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香肠自然风干过程中微生物和部分理化性质变化的研究
引用本文:席军,蒋云升,汪志君,姚丽娅,王畏畏,许慧卿,潘明. 香肠自然风干过程中微生物和部分理化性质变化的研究[J]. 农产品加工.学刊, 2007, 0(4): 13-15,18
作者姓名:席军  蒋云升  汪志君  姚丽娅  王畏畏  许慧卿  潘明
作者单位:1. 江苏长寿集团,江苏,如皋,226500
2. 扬州大学,旅游烹饪学院,江苏,扬州,225001
摘    要:对如皋香肠在风干期间定时取样,分别测定其pH值,Aw值,亚硝酸钠含量,氯化钠含量,微生物细菌总数及菌群变化。结果显示,香肠的颜色指标发生了较明显变化,切面的颜色随成熟时间的延长变暗;香肠pH值呈现下降趋势;细菌总数和乳酸菌数在风干前8d时不断增加,随后逐渐稳定;氯化钠含量在风干8d前有升高趋势,随后趋向稳定;亚硝酸钠在风干8d前有升高趋势,随后趋向稳定。

关 键 词:风干香肠  微生物  理化性质
文章编号:1671-9646(2007)04-0013-03
收稿时间:2007-03-02
修稿时间:2007-03-02

Study on Microorganisms and the Process of Changes in the Physical and Chemical During the Air-dried Sausage
Xi Jun,Jiang Yunsheng,Wang Zhijun,Yao Liya,Wang Weiwei,Xu Huiqing,Pan Ming. Study on Microorganisms and the Process of Changes in the Physical and Chemical During the Air-dried Sausage[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(4): 13-15,18
Authors:Xi Jun  Jiang Yunsheng  Wang Zhijun  Yao Liya  Wang Weiwei  Xu Huiqing  Pan Ming
Abstract:A group of sausage were produced in the light of Rugao sausage, pH, Aw, NaCl and the total number of microbial flora bacteria were measured during the air-dried sausage. The results show that sausage color indexes rather significant changes, the colors darken as the extension of maturity; pH values show a downward trend; total bacteria, lactic acid bacteria were increased before 8 d, pH values show a downward trend; total bacteria, lactic acid bacteria were increased in the air-dried sausage before 8 d, and then gradually stabilize; the content of NaCl were increased in the first 8 days, and then tend to stabilization.
Keywords:dried sausage   microbial diversification
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