›› 2013, Vol. 15 ›› Issue (2): 125-130.DOI: doi:10.3969/j.issn.1008-0864.2013.02.20

• 食品与营养 • 上一篇    下一篇

风干牦牛肉品质形成与微生物变化规律研究

高媛1,衣文正1,张荣2,周楠3,刘璇1,孙宝忠1*   

  1. (1.中国农业科学院北京畜牧兽医研究所, 北京 100193|2.北京中农博雅科技发展有限公司, 北京 100094|3.河北农业大学动物科技学院, 保定 071000)
  • 收稿日期:2012-12-08 修回日期:2013-01-07 出版日期:2013-04-15 发布日期:2013-04-16
  • 通讯作者: 孙宝忠,研究员,博士生导师,主要从事牛肉分级分割方面的研究。E-mail:sunbaozhong@yahoo.com.cn
  • 作者简介:高媛,硕士研究生,研究方向为畜产品加工与安全理论控制技术。E-mail:wonderful.25@163.com。
  • 基金资助:

    公益性行业(农业)科研专项(201203009);国家肉牛牦牛产业技术体系项目(nycytx-38)资助。

Studies on the Rule of Airing Yak Beef Quality Forming and Microorganism Changing

GAO Yuan1, YI Wen-zheng1, ZHANG Rong2, ZHOU Nan3, LIU Xuan1, SUN Bao-zhong1*   

  1. (1.Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193|2.Beijing Agriculture Innovative Co., Ltd, Beijing 100094|3.College of Animal Science and Technology, Agricultural University of Hebei, Hebei Baoding 071000, China)
  • Received:2012-12-08 Revised:2013-01-07 Online:2013-04-15 Published:2013-04-16

摘要:

通过对风干牦牛肉加工过程不同阶段样品进行品质及微生物指标检测,研究了其品质形成与微生物变化规律。结果表明:产品的外观特征变化明显,失重率为76%;加工过程中TBA值逐渐上升,最终产品为0.48 mg/kg;水分含量和水分活度逐渐下降,水分含量除第0 d与第5 d差异不显著(P>0.05)外,其后各阶段差异显著(P<0.05),风干第10 d到第15 d是风干牦牛肉加工的主要失水阶段,风干第20 d和第25 d水分活度差异显著(P<0.05);风干过程中pH变化范围较小;菌落总数在风干第5 d和第20 d变化显著(P<0.05),大肠菌群随着加工过程逐渐减少,未检出单增李斯特菌和金黄色葡萄球菌。风干过程中,水分活度的降低是菌落总数下降的主要原因,且较低的水分活度保证了产品的安全性,而失水速度是影响风干时间和产品酥松性的重要因素。

关键词: 风干牦牛肉;品质;微生物

Abstract:

By detecting the quality and microorganism indicator of airing yak beef samples in different stages, we studied the rule of quality forming and changes of microorganism. The results showed that the appearance characteristics of the product change significantly and the weight loss rate was 76%; TBA value increased gradually in the processing process, and the final product was 0.48 mg/kg; the water content and water activity decreased gradually. Except the beginning day to the 5th day, change of moisture content was not significant (P>0.05), changes in the rest stages were significant (P<0.05). The 10thd to the 15th d was the major dehydration stage; water activity changes during the 20th d and 25th d were significant (P<0.05). In the airing period, the pH increased in a smaller changing range; change in the total number of colonies on the 5th d and 20th d were significant (P<0.05). The coliform reduced gradually in the process and no Listeria monocytogenes and Staphylococcus aureus were detected. In the drying process, the reduction of water activity was the main reason for the decline of total colonies number, and the lower water activity ensured the safety of products. The dehydration speed was the most important factor affecting air-dry duration and product crisp.

Key words: airing yak beef, quality, microorganism

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