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当前位置: 首页 > 文章 > 低钠盐火腿肠保质期预测及产品致病菌的聚合酶链式反应检测 食品科学 2012,33 (12) 276-280
Position: Home > Articles > Shelf-Life Prediction and Pathogenic Bacterial Detection of Low-Sodium Salt Pork Sausages by Polymerase Chain Reaction FOOD SCIENCE 2012,33 (12) 276-280

低钠盐火腿肠保质期预测及产品致病菌的聚合酶链式反应检测

作  者：
黄梅香;王海滨;李睿;王宏勋;从浩
单  位：
武汉工业学院食品科学与工程学院;武汉工业学院生物与制药工程学院
关键词：
火腿肠;低钠盐;谷氨酰胺转氨酶;加速破坏性试验模型;保质期;聚合酶链式反应
摘  要：
采用加速破坏性试验模型预测低钠盐火腿肠的保质期,并采用聚合酶链式反应对产品致病菌进行快速检测,同时对贮藏期间火腿肠的质构(嫩度)变化进行分析。结果表明:对照组(3%普通碘盐+0.3%磷酸盐)、2.5%市售低钠盐+0.35%TG组、2.0%市售低钠盐+0.3%磷酸盐组、3%多组分替代盐(NaCl 40%、KCl 35%、CaCl215%和甘氨酸10%)+0.35%TG组火腿肠在室温(25℃)和低温(4℃)条件下的保质期分别为17.5、17.6、16.9、15.7d和189、208、142、146d;产品在低温(4℃)条件下放置1个月后,各组均无致病菌检出;火腿肠在低温贮藏90d期间,其嫩度变化趋势是先增大后减小。综合比较而言,添加2.5%市售低钠盐+0.35%TG组火腿肠的贮藏稳定性最好。
译  名：
Shelf-Life Prediction and Pathogenic Bacterial Detection of Low-Sodium Salt Pork Sausages by Polymerase Chain Reaction
作  者：
HUANG Mei-xiang1,WANG Hai-bin1,LI Rui2,WANG Hong-xun1,CONG Hao1 (1.College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China; 2.College of Biological and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
关键词：
pork ham sausages;low-sodium salt;transglutaminase(TG);accelerated shelf-life test model;shelf-life;polymerase chain reaction(PCR)
摘  要：
The shelf-life of low-sodium pork sausages was predicted with accelerated shelf-life test model and pathogenic bacteria were detected by polymerase chain reaction(PCR) in this study.Meanwhile,the change trends of texture(tenderness) were also explored during storage.The results showed that the shelf-life of four kinds of pork sausages with the addition of 3% common iodine salt and 0.3% sodium tripolyphosphate(control group),the addition of 2.5% low-sodium salt and 0.35% TG,the addition of 2.0% low-sodium salt and 0.3% sodium tripolyphosphate,and the addition of 3% multi-component salt substitute(consisting of 40% NaCl,35% KCl,15% CaCl2,and 10% aminoacetic acid) and 0.35% TG were 17.5,17.6,16.9 days and 15.7 days at room temperature(25 ℃),and 189,208,142 days and 146 days at 4 ℃,respectively.No pathogenic bacteria were detected after 1 month of storage at 4 ℃.The tenderness of all groups exhibited an initial increase and final decrease during 90 days storage at 4 ℃.Moreover,pork sausages with the addition of 2.5% low-sodium salt and 0.35% TG had the best storage stability.

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