分离自广式腊肠的葡萄球菌对腊肠色泽形成的影响Effects of Staphylococcus on Color Formation of Cantonese Sausage
郑培君,郑琳,齐明,蒋爱民
摘要(Abstract)：
通过感官评分、色差值、发色率、肌红蛋白含量及亚硝酸盐残留,对广式腊肠加工及贮藏过程中受葡萄球菌的影响作了初步研究。结果表明:接种葡萄球菌后可以增强腊肠色泽,同时降低腊肠中亚硝酸盐的残留量,烘烤结束时,S组和C组亚硝酸盐残留量分别为5.01,4.75 mg/kg,对照组为18.50mg/kg,存在显著性差异(P<0.05);可以明显提高贮藏期产品的明度值(L值),S组和C组分别提高了4.2%和11.78%;提高了产品红度值(a值),降低了黄度值(b值);维持了贮藏过程中腊肠色泽的稳定性。
关键词(KeyWords)： 广式腊肠;葡萄球菌;色泽;亚硝酸盐残留
基金项目(Foundation): 2013年度广东省高职教育食品药品类专业教指委教育教学改革项目(2013syq06)
作者(Author): 郑培君,郑琳,齐明,蒋爱民
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