川味腊肉货架期中品质变化研究

Research on Quality Change of the Sichuan Bacon during Shelf Life

摘要: 为了解腊肉货架期中品质的变化以确保其安全性，本文选用产量较大的腊肉为原料，测定并比较了货架期中不同腊肉的感官评分、色泽、质构特性、pH值、水分含量、食盐含量以及微生物指标。结果显示：四种腊肉感官评分、色泽等都随贮藏销售时间的延长而下降，真空包装较散装晾挂的产品更利于保持产品色泽的稳定；pH值和水分含量整体呈下降趋势，而食盐含量逐渐上升；散装晾挂产品的菌落总数呈下降趋势，而真空包装产品略有升高，且在120~150天菌落总数增加明显；四种腊肉制品的大肠菌群值均未超出国家标准，致病菌未检出。产品在货架期总体安全，真空包装较散装晾挂更能保证产品口感和品质，有效延长货架期。

Abstract: In order to find out the quality changes of bacon during shelf life and ensure their safety, dynamic characteristics of larger-production bacon were investigated and compared by the sensory score, textural properties, pH value, moisture content, salt content and microbiological indicators during the shelf life. The results showed that, the sensory ratings and color indicators all declined with the change of storage and sales time, and the bacon with vacuum packaging were more conducive to maintain the stability of the color of the product than the bulk dry hang one; pH value and moisture content were of the overall downward trend, while the percentage content of the salt is increased gradually; the total number of colonies of bulk hung bacon showed a downward trend, however, vacuum-packed products increased slightly. In the same time, the total number of colonies increased obviously in the 120 days to 150 days. The coliform value of four bacon products did not exceed the national standards, and pathogenic bacteria were not detected. The four products in the shelf life were overall safety. Compared to bulk hung bacon, the vacuum packaging ones were better to ensure the taste and quality, and can extend the shelf life more effectively.