| 摘要: |
| 对传统中式香肠自然晾挂成熟过程中的理化特性、生化特性和微生物的变化规律进行了测定和分析。结果表明，传统中式香肠自然晾挂成熟过程中的水分活度和水分均在干燥前16 d迅速下降，然后缓慢降低；pH则在干燥前12 d迅速下降，然后缓慢降低；蛋白质、脂肪和滴定酸度均在干燥前12 d迅速升高，然后缓慢上升；NaCl含垃在整个干燥过程中一直显著上升；总糖虽然也一直呈上升趋势，但是不明显；色度在干燥前8 d迅速上升，然后快速下降；除非蛋白氮外，酸价、过氧化值、羰基价、硫代巴比妥酸值、氨基酸态氮、挥发性盐基氮均在整个干燥过程中呈上升趋势；好氧菌总数、厌氧菌总数、嗜冷菌总数、酵母和霉菌总数均在干燥前12 d呈上升趋势，然后迅速下降；乳酸菌总数在干燥前8 d呈上升趋势，然后迅速下降。 |
| 关键词: 中式香肠 自然晾挂成熟 理化特性 生化特性 微生物变化 |
| DOI： |
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| Physicochemical,biochemical and microbiological changes of Chinese-style sausage during natural air-drying |
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| Abstract: |
| In this paper,physicochemical,biochemical and microbiological changes of Chinese-style sausage during natural air-drying were investigated.The moisture and water activity of Chinese-style sausage dropped significantly during the first 16 days of natural air-drying,followed with slight decrease;pH value dropped significantly during the first 12 days of natural air-drying,followed with slight decrease;the protein,fat and titratable acidity of sausage increased rapidly during the first 12 days of natural air-drying,followed with slight increase;NaCl increased rapidly during the whole natural air-drying;the total carbohydrates also increased during the whole natural air-drying,but it was not very clear;the redness of sausage increased rapidly during the first 8 days of natural air-drying,followed with significant decrease.The acidity value,peroxide value,carbonyl-compounds value,TBA value,amino acidic nitrogen and volatile basic nitrogen of Chinese-style sausage rose progressively during the total natural air-drying. The aerobic plate count,psychrotrophic count,anaerobic plate count and yeasts and molds of Chinese-style sausage increased slightly during the first 12 days of natural air-drying,followed with rapid dropping;the lactic acid bacteria of Chinese-style sausage increased slightly during the first 8 days of natural air-drying,followed with rapid dropping. |
| Key words: Chinese-style sausage natural air-drying physicochemical change biochemical change microbiological change |
