摘要
将真空包装的低温灌肠置7℃条件下贮藏直至腐败胀袋,用美国Agilent GC 6890-MS 5973N型气相色谱-质谱联用仪分析胀袋气体成分,结果表明:胀袋气体的主要成分是CO2,以及一些易挥发的烷烃、酮和有机酸类物质。说明腐败微生物发酵产酸、产气是导致低温灌肠腐败变质的主要因素。
The low temperature-heated sausages with vacuum packaging was stored at 7 ℃ until they got spoiled and gassy pouch. The component of gas which produced in the gassy pouch sample was studied with GC-MS. The results showed that the gas component of gassy pouch sample were mainly of CO2, and a little of alkane, ke- tone, and organic acids. It indicated that spoiled microorganism survived after the low temperature-heated sausage sterilization fermented and produced acid and gas during storage. To identify and control those spoilage microorganisms was the key measure to guarantee the sausage products nutritious and safe.
出处
《食品研究与开发》
CAS
北大核心
2007年第11期133-136,共4页
Food Research and Development
基金
河南省杰出人才创新基金项目(0521000600)
郑州轻工业学院博士基金项目(2005BSJJ14)
关键词
低温灌肠
真空包装
胀袋
气体成分
low temperature-heated sausage
vaccum packaging
gassy pouch
gas component
