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Physical, Chemical and Microbial Property of Sichuan Bacon during Processing and Selection of Staphylococcus

Author: ChenMeiChun
Tutor: YangYong
School: Sichuan Agricultural University
Course: Agricultural Products Processing and Storage
Keywords: Fermented meat products Sichuan bacon Physical and chemical properties Microbial properties Staphylococcus
CLC: TS251.5
Type: Master's thesis
Year: 2008
Downloads: 362
Quote: 4
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Abstract


In recent decades, at home and abroad by the large number of studies on fermentation ham and fermented sausages fully demonstrates fermented meat flavor compounds formation is a very complex process, a variety of microorganisms under natural conditions combined effect of natural fermented meat flavor formation an important way. Different climatic conditions and processing methods will directly affect the fermented meat microecological structure, and changes in microbial populations and the relationship between, and because they are in various stages of processing and storage of protein, fat decomposition (hydrolysis) role differences that would ultimately affect the quality of products. Therefore, to carry out the types of micro-organisms in the traditional fermented meat products, quantity and change research is an objective need to improve the traditional fermented meat processing and control product quality. Sichuan bacon, Sichuan bacon processing and storage in the total number of bacteria, lactic acid bacteria, Micrococcus and Staphylococcus aureus, yeast, Enterobacter variation, and the processing and storage of pH, moisture content, The salt content, fat oxidation, protein decomposition process of change to do a more systematic study. The results show that in Sichuan bacon production process, the pH drop occurs mainly in the early stage of the pickled, smoked during late maturity; total acid in a significant increase in pre-marinated; moisture content and water activity decreased gradually; salt in bacon in the production process with the water loss and increased gradually; total sugar content in the the bacon production process decreases; TBA value, peroxide value, acid value were tested gradually rising trend. Residual nitrite in the finished product 9.15mg/kg. Mature non-protein nitrogen and amino acid nitrogen content increased significantly (p <0.05) than the content of the raw meat. Mature product of the free amino acid content than the free amino acid content in the raw meat has increased, Val and Ala highest content of free amino acids, two free amino acid content of about 51% of the total free amino acids. From Sichuan bacon, detected 27 volatile substances, volatile substances phenol. Bacon storage three months, bacon TBA value and acid value gradually increased, peroxide value was rising and falling alternately. The total nitrogen content of the bacon gradually increased, but the increase was not significant (p> 0.05), little overall change. Hydrolysis of proteins occurs mainly in the early stage of storage, a small degree of hydrolysis in the latter. Volatile basic nitrogen has been an upward trend during the entire storage, storage three months 40.69mg/100g. Just processed bacon and not form a clear wax aroma, flavor smoky flavor; bacon 15 days of storage, micro wax fragrance; stored for more than 60 days to 40 days storage this stage December fragrant than rich. Sichuan bacon dominant bacteria of lactic acid bacteria and Staphylococcus aureus, smoked microorganisms, especially significant growth of yeast. Total number of bacteria in the storage period, the bacon is always maintained at about 10 4 cfu / g; aureus is maintained at about 10 2 cfu / g; slight mold growth. Excellent staphylococci isolated from traditional Sichuan bacon and filter to a metabolic leucine production nitrate reductase S74. The strain was identified by morphological, physiological and biochemical xylose aureus.

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