传统中式香肠自然晾挂成熟过程中生理生化特性及微生物的变化

对传统中式香肠自然晾挂成熟过程中的理化特性、生化特性和微生物的变化规律进行了测定和分析。结果表明,传统中式香肠自然晾挂成熟过程中的水分活度和水分均在干燥前16 d迅速下降,然后缓慢降低;pH则在干燥前12 d迅速下降,然后缓慢降低;蛋白质、脂肪和滴定酸度均在干燥前12 d迅速升高,然后缓慢上升;N aC l含量在整个干燥过程中一直显著上升;总糖虽然也一直呈上升趋势,但是不明显;色度在干燥前8 d迅速上升,然后快速下降;除非蛋白氮外,酸价、过氧化值、羰基价、硫代巴比妥酸值、氨基酸态氮、挥发性盐基氮均在整个干燥过程中呈上升趋势;好氧菌总数、厌氧菌总数、嗜冷菌总数、酵母和霉菌总数均在干燥前12 d呈上升趋势,然后迅速下降;乳酸菌总数在干燥前8 d呈上升趋势,然后迅速下降。

Physicochemical,biochemical and microbiological changes of Chinese-style sausage during natural air-drying

In this paper, physicochemical, biochemical and microbiological changes of Chinese-style sausage during natural air-drying were investigated. The moisture and water activity of Chinese-style sausage dropped significantly during the first 16 days of natural air-drying ,followed with slight decrease; pH value dropped significantly during the first 12 days of natural air-drying,followed with slight decrease; the protein,fat and titratable acidity of sausage increased rapidly during the first 12 days of natural air-drying, followed with slight increase ;NaCl increased rapidly during the whole natural air-drying ;the total carbohydrates also increased during the whole natural air-drying, but it was not very clear; the redness of sausage increased rapidly during the first 8 days of natural air-drying,followed with significant decrease. The acidity value ,peroxide value ,carbonyl-compounds value,TBA value ,amino acidic nitrogen and volatile basic nitrogen of Chinese-style sausage rose progressively during the total natural air-drying. The aerobic plate count ,psychrotrophic count ,anaerobic plate count and yeasts and molds of Chinese-style sausage increased slightly during the first 12 days of natural air-drying,followed with rapid dropping;the lactic acid bacteria of Chinese-style sausage increased slightly during the first 8 days of natural air-drying, followed with rapid dropping.