香肠自然风干过程中微生物和部分理化性质变化的研究

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。

Study on Microorganisms and the Process of Changes in the Physical and Chemical During the Air-dried Sausage

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.