自然发酵风干肠生产过程中微生物变化及理化性质的分析

被引：9

作者：

赵俊仁 ^{[1
]}

纪玉刚 ^{[1
]}

孔保华 ^{[2
]}

王蔚新 ^{[1
]}

机构：

[1] 黄冈师范学院

[2] 不详

来源：

食品科技 | 2010年 / 35卷 / 01期

关键词：

风干肠; 乳酸菌; pH值;

D O I：

10.13684/j.cnki.spkj.2010.01.039

中图分类号：

TS251.1 [基础科学];

学科分类号：

摘要：

以自然发酵风干肠为研究对象,分析了生产过程中微生物数量和理化指标的变化。微生物方面,按总菌数、乳酸菌、葡萄球菌和酵母菌几个大类研究各自的变化以及相互之间的作用关系;理化方面,分析了pH值、水分含量、水分活度及总氮含量几个重要指标,并阐述了各个理化指标之间及其与微生物变化的关系。

引用

页码：137 / 140

页数：4

共 12 条

[1] Effect of Debaryomyces spp. on the proteolysis of dry-fermented sausages. MA Dura,M Flores. Meat Science . 2004
[2] Technological and microbiological evaluation of traditional process as modi-fied for the industrial manufacturing of dry fermented sausage in Greece. Metaxopoulos J,Samelis J,Papadelli M. Italian journal of food science . 2001
[3] Effect of Debaryomyces spp. on the proteolysis of dry-fermented sausages[J] . M.A Durá,M Flores,F Toldrá. &nbspMeat Science . 2004 (2)
[4] 从风干肠中分离出的三株乳酸菌发酵性能的研究
赵俊仁
孔保华
[J]. 食品科技, 2007, (08) : 54 - 58
[5] The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents
Marco, Aurora
Luis Navarro, Jose
Flores, Monica
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 226 (03) : 449 - 458
[6] Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages
Hu, Yongjin
Xia, Wenshui
Ge, Changrong
[J]. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2007, 23 (07) : 1021 - 1031
[7] Chemical and microbiological characterization of alheira : A typical Portuguese fermented sausage with particular reference to factors relating to food safety[J] . &nbspMeat Science . 2006 (4)
[8] Biochemical and sensory characteristics of traditionalfermented sausages of Vallo di Diano (Southern Italy) as affected by the use of startercultures. Casaburi A,Aristoy M C. Meat Science . 2007
[9] Sub-zero temperature inactivation of carboxypeptidase Y under high hydrostatic pressure. Toshihiko K, Hiroshi U, Rikimaru H, et al. European Journal of Biochemistry . 2002
[10] Microbiological profiles,pH,and titratable acidity of chorizo and salchichón（two spanish dry fermented sausages）manufac-tured with ostrich,deer,or pork meat. Capita R,Sandra L M,Prieto M,et al. Journal of food protection . 2006

← 1 2 →