传统腊肉的理化、微生物与风味特性

利用长春当地传统方法制作腊肉，并进行基本的理化指标测定和微生物指标分析。结果表明：腊肉pH 值为5.09±0.33，质构特性在肥瘦肉两侧存在一定差异；风味物质种类在腌制风干后明显增多；腊肉菌落总数为 2.86×107 CFU/g，通过高通量测序方法得出，随风干时间（0～4 周）的延长，腊肉中所含菌属种类有所变化，且 各菌属的含量也有所增减；Shannon指数和Chao 1指数测定结果表明，不同腌制风干时间腊肉的菌群物种丰富度和 群落多样性无显著差异。

Physicochemical,Microbial and Flavor Profiles of Traditional Chinese Cured Meat

In this paper, the physicochemical and microbial properties of Chinese cured meat made by the traditional method in Changchun, Northeast China’s Jilin province were evaluated. The results showed that the pH value of the cured meat was 5.09 ± 0.33 and the texture properties differed between the lean and fat parts. The number of flavor substances increased remarkably after curing. The bacterial count of the cured meat was 2.86 × 10^7 CFU/g. The bacterial community composition and quantity changed with curing time(from 0 to 4 weeks). Shannon index and Chao 1 index showed that there was no significant difference in bacterial species richness or community diversity of cured meat with different curing times.