【作者】 林琳；

【导师】 孔??；

【作者基本信息】 东北农业大学 ， 食品科学， 2003， 硕士

【摘要】 低温肉制品的保鲜问题是长期以来我国肉类工业发展中急需解决的问题之一，同时也是制约我省肉类加工企业发展的关键性问题。本论文以哈尔滨肉联厂生产的哈尔滨红肠作为试验材料，研究了在常温下红肠的贮藏特性、不同的防腐保鲜方法对货架期的影响以及把几种保鲜技术结合使用的防腐保鲜效果，并对红肠中的腐败菌进行了分离和初步的鉴定。 首先，研究了初始菌数的不同对产品货架期的影响，试验结果表明：初始菌数高的产品货架期要显著短于初始菌数低的产品。 选用山梨酸钾、乳酸钠、nisin和双乙酸钠四种防腐剂分别添加到红肠中，进行单因素试验，研究了添加单一防腐剂对产品贮藏特性和感官特性的影响。 采用了四因素三水平正交试验设计，把四种防腐剂复合使用，确定复合防腐剂的最佳配比，结果为：山梨酸钾0.2％、乳酸钠4％、溶菌酶0.04％、Nisin0.05％。 对真空包装红肠进行二次杀菌处理，确定了二次杀菌的最佳条件，试验结果表明：杀菌温度为85～90℃，杀菌时间为10min，杀菌次数为2次的处理组杀菌效果最好。 对生产后的红肠进行壳聚糖涂膜处理，确定壳聚糖涂膜液的最佳浓度，试验结果表明：脱乙酰度越高的壳聚糖抑菌效果越好，相同脱乙酰度的壳聚糖，浓度越高，抑菌效果越好。 在哈尔滨肉联厂实际的生产条件下，采用了几种不同的防腐保鲜方法对红肠进行处 理，试验结果表明：在良好的生产条件下，保证产品具有较低的初始菌数，再把添加复合防腐剂和二次杀菌技术有机的结合在一起，可有效的延长红肠的保质期，使产品在15～20℃的贮藏条件下，货架期达到90天。 在不同贮藏期的红肠中，共分离得到9株细菌，均为革兰氏阳性菌，其中3株杆菌、5株球菌，1株芽孢杆菌，根据菌落形态、菌体形态、染色特性和生理生化反应特性分析结果，对它们进行了初步的鉴定。更多还原

【Abstract】 Limited shelf-life of low-temperature-meat products is one of the most important problems in meat industry and also a factor which restricts the development of meat processing corporation in Heilongjiang Province. In this thesis, physiochemical storage characters of Red-sausage were studied at room temperature. Different methods were investigated and compared with the influence to the shelf-life. An integrated way to keep the sausage fresh at room temperature was also studied. The composition of microflora during storage was analyzed.First, the effect of original microbial number that contributed to the shelf-life of different products was studied. Experiment result showed that with more original microbial number, the products’ shelf-life was much more shorter than the less one.4 kinds of antiseptics, Potassium Sorbate, Sodium lactate, nisin and Sodium diacetate, were added into the Red-sausage separately. The influence to the single antiseptic’s physiochemical sensory characters was studied by a single factor experiment.An orthogonal experiment design was used to find the optimum proportion of 4 kinds of antiseptics. This optimum proportion was: 0.2% Potassium Sorbate, 4% Sodium lactate, 0.04% lysozyme and 0.05% nisin.A second disinfect method was used to dispose the vacuum packaged Red-sausage, the optimum condition was that disinfect temperature was 85-90 C, time was 10min, two times disinfect.The effect of different concentration chitosans was studied. The result showed that chitosans had a distinct preservative effect. The higher deacetylation rate was, the better preservative effect. With a same deacetylation rate, higher concentration of chitosans, better preservation.In the practical produce condition of Harbin meat producing manufacture, the effects of different disposal methods were studied. The result shows that the products under a good manufacturing condition with low original microbial number were produced by adding the antiseptics and using a disinfect method had longer shelf-life. The shelf-life of the Red -sausage could be 90 days at 15-20 C.The major spoilage bacteria in Red-sausage were separated, purified and identified in the experiment. The result was that there were 3 Bacilli, 5 Coccus and 1 Bacillus.Postgraduate: Lin Lin Specialty: Food Science Supervisor: Prof. Kong Baohua更多还原