【摘要】 对牛肉火腿切片的腐败微生物进行了鉴定。结果表明,腐败产品中的细菌主要是乳杆菌属兼性异型发酵菌——干酪乳杆菌(Lactobacillus casei)。干酪乳杆菌发酵产酸、产气是牛肉火腿切片胀袋、出水的根本原因。并研究了贮藏过程中不同包装、温度、光照条件对品质变化的影响。光照对真空包装的牛肉火腿切片的脂肪氧化及色泽变化影响都较小,但对气调包装的a值影响较大,造成褪色明显。保持低温环境对于抑制乳杆菌的生长繁殖,延长产品货架期具有重要作用。更多还原

【Abstract】 The microorganism in corrupted sliced beef ham was identified and the results showedthat microorganism was Lactobacillus casei. Effects of packaging, temperature, light on qualitychange were studied. Light had little effect on fat oxidation and color change of vacuum packagedsliced ham. But it had significant influence on a-value(redness) of MAP products which cause decolo-nization. Low temperature was improtant in inhibiting Lactobacillus and prolonging shelf-life of slicedbeef ham.更多还原