猪肉发酵香肠品质相关关键性理化特性

通过对自制猪肉发酵香肠进行不同温度贮藏试验测定其理化特性的变化,并对部分市售发酵香肠进行检测、验证、分析,初步建立反映猪肉发酵香肠质量特性的指标和限值范围.结果显示,评价干发酵香肠质量的理化指标主要是pH值、水分活度、蛋白水解指数和硫代巴比妥酸反应产物含量,其中pH值小于5.3,aw小于0.90,蛋白水解指数为15％～24％,硫代巴比妥酸反应产物含量小于4.62mg/kg.研究表明,pH值、水分活度、蛋白水解指数、硫代巴比妥酸反应产物含量是评价猪肉干发酵香肠品质的关键性指标,随贮藏温度的升高和时间的延长,关键性理化指标发生显著变化(4、25℃和37℃).

Key Physico-chemical Parameters for the Quality of Fermented Pork Sausage

Fermented pork sausage was made in our laboratory and stored at different temperatures to examine physico- chemical changes during the storage period. By comparison with those observed for commercial samples, physico- chemical parameters with a limit range were selected to reflect the quality characteristics of fermented pork sausage. The results showed that pH, aw, proteolysis index and thiobarbituric acid reactive substances （TBARS） were key physico-chemical parameters for the quality of dry fermented sausage, with optimal values being lower than 5.3, lower than 0.90, 15% to 24%, and lower than 4.62 rng/kg, respectively. These parameters changed significantly at all storage temperature tested （4, 25 ℃ and 37 ℃）.