摘要
为了保证水晶肴肉的产品质量、有效延长其货架期,对在4℃贮藏条件下真空包装水晶肴肉的贮藏特性进行研究,结果表明:0～35d贮藏期间,各感官指标呈下降趋势,至35d时其感官品质已不符合中国相应国家标准;整个贮藏期间pH呈下降趋势;TVB-N呈上升趋势;Aw和TBARS值无明显变化;菌落总数最高值为108 CFU/g,假单胞菌和肠杆菌是样品中的主要腐败微生物。
The storage characteristic of vacuum packed jellied meat under 4 ℃ was studied in order to control the quality and prolong the shelf-life of the product. The result showed that： during the 0-35 d storage period, the sensory quality and the pH value showed down trend; TVB-N showed uptrend; Aw, TBARS value had no signifi cant change; the maximum total bacteria count reached 108 CFU/g at the end of storage period, Pseudomonas spp. and Enterobacteriaceae were the predominate bacteria in vacuum packed jellied meat.
出处
《食品与机械》
CSCD
北大核心
2013年第1期187-189,222,共4页
Food and Machinery
基金
镇江市科技支撑计划(社会发展)(编号:SH011015)
