【作者】 曹宏； 肖欢； 翟建青； 韩燕； 于海； 蒋云升； 陈秀兰；

【Author】 CAO Hong;XIAO Huan;ZHAI Jian-qing;HAN Yan;YU Hai;JIANG Yun-sheng;CHEN Xiu-lan;Lixiahe District Institute of Agricultural Science;School of Food Science and Engineering,Yangzhou University;

【机构】 江苏里下河地区农业科学研究所； 扬州大学食品科学与工程学院；

【摘要】 延长发酵香肠保质期。以不同剂量辐照处理发酵香肠,检测菌落总数、感观品质;以水分活度、水分含量、pH、含盐量、氨基酸总量、非蛋白氮、总氮、TBARS值、挥发性风味化合物、肌浆蛋白与肌原纤维蛋白等为指标,研究不同剂量辐照对发酵香肠品质的影响。4 kGy以上辐照处理在第90 d时菌落总数为1.2×10~3cfu/g以下,低于国家标准中规定的销售菌落总数指标,感观品质可接受;不同剂量辐照后水分含量差异显著(p<0.05),氯化钠含量差异不显著(p>0.05),0~2 kGy辐照处理后发酵香肠的pH显著高于4~6 kGy辐照处理样品的pH,辐照使发酵香肠中风味物质含量及种类、肌浆蛋白和肌原蛋白高于未辐照的发酵香肠。辐照可提高发酵香肠卫生质量,延长保质期,同时辐照可增加发酵香肠中风味物质含量及种类的变化,易形成为消费者所接受的独特风味辐照产品。更多还原

【Abstract】 To extend the shelf time of the fermented sausages.The fermented sausages were irradiated by different irradiation dose,and the quality of the fermented sausages were studied.The aerobic bacterial count of above 4 kGy irradiated sample was less than 1.2×10~3 cfu/g at 90 d storage and lower than that of the state standards.The sensory evaluation of fermented sausages was acceptable.There were significant differences on the water contents between irradiated sausage and CK(p<0.05),but no change on NaCl contents(p>0.05).pH values of 0~2 kGy groups were significantly higher than that of 4~6 kGy groups.The content of flavor,sarcoplasmic and myofibrillar protein in irradiated fermented sausages were higher than unirradiated.By irradiation,we can improve the fermented sausages hygiene,extend its shelf time and also increase the content and type of flavor in the fermented sausages,easy to form the unique flavor irradiated products accepted by customers.更多还原