查詢結果分析
相關文獻
- Effects of Sodium Lactate and Storage Temperature on Growth and Survival of Staphylococcus aureus, Listeria monocytogenes and Salmonella in Chinese Sausages
- 乳酸鈉及加馬輻射線照射對室溫貯藏中式香腸出血性大腸桿菌及金黃色葡萄球菌生長及存活之影響
- 原料肉經浸漬液處理對低脂中式香腸理化及貯藏壽命的影響
- Proteolysis of Fermented Chinese-style Sausage Inoculated with Lactic Acid Bacteria during Drying and Ripening
- 乳酸菌於中式香腸應用性之探討
- 火腿及中式香腸膨包中異型發酵之乳酸菌屬的分離及鑑定
- 中式香腸之衛生品質
- 添加乳酸菌與乳蛋白質水解物對醱酵香腸品質之影響
- 包裝及貯藏溫度對絞碎豬肉中李斯特單胞菌及乳酸菌存活之影響
- 市售中式半調理食品之微生物調查
頁籤選單縮合
題名 | Effects of Sodium Lactate and Storage Temperature on Growth and Survival of Staphylococcus aureus, Listeria monocytogenes and Salmonella in Chinese Sausages=乳酸鈉及貯藏時間對中式香腸中金黃色葡萄球菌、李斯特單胞菌及沙門氏菌生長及存活之影響 |
---|---|
作 者 | 郭俊欽; | 書刊名 | 食品科學 |
卷期 | 21:3 1994.06[民83.06] |
頁次 | 頁182-196 |
分類號 | 463.7 |
關鍵詞 | 乳酸鈉; 乳酸菌; 金黃色葡萄球菌; 李斯特單胞菌; 沙門氏菌; 中式香腸; Sodium lactate; Lactic acid bacteria; Staphylococcus aureus; Listeria monocytogenes; Salmonella; Chinese sausages; |
語文 | 英文(English) |
中文摘要 | 中式香腸分別加入0, 3.5及7.0%乳酸鈉或305%乳酸鈉+0.1醋酸鈉,並接種金黃色葡萄球菌、李斯特單胞菌及沙門氏菌,於10℃及25℃下真空貯藏40天。由結果發現3.5或7.0%乳酸鈉在10℃及25℃下真空貯藏40天。由結果發現3.5或7.0乳酸鈉在10℃及25℃能有效抑制金黃葡萄球菌、乳酸菌、總生菌及沙門氏菌的生長。不過貯藏期間沙門氏菌在未添加乳酸鈉之香腸中也會逐漸減少。貯藏30天(10℃及25℃)乳酸鈉對金黃色葡萄球菌及乳酸菌之抑制效果隨其濃度的增加而增大。於25℃下3.5%乳酸鈉+0.1%醋酸鈉對金黃色葡萄球菌、乳酸菌及總生菌之抑制效果較在10℃顯著。於10℃及25℃貯藏,李斯特單胞菌在添加或不添加乳酸鈉之中式香腸中皆無法生長。添加3.5或7.0%乳酸鈉會稍降低中式香腸之水活性。 |
英文摘要 | Chinese sausages contained with 0, 3.5 and 7.0% sodium lactate or 3.5%sodium lactate +0.1% sodium acetate were inoculated with Staphylococcus aureus, Listeria moncytogenes and Salmonella spp. which were vacuum packaged and stored at 10℃ and 25℃ for 40 days. The growth of Staphylococcus aureus, lactic acid bacteria, total plate counts and Salmonella was effectively retarded by 3.5 or 7.0% sodium lactate in sausages stored both at 10℃ and 25℃. However, the counts of Salmonella in sausages without sodium lactate decreased gradually during storage. Inhibition of Staphylococcus aureus and lactic acid bacteria increased with increasing sodium lactate concentrations during 30 days of storage at 10℃ and 25℃. Inhibition of Staphylococus aureus, lactic acid bacteria and total plate counts by 3.5% sodium lactate +0.1% sodium acetate was more pronounced at 25℃ than that at 10℃. The growth of Listeria monocytogenes in Chinese sausages with or without sodium lactate was inhibited during storage at 10℃ and 25℃. Inhibition of Staphylococcus aureus, lactic acid bacteria and total plate counts by 3.5% sodium lactate +0.1% sodium acetate was more pronounced at 25℃ than that at 10℃. The growth of Listeria monocytogenes in Chinese sausages with or without sodium lactate was inhibited during storage at 10℃ and 25℃. Water activity of Chinese sausages slightly lowered by the addition of 3.5 or 7.0% sodium lactate. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。