Ltd.,Xiamen 361100;Industry and University Research Cooperation Demonstration Base in Fujian Province,Ningde 352100)
出处
《食品工业》
CAS
2022年第11期153-157,共5页
The Food Industry
基金
宁德师范学院引进人才科研启动项目(2020Y010)
宁德师范学院重大培育项目(2020ZDK03)
宁德师范学院校级项目(2020Z01、2019T02)
宁德师范学院中青年科研项目(2021Q104)
福建省中青年教师教育科研项目(JAT200689)
福建省自然科学基金项目(2021J05257)。
关键词
食用菌
香肠
贮藏
货架期
mushroom
sausage
storage
shelf life
