作 者：
胡萍;徐幸莲;周光宏;韩衍青;谢伟;徐舶
摘 要：
为了解生物保护菌对低温下肉制品保质期的影响,选用1株清酒乳杆菌B-2(Lactobacillus sakei B-2)作为生物保护菌,接种(5.91±0.04)lg CFU/g到真空包装烟熏火腿切片,于4℃贮藏,对贮藏期间的产品进行感官评定,并对pH值、TVB-N值以及微生物的动态变化进行了分析。结果表明:真空包装烟熏火腿切片接种L.sakeiB-2(5.91±0.04)lg CFU/g,于4℃贮藏,货架期为35 d,对照样货架期为15 d;生物保护菌L.sakeiB-2在低温贮藏条件下,能有效延长真空包装烟熏火腿切片的保质期。
译 名：
Effect of Lactobacillus sakei B-2 on Quality Guarantee Period of Ham Slice with Vacuum Packing
作 者：
HU Ping1,2,XU Xing-lian2,ZHOU Guang-hong2,HAN Yan-qing2,XIE Wei2,XU Bo3(1.College of Life Sciences,Guizhou University,Guiyang,Guizhou 550025;2.Key Laboratory of Meat Processing and Quality Control,Ministry of Education,College of Food Science and Technology,Nanjing Agricultural University,Nanjing,Jiangsu 210095;3.Beihua University,Jilin,Jilin 132011,China)
关键词：
Lactobacillus sakei B-2;low temperature meat products;quality guarantee period;meat slice
摘 要：
Lactobacillus sakei with(5.91±0.04) lg CFU/g was inoculated in ham slices with vacuum packing at 4℃ to study the effect on quality guarantee period of meat products under the storage condition of low temperature by evaluating its sensory quality,determining its pH and TVB-N,and analyzing microbe dynamic variation.The results showed that the shelf period of ham slices inoculated with(5.91±0.04)lg CFU/g Lactobacillus sakei was up to 35 d,20 d longer than CK.Lactobacillus sakei B-2 can effectively prolong the quality guarantee period of smoked ham slices with vacuum packing under the storage condition of low temperature.
