摘要
采用加速破坏性试验模型预测低钠盐火腿肠的保质期,并采用聚合酶链式反应对产品致病菌进行快速检测,同时对贮藏期间火腿肠的质构(嫩度)变化进行分析。结果表明:对照组(3%普通碘盐+0.3%磷酸盐)、2.5%市售低钠盐+0.35%TG组、2.0%市售低钠盐+0.3%磷酸盐组、3%多组分替代盐(NaCl 40%、KCl 35%、CaCl215%和甘氨酸10%)+0.35%TG组火腿肠在室温(25℃)和低温(4℃)条件下的保质期分别为17.5、17.6、16.9、15.7d和189、208、142、146d;产品在低温(4℃)条件下放置1个月后,各组均无致病菌检出;火腿肠在低温贮藏90d期间,其嫩度变化趋势是先增大后减小。综合比较而言,添加2.5%市售低钠盐+0.35%TG组火腿肠的贮藏稳定性最好。
The shelf-life of low-sodium pork sausages was predicted with accelerated shelf-life test model and pathogenic bacteria were detected by polymerase chain reaction （PCR） in this study. Meanwhile, the change trends of texture （tenderness） were also explored during storage. The results showed that the shelf-life of four kinds of pork sausages with the addition of 3% common iodine salt and 0.3% sodium tripolyphosphate （control group）, the addition of 2.5% low-sodium salt and 0.35% TG, the addition of 2.0% low-sodium salt and 0.3% sodium tripolyphosphate, and the addition of 3% multi-component salt substitute （consisting of 40% NaC1, 35% KC1, 15% CaC12, and 10% aminoacetic acid） and 0.35% TG were 17.5, 17.6, 16.9 days and 15.7 days at room temperature （25 ℃）, and 189, 208, 142 days and 146 days at 4 ℃, respectively. No pathogenic bacteria were detected after 1 month of storage at 4 ℃. The tenderness of all groups exhibited an initial increase and final decrease during 90 days storage at 4 ℃. Moreover, pork sausages with the addition of 2.5% low-sodium salt and 0.35% TG had the best storage stability.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第12期276-280,共5页
Food Science
关键词
火腿肠
低钠盐
谷氨酰胺转氨酶
加速破坏性试验模型
保质期
聚合酶链式反应
pork ham sausages
low-sodium salt
transglutaminase （TG）
accelerated shelf-life test model
shelf-life
polymerase chain reaction （PCR）
