摘要
针对基于营养均衡设计的低温乳化肠中,其高不饱和脂肪酸、高碳水化合物、富含维生素的状况,本文以品质(感官评定、质构、色差、脂肪氧化情况)及微生物(菌落总数、大肠菌群)变化为指标,研究营养均衡设计的低温乳化肠在贮藏期间品质及微生物的变化规律,从而进一步指导工业生产。结果表明,在常温25℃贮藏的此类产品,存放3d以后,产品的感官品质显著下降、菌落总数严重超标;在0～4℃贮藏的产品42d内菌落总数、大肠菌群均未超标,脂肪氧化情况并不显著(p>0.05),但产品在35d后褪色(p<0.05),硬度、咀嚼性增大(p<0.05),感官品质不理想,失去食用价值。
For the situation of high unsaturated fatty acids, high-carbohydrate,vitamin-rich condition in sausage products which based on nutritionally balanced design, this paper used quality （sensory evaluation, texture, color,fat oxidation case） and micro-organisms （total number of colonies and coliforms） as indicators, researched the changes regulation of the products during storage, which could guidance industrial production in the future. The results showed that,the products storaged at 25℃,the total number of colonies exceeded and the sensory quality of the product decreased significantly after about three days：the products storaged at 0 to 4℃,the total number of colonies had not yet excessive and the fat did not show significant oxidation in 42 days （p〉0.05）, but the product was faded （p〈0.05）, the hardness and chewiness increased （p〈0.05）, sensory quality was not very good and the products losed eating quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第6期349-352,376,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31101308)
江苏省自然科学基金项目(BK2011649)
关键词
营养均衡
低温乳化肠
贮藏期
品质
微生物
nutritionally balanced
low temperature type sausage
duration of storage
quality
microorganisms
作者简介
李雪（1988一），女，硕士，研究方向：肉品安全与质量控制。
