| 烟熏材料对湘西腊肉品质的影响 |
| |
| 引用本文： | 钟昳茹,陈新欣,周辉,娄爱华,罗凤莲,刘成国.烟熏材料对湘西腊肉品质的影响[J].现代食品科技,2016,32(5):241-252. |
| |
| 作者姓名： | 钟昳茹 陈新欣 周辉 娄爱华 罗凤莲 刘成国 |
| |
| 作者单位： | (1.湖南农业大学食品科技学院，湖南长沙410128),(1.湖南农业大学食品科技学院，湖南长沙410128),(1.湖南农业大学食品科技学院，湖南长沙410128)（2.食品科学与生物技术湖南省重点实验室，湖南长沙 410128),(1.湖南农业大学食品科技学院，湖南长沙410128)（2.食品科学与生物技术湖南省重点实验室，湖南长沙 410128),(1.湖南农业大学食品科技学院，湖南长沙410128)（2.食品科学与生物技术湖南省重点实验室，湖南长沙 410128),(1.湖南农业大学食品科技学院，湖南长沙410128) |
| |
| 基金项目： | 公益性行业（农业）科研专项（201303082） |
| |
| 摘 要： | 以湖南湘西腊肉为研究对象,比较了橘子树枝、锯末、米糠、木粒、杂木五种烟熏材料燃烧烟熏过程中湘西腊肉理化、微生物及挥发性成分的变化。结果表明:5种烟熏材料燃烧烟熏的湘西腊肉水分含量均随着烟熏时间的延长而呈下降趋势;食盐含量随着烟熏时间的延长而呈上升趋势;苯并芘含量均随着烟熏时间的延长逐渐增加,但均未超标。5种烟熏材料燃烧烟熏的湘西腊肉成品中,其优势菌均为葡萄球菌和微球菌。橘子树枝、锯末、米糠、木粒和杂木燃烧烟熏的腊肉成品中分别鉴定出挥发性成分40种、29种、39种、19种和35种。锯末燃烧烟熏的腊肉成品中葡萄球菌和微球菌、乳酸菌、酵母菌数量都是最高的,再加上其燃烧烟熏产生的苯并芘含量最低,所以锯末是一种较为理想的烟熏材料。
|
| 关 键 词： | 湘西腊肉 烟熏材料 理化 微生物 挥发性成分 |
| 收稿时间： | 2015/5/19 0:00:00 |
Effect of Smoking Materials on Quality of Xiang-xi Bacon |
| |
| ZHONG Yi-ru,CHEN Xin-xin,ZHOU Hui,LOU Ai-hu,LUO Feng-lian and LIU Cheng-guo.Effect of Smoking Materials on Quality of Xiang-xi Bacon[J].Modern Food Science & Technology,2016,32(5):241-252. |
| |
| Authors: | ZHONG Yi-ru CHEN Xin-xin ZHOU Hui LOU Ai-hu LUO Feng-lian and LIU Cheng-guo |
| |
| Affiliation: | (1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China),(1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China),(1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
(2. Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China),(1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
(2. Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China),(1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
(2. Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China) and (1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China) |
| |
| Abstract: | Changes in physicochemical indices, microbial populations, and volatile compounds in Xiang-xi traditional Chinese bacon, caused by five smoking materials (orange branches, sawdust, rice husk, wood grains, and miscellaneous wood), were compared, with Hunan Xiang-xi bacon as the study object. The results revealed that with extended smoking time, moisture content of Xiang-xi bacon samples, prepared with one of the five smoking materials, decreased; salt content increased; and benzopyrene content gradually increased. None of these concentrations exceeded the national standard values. The predominant microorganisms in all the smoked Xiang-xi bacon products (prepared with each of the five smoking materials) were Staphylococcus and Micrococcus. A total of 40, 29, 39, 19, and 35 volatile compounds were identified in the smoked bacon products prepared using orange branches, sawdust, rice husk, wood grains, and miscellaneous wood, respectively. The bacon product prepared using sawdust had the highest counts of Staphylococcus, Micrococcus, lactic acid bacteria, and yeast, and the lowest benzopyrene content. Thus, sawdust is an ideal smoking material. |
| |
| Keywords: | Xiang-xi bacon smoking material physicochemical microorganism volatile compound |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《现代食品科技》浏览原始摘要信息 |
|
点击此处可从《现代食品科技》下载全文 |
|
