四川地区香肠品质特性研究-《中国调味品》

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摘要:: 为了对四川地区的香肠品质特性进行研究，本实验以成都市为中心，分别在四川东、南、西、北四个方位采取同批次的自制香肠作为实验研究组，对研究组样品的理化及微生物指标进行了检测。结果发现，水分含量方面，四川地区的香肠水分含量处于19.21~33.41%之间；水分活度处于0.668~0.863之间，四川各地区香肠水分活度差异明显，四川东最高。理化特性方面，四川地区香肠pH值处于5.84~6.16范围之间； NaCl含量在0.7~1%范围之间，四川各地区香肠氯化物含量相当；亚硝酸盐含量在8.44~28.39mg/kg之间。脂质氧化方面，四川地区POV、酸价及TBA值分别在0.35~0.75 mg/kg 、0.36~4.4 mg/kg 及0.17~1.5mg/kg之间，其中四川东的香肠脂质氧化指标值最高。微生物特性方面，四川北地区香肠的乳酸菌、微球菌两种风味菌的数量最高。总体来看，四川北区域香肠品质特性最佳，四川西、南区域次之，四川东及成都市中心最差。

Abstract:: In order to study the quality characteristics of sausages in Sichuan, this experiment takes Chengdu as the center, and the same batch of homemade sausages in the east, south, west and north of Sichuan are used as experimental research groups, and the physical and chemical samples of the research group are Microbiological indicators were tested. The results showed that the moisture content of sausages in Sichuan was between 19.211 and 33.41%, and the water activity was between 0.668 and 0.863. The water activity of sausages in Sichuan was significantly different, and the highest in Sichuan. In terms of physical and chemical properties, the pH value of sausages in Sichuan ranged from 5.84 to 6.16; the content of NaCl was between 0.7 and 1%, and the chloride content of sausages in various regions of Sichuan was equivalent; the content of nitrite was between 8.44 and 28.39 mg/kg. . In terms of lipid oxidation, the POV, acid value and TBA value in Sichuan were between 0.35~0.75 mg/kg, 0.36~4.4 mg/kg and 0.17~1.5mg/kg, respectively. . In terms of microbial characteristics, the number of lactic acid bacteria and micrococcus in sausages in northern Sichuan is the highest. Overall, the quality of sausages in the northern Sichuan region is the best, followed by the western and southern regions of Sichuan, and the worst in the east of Sichuan and Chengdu.