低温杀菌后的五香羊肉在贮存过程中的微生物变化

2004,37(12):1995-1999ScientiaAgriculturaSinica2003-02-08(002128)030801243402531000838590/30min/230min63.993.9711.6980s100s120s(900W)3120sMicrobialChangesDuringtheStorageoftheLow-TemperatureSterilizedSpicedMuttonMALi-zhen1,SUNWei-qing2,DAIRui-tong3(1CollegeofFoodScienceandEngineering,ShanxiAgriculturalUniversity,Taigu030801;2CollegeofLifeScience,ChangjiangUniversity,Jingzhou434025;3CollegeofFoodScienceandNutritionalEngineering,ChinaAgriculturalUniversity,Beijing100083)Abstract:Themicrobialchangesofwaterbathandmicrowaveheatingpasteurizedspicedmuttonswerecomparedwiththatofautoclavedmuttoninpresentstudy.Theresultsshowedthatthemicrobesofwaterbathgroupwerenotchangedtoomuch.Theresultalsoshowedthatitismoreeffectivewhenthewatertemperaturerangeat85-90andholdingfor30min,thenimmediatelycooledtoroomtemperatureandsterilizedatthesameconditionagain.Afterstorageat0-4for6months,thelogarithmsnumberoftotalbacteriaaccounts,anaerobicbacteriaanaerobicbacteria,bacillusandpsychrophilewere3.99,3.97,1and1.69,respectively.Themicrobialinhibitoryeffectwasslightlylowerthanautoclavetreatmentgroupbutmuchbetterthanthemicrowavegroupandthecontrolgroup.Sowaterbathpasteurizationcanbeadoptedinpractice.Forthemicrowaveheatinggroups,120sshowedbettereffectthan80sor100s.Keywords:Spicedmutton;Pasteurization;Microwave;Microbe[1]9010min2512d81[2]199637[3,4][5]ml·m-2·h-1·atm-1PCAMSRVRBGATSAMSA200g5501150120136130313%108Table1SterilizingprocedureofspicedmuttonTreatmentmethodsTreatmentTemperatureminHoldingtimeSterilizingtimesCoolingmethod18085302Coolingrapidly14min28085302Coolingslowlyundertheroomtemperature38590302Coolingrapidly16min48590302Coolingslowlyundertheroomtemperature59095302Coolingrapidly20min69095302Coolingslowlyundertheroomtemperature7121Highpressure301880Microwave1.331985Microwave1.6711090Microwave2111Control13h%121997332%%%%%Table2Initialmicrobialnumber(CFU/g)andsterilizationrate(%)ofdifferenttreatmentsamplesGroup()Totalmicrobialcounts(Sterilizationrate)()Anaerobes(Sterilizationrate)EnterobacteriaBacillus()Psychrotrophile(Sterilizationrate)120(99.5%)10(99.41%)301010(91.45%)225(99.38%)10(99.41%)301010(91.45%)310(99.75%)10(99.41%)301010(91.45%)420(99.5%)10(99.41%)301010(91.45%)510(99.75%)10(99.41%)301010(91.45%)610(99.75%)10(99.41%)301010(91.45%)710(99.75%)10(99.41%)301010(91.45%)8125(96.88%)25(98.53%)301530(74.36%)940(99%)18(98.94%)301015(87.18%)102599.38%1399.24%301010(91.45%)1141031.710330301.17102Table3Packageswellingrateofdifferenttreatmentgroupsduringthermostatictest1234567891011(%)Swellingrate1050000060302030199837Fig.1ChangesoftotalmicrobialcountsduringrefrigeratedstorageFig.2ChangesofanaerobiccountsduringrefrigeratedstorageFig.3ChangesofpsyrophilecountduringrefrigeratedstorageP0.012TSA13%Fig.4ChangeoftotalmiroflormcountsduringsyntheticalprservationFig.5ChangeofanaerobicbacteriacountsduringsyntheticalpreservationFig.6Changeofcryophilbacteriaduringsyntheticalpressrvation121999Fig.7Changesoflacticacidbacteriacountsduringsyntheticalpreservation[6]References[1],,,..1997,(3):44-46,51.WangSL,PuY,GuoS,JuFT.Extendingtheshelflifeofalbumensausage.MeatResearch,1997,(3):44-46,51.(inChinese)[2]..,1998,30:33-36.HongBK,SunHC,ZhangZJ.Applicationofmicrowavetechnologyinthepreservationofsausage.JournalofHeilonhjiangCommercialCollege(NatureScience),1998,30:33-36.(inChinese)[3],..,1999,6(1):34-35.KongBH,MengXC,ZhengHY,LiuYB,GaoXW,GuoG.Applicationofmicrowaveandheattreatmentinthepreservationofsausage.ChineseAnimalProductsandFood,19996134-35.(inChinese)GoksoyEO,JamesC,CorryJEL.Theeffectofshort-timemicrowaveexposuresoninoculatedpathogensonchickenandtheshelf-lifeofuninoculatedchickenmeat.JournalofFoodEngineering,2000,45:153-160.[5]1999,(4):20-23YaoK,WuLR,TanM.Studiesonthethermaldeathpropertiesofmicrobialbymicrowaveheating.FoodScience,1999420-23.(inChinese)[6]KorkealaH,LindrothS,AhvenainenR,AlankoT.Interrelationshipbetweenmicrobialnumbersandotherparametersinthespoilageofvacuum-packedcookedringsausages.InternationalJournalofFoodMicrobiology,1987,5:311-321.