作　　者： ; ; ;

机构地区： 江苏农牧科技职业学院

出　　处： 《食品科学》 2014年第10期218-222,共5页

摘　　要： 为了有效延长汉堡的保质期,在加工过程中添加质量分数2%、3%、4%的丙酸钙,分别将汉堡置于常温(20±1)℃和低温(4±1)℃条件下贮藏,对贮藏期间的汉堡进行感官评价,并测定其酸度、比容、菌落总数、霉菌总数、大肠菌数及致病菌数。结果表明:常温和低温贮藏条件下,3%丙酸钙处理组保鲜效果最佳,能保持较好的感官品质,显著抑制贮藏期间酸度、比容上升,抑制霉菌和大肠菌数量增长,菌落总数显著降低;低温贮藏能有效延长汉堡的保质期,但贮藏后期感官品质下降较快,口感较差。 This study examined the effect of calcium propionate added to hamburger on prolonging its shelf life. After storage at room （20±1）℃ or low temperature （4±1）℃, hamburgers made with the addition of calcium propionate at mass ratios of 2%, 3% and 4% were evaluated for sensory quality, acidity, specific volume, total bacterial count, mold count, coliform count and pathogenic bacteria. The results showed that at both storage temperatures, addition of 3% calcium propionate was the most effective in hamburger preservation, which could better maintain the original sensory quality, significantly inhibit the increases in acidity and specific volume and the growth of molds and E. coli, and reduce total bacterial count. The shelf life of hamburger could be extended effectively at low temperature. However, the sensory quality rapidly became worse and poor taste appeared during the later storage period.

关 键 词： 丙酸钙 汉堡 保鲜

领　　域： [轻工技术与工程] [轻工技术与工程]