鹅肉的理化和微生物分析

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引用次数: 3

摘要

温度在肉类的储存中起着至关重要的作用。低温有效地减缓了微生物的生长速度和导致肉类变质的酶活性。肉类的冷冻储存可以让消费者在储存期间选择肉类的食用日期,而不会失去其感官品质。本工作致力于研究冷冻和冷藏对食品质量和安全的影响。本研究旨在确定不同的冷冻保存温度和时间是否会影响生鹅肉的品质及其解冻后的加工特性。这一信息可能是对有关肉类储存的科学文献的宝贵贡献。重点是鹅肉和香肠。这些肉分别在-20°C和-70°C的温度下分别冷冻3个月和6个月。解冻后的肉经过理化和微生物分析,然后制成生香肠。冻肉香肠在实验2周和4周后的硫代巴比妥酸(TBA)值明显高于对照组。在所有的储存温度下,冷冻储存也减少了假单胞菌和肠杆菌科的生长。本研究结果可用于在肉类加工过程中保持产品的质量和味道。
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Physicochemical and microbiological analysis of goose meat
Temperature plays a crucial role in the storage of meat. Low temperature effectively slows down the growth rate of microorganisms and enzymatic activity that causes meat spoilage. Frozen storage of meat allows consumers to choose meat’s date of consumption during storage without losing its sensory quality. This work is committed to the effects of freezing and refrigeration on quality and safety of food. The study aims to determine whether different frozen storage temperatures and duration affect the quality of raw goose meat and its processing characteristics after thawing. This information could be a valuable contribution to the scientific literature concerning storage of meat. The focus was on goose meat and sausages. The meat was frozen in three independent runs for 3 and 6 months at -20°C and -70°C. The thawed meat was subjected to physicochemical and microbiological analyses and then turned into raw sausages. Frozen meat sausages showed significantly higher thiobarbituric acid (TBA) values after 2 and 4 weeks of the experiment, compared to the control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae for all storage temperatures. Findings of the present study could be used to preserve quality and taste of products during meat processing.  
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