发酵香肠加工和贮藏过程中的安全性评价_食品科学与工程.doc

摘要:本文以猪肉为原料肉，以从泡菜中分离筛选到的乳酸菌作为发酵剂制作发酵香肠，对该猪肉发酵香肠加工及储藏过程中的微生物和理化指标变化进行测定。主要目的是生产出快速发酵且安全稳定的发酵香肠，为工业化生产提供实验依据。结果表明：发酵香肠在常温条件下保存21天，其细菌菌落总数达到CFU/g，乳酸菌菌落总数达到CFU/g，占细菌菌落总数的80%，大肠菌群总数与致病菌符合国家安全标准，酸价控制在4.5mg/g左右。

关键词：发酵香肠；发酵；微生物指标

Abstract:Pork was as a raw material and bacteria extracted from pickle was selected as starter, microbiological changes in the process of fermentation and preservation were measured. The aim was to produce quickly fermented, safety and steady sausage, and supply industrialized production with parameters. The results showed that: save under the conditions of the fermented sausage for 21 days, the total number of bacterial colonies CFU/g, lactic acid bacteria colony total of CFU/g, accounting for 80% of the total number of bacterial colonies. total coli form group and pathogenic bacteria in line with the national safety standards, control the acid value 4.5 mg/g.

Keywords  Fermented sausages  Fermentation  Microbiological index

本课题的研究意义及主要内容

随着人们自身保健意识的不断增强和现代加工工艺的不断创新，对发酵肉制品的研究也越来越多。本课题拟在香肠中加入已选出的发酵剂进行制作成发酵香肠，对其加工及储藏过程的理化变化、微生物变化进行测定，研究该发酵剂发酵香肠的安全性，对其进行安全性评价，为发酵香肠工业化生产中所存在的安全性问题提供试验数据。