作　　者： ; ; ; ; (王玉芬）; (张春晖）;

机构地区： 郑州轻工业学院食品与生物工程学院

出　　处： 《食品研究与开发》 2007年第11期133-136,共4页

摘　　要： 将真空包装的低温灌肠置7℃条件下贮藏直至腐败胀袋,用美国Agilent GC 6890-MS 5973N型气相色谱-质谱联用仪分析胀袋气体成分,结果表明:胀袋气体的主要成分是CO2,以及一些易挥发的烷烃、酮和有机酸类物质。说明腐败微生物发酵产酸、产气是导致低温灌肠腐败变质的主要因素。 The low temperature-heated sausages with vacuum packaging was stored at 7 ℃ until they got spoiled and gassy pouch. The component of gas which produced in the gassy pouch sample was studied with GC-MS. The results showed that the gas component of gassy pouch sample were mainly of CO2, and a little of alkane, ke- tone, and organic acids. It indicated that spoiled microorganism survived after the low temperature-heated sausage sterilization fermented and produced acid and gas during storage. To identify and control those spoilage microorganisms was the key measure to guarantee the sausage products nutritious and safe.

关 键 词： 低温灌肠 真空包装 胀袋 气体成分

领　　域： [轻工技术与工程] [轻工技术与工程]