作 者：
周彤;李家鹏;邹昊;潘晓倩;田寒友;李金春;陈文华
关键词：
色拉米;葡萄糖;pH值;水分活度;乳酸菌;大肠杆菌
摘 要：
为了提高发酵香肠生产的安全性,本实验针对不同的葡萄糖添加量对色拉米生产过程中pH值和水分活度两个重要栅栏因子以及乳酸菌数和大肠杆菌数的影响进行了研究。结果表明,随着葡萄糖添加量的增多,色拉米pH值下降越快,终点pH值越低;水分活度也随着葡萄糖添加量的增多下降越快;发酵期葡萄糖添加量越多,乳酸菌生长速度越快,进入干燥期后,葡萄糖添加量对色拉米中乳酸菌数的变化没有显著影响;葡萄糖添加量越高,未检出大肠杆菌时间越早。因此,在可接受的酸度和口感范围内,适当增加葡萄糖的添加量,可有效提高色拉米的食用安全性。
译 名：
Effect of Glucose Addition on Crucial Hurdle Factors for Salami Production
作 者：
ZHOU Tong;LI Jia-peng;ZOU Hao;PAN Xiao-qian;TIAN Han-you;LI Jin-chun;CHEN Wen-hua;China Meat Research Center;
关键词：
salami;;glucose;;pH value;;water activity;;lactic acid bacteria;;Escherichia coli
摘 要：
The effect of glucose addition on the key hurdle factors pH value and water activity for the production of salami as well as lactic acid bacteria counts and Escherichia coli counts was investigated. With an increase in the amount of glucose added, the pH value of salami decreased faster and reached a lower level at the end of fermentation. The water activity of salami also declined faster when glucose addition was increased; additionally, the growth of lactic acid bacteria was faster during the fermentation period but was not noticeably affected during the drying period. Escherichia coli counts were at undetectable levels earlier with higher amounts of glucose added. Therefore, the safety of salami can be effectively improved when glucose addition is increased appropriately within the acceptable range of acidity and taste.
