不同贮藏温度对方腿类肉制品品质变化的影响

研究灌肠类低温肉制品货架期期间的品质变化规律，为制定相应生产操作规范提供基础数据。模拟超市环境温度在0～4℃和7～11℃条件，每隔10d对方腿类产品进行感官、理化、微生物等指标进行测定。结果显示：在0～4℃贮藏条件下，产品的细菌总数增长速度明显低于7～11℃，说明低温有利于抑制微生物的增长；大肠菌群均未检出，说明产品卫生状况良好；7～11℃产品的pH值、保水性、色泽的波动大于0～4℃的贮藏环境，说明较低贮藏温度更有利于保持产品质量稳定。

Effect of Storage Temperature on Quality of Luncheon Sausages

In order to explore the quality change of luncheon sausages during the shelf life period and provide a theoretical guidance for good manufacture practice,the sensory quality,physiochemical index and microbiological index of three different types of luncheon sausages stored at mimic supermarket storage temperature 0-4 ℃ or 7-11℃ were determined at intervals of 10 days.The results indicated that total bacterial count of luncheon sausages stored at 0-4℃ was obviously lower than that of luncheon sausages stored at 7-11 ℃,suggesting that the low temperature can inhibit the growth of bacteria.Meanwhile,E.coli was not detected during storage at 0-4 ℃.Moreover,the samples stored at 7-11 ℃ revealed a larger fluctuation in pH,water-holding capacity and color when compared to the samples stored at 0-4 ℃.Therefore,a low temperature environment is better for the maintenance and stability of sausage quality.