※包装贮运
品字
2014,WO.35,No.04215
不同盐分啶贮藏条件下
天然肠衣的微生物及
理化性质变化
王国栋,贺稚非2,李洪军2*,王毅
(1西南大学食品科学学院,重庆400716:2.重庆市特色食品に程技术研究中心,重庆400716)
摘要:探讨不同盐分条件下贮藏
天然肠衣微生物及理化性质的变化规律,为改善肠衣贮藏方式提供理沦依据。以
新鲜猪肠衣为材料,置于盐含量为18%、20%、22%、24%、26%的盐水中4℃条件下密封贮藏,期间分别测定肠衣
色泽、穿刺力、
挥发性盐基氮含量、落总数、人肠菌群和乳酸菌总数等指标。結果显示:色泽、穿刺力均随贮藏
时间的延长而降低,挥发性盐基氮含量变化则相反,但各理化指标仅在部分时间段或盐分组间存在显著差异。贮
期间18%、20%、22%、24%盐水贮藏组的菌落总数先降低再增加后降低,这4个盐分贮藏组乳酸菌总数则分别在第
15、5、5、5天达到最大值后逐渐降低,而26%盐分贮藏组落总数和乳酸菌均一直降低。总之,4℃条件下,大于
22%盐含量能够安全贮癒天然肠衣90d以上
关键词:天然肠衣;不同盐分;品质特性;变化
Changes in Microio cal and Pic-chemical Ppe es f Natural Casing ring Stora at Different Salinity Levels
' ANG Guo-dong, HE Zhi-fel',LI Hong-jun ", WANG YT
(1. College of Food Science, Southwest University, Chongqing 400716, China
2. Chongqing Special Food Programme and Technology Research Center, Chongging 400716, China)
Abstract: This study investigated the changes in microbiological and physico-chemical propertics of natural casings after
storage at different salinity levels. Fresh hog casings were stored under sealed conditions at different salinity levels(18%
20%, 22%, 24% and 26%)at 4 C. Color parameters, puncture force, total volatile basic nitrogen(tvb-n)value, total plate
count, coliform count and otal number of lactic acid bacteria during storage were determined. The results showed that the
color and puncture force of natural casings decreased with prolonged storage duration whereas the opposite changes in
TVB-N value were observed. However, significant differences(P<0.05)were only found in certain periods of time or
between different salinity levels. The total plate count of the first four groups decreased firstly, then increased and finall
decreased, and the total number of lactic acid bacteria reached a maximum on days 15, 5, 5 and 5, respectively, and then
decreased. However, both total plate count and lactic acid bacteria in the 26%salinity group always decreased. n summary,
brining with a salt content above 22%can provide safe storage of casings for more than 90 days at 4 C
Key words: nature casings; different salinity levels; quality characteristics; changes
中图分类号;TS201.3
文献标志码:A
文章编号:1002-6630(2014)040215-0
doi:10.7506spkx1002-6630-20]1404044
我国是世界上最大的天然肠衣生产国,年产量占世对肠衣的寄生虫等卫生缺陷进行了报道。此后,一些学
界总产量的三分之一。天然肠衣应用于香肠的外包装材者探究了微生物引起的肠衣红变,在肠衣中鉴定出芽孢
料,不仅口感适宜,且具有天然的色、香、味,深受广杆薗属、假单胞菌属、微球菌属和乳杆菌属,并发现
大消费者的喜爱。然而,目前我国肠衣企业普遍采用干肠衣是由许多胶原纤维的片状层交叉排布而成,血管中
盐贮藏,此方法工序繁琐、耗盐量大,不适于机械化生含有约2%的弹性蛋白2。还有学者研究了盐腌制」、辐
,生庐成本也越来越高。如何高效的控制肠衣品质变射、棚栏技术?、添加抑菌剂等对天然肠衣乳酸
化一直是业内人士关注的焦点。1905年 von Ostertag最早菌、沙门氏菌、李斯特菌等的杀灭作用。表面活性剂处
收稿目期:2013-03-24
基金项目:公益性行业(农业)科研专项(200903012):四川省科技支撑计划项目(12ZC2439)
作者简介:王国栋(1986-),男,硕士研究生,研究方向为肉类科学与醇工程。E-maill:gwang1986@163.com
通信作者:李洪军(1961-),男,教授,博士,研究方向为肉类科学与酶工程。E-mail:hongjun191@yahoo.com.cn
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