肉类研究
肉類研究
육류연구
MEAT RESEARCH
2012年
2期
4-7
,共4页
肉葡萄球菌%响应曲面法%亚硝酸盐%工艺优化
肉葡萄毬菌%響應麯麵法%亞硝痠鹽%工藝優化
육포도구균%향응곡면법%아초산염%공예우화
Staphylococcus carnosus%resoonse surface methodologv (RSM): nitrite: oatimization
研究硝酸盐、异VC-Na和肉葡萄球菌冻干粉添加量以及保温温度和时间对香肠发色效果的影响，并进行贮藏实验。利用响应曲面法和单因素试验对肉葡萄球菌的发色条件进行优化，确定香肠最佳发色工艺条件：硝酸盐0．005％、异VC-Na0．01％、肉葡萄球菌冻干粉0．25％、保温温度30℃和保温时间3h；香肠贮藏两个月后菌落总数小于10CFU／g，表明香肠中添加肉葡萄球菌是安全的。结果表明，接种肉葡萄球菌并添加少量硝酸盐替代直接添加亚硝酸盐进行香肠发色是可行且安全的。
研究硝痠鹽、異VC-Na和肉葡萄毬菌凍榦粉添加量以及保溫溫度和時間對香腸髮色效果的影響，併進行貯藏實驗。利用響應麯麵法和單因素試驗對肉葡萄毬菌的髮色條件進行優化，確定香腸最佳髮色工藝條件：硝痠鹽0．005％、異VC-Na0．01％、肉葡萄毬菌凍榦粉0．25％、保溫溫度30℃和保溫時間3h；香腸貯藏兩箇月後菌落總數小于10CFU／g，錶明香腸中添加肉葡萄毬菌是安全的。結果錶明，接種肉葡萄毬菌併添加少量硝痠鹽替代直接添加亞硝痠鹽進行香腸髮色是可行且安全的。
연구초산염、이VC-Na화육포도구균동간분첨가량이급보온온도화시간대향장발색효과적영향，병진행저장실험。이용향응곡면법화단인소시험대육포도구균적발색조건진행우화，학정향장최가발색공예조건：초산염0．005％、이VC-Na0．01％、육포도구균동간분0．25％、보온온도30℃화보온시간3h；향장저장량개월후균락총수소우10CFU／g，표명향장중첨가육포도구균시안전적。결과표명，접충육포도구균병첨가소량초산염체대직접첨가아초산염진행향장발색시가행차안전적。
This study was carried out to investigate the effects of different levels of nitrate, sodium erythorbate and Staphylococcus carnosus powder and holding temperature and time on the color of sausage and to examine changes in total bacterial count in sausage during storage. Response surface methodology and single-factor experiments were used to optimize the process conditions to be adding 0.005% nitrate, 0.01% sodium erythorbate and 0.25% Staphylococcus carnosus powder while chopping pork and then holding at 30 ~C for 3 h. The resulting sausage showed a total bacterial count below 10 CFU/g and therefore was safe. Our results demonstrate that Staphylococcus carnosus powder in combination with a small amount of nitrate can be a safe and feasible substitute for nitrite in sausage.
