商品发酵香肠(Sucuk和热处理Sucuk)的质量特性评价

Zeynep Feyza Yılmaz Oral, Selen Sallan
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引用次数: 0

摘要

本研究旨在评价不同厂家发酵香肠样品的pH值、水活度(aw)、亚硝酸盐残留量、乳酸菌、微球菌/葡萄球菌、肠杆菌科和酵母菌。共抽取10个不同批号、不同品牌的30个吸塑和30个热处理吸塑样品。根据分析结果,所有样品,除了一些热处理过的一个品牌的吸附剂样品,提供的pH值都在规定的允许范围内。对于sucuk,只有一个品牌的平均aw值低于0.90,而热处理sucuk的aw值在0.928 ~ 0.957之间。所有样品的亚硝酸盐残留量均小于15 mg/kg(范围为7.84-14.80 mg/kg)。酵母菌和肠杆菌科的数量通常低于2 log cfu/g。葡萄球菌和微球菌的数量显示广泛的变化在两个产品& lt; 2 - 5.96日志cfu / g sucuk & lt; 2 - 7.85日志为热处理sucuk cfu / g。在40%的热处理吸吮样品中,乳酸菌计数在2- 4.0 log cfu/g之间变化。在sucuk中,23.33%的样品中乳酸菌数量为6 log cfu/g, 50%的样品中乳酸菌数量为6- 8 log cfu/g。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk)
The study aimed to evaluate the pH, water activity (aw), residual nitrite, lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae and yeast-mould in fermented sausage samples from different firms. A total of 30 sucuk and 30 heat-treated sucuk samples were taken from 10 different brands with different batch numbers. According to analysis results, all samples, with the exception of some heat-treated sucuk samples from one brand, provided pH values that were within the permitted limit of regulation. For sucuk, mean aw value of only one brand was below 0.90, while aw values for heat-treated sucuk were in the range of 0.928 to 0.957. All samples had residual nitrite levels less than 15 mg/kg (in the range of 7.84-14.80 mg/kg). Yeast-mould and Enterobacteriaceae numbers were often below <2 log cfu/g. The number of Staphylococcus and Micrococcus showed a wide variation in both products which was <2 - 5.96 log cfu/g for sucuk and <2 - 7.85 log cfu/g for heat-treated sucuk. Lactic acid bacteria counts varied between 2-<4.0 log cfu/g in 40% of heat-treated sucuk samples. In sucuk, the number of lactic acid bacteria was <6 log cfu/g in 23.33% of the samples, and 6-<8 log cfu/g in 50% of the samples.
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