建昌板鸭发酵微生物环境的研究 Study on the Environment of Microorganism during the Fermentation of Jian Chang Dry-cured Duck.pdfVIP

-==26 建昌板鸭发酵微生物环境的研究 林巧 (西昌学院，四川西昌615013) 摘要：试验以建昌板鸭为研究对象，研究板鸭发酵的微生物环境(即对板鸭进行理化检验)。根据与板鸭微生物环 境有关影响因素及板鸭的卫生标准确定7个理化特性检验指标(水分活度、酸价、过氧化值、pH、氯化钠含量、亚硝酸 钠、游离氨基态氮)。通过检测得出结果：水分活度越来越低，过氧化值和酸价及氨基酸态氮越来越高。pH和合盐量先 降后升，而亚硝酸盐含量相反，先升后降。并根据检测结果对板鸭微生物环境进行分析。实验结果表明，板鸭内部的 微生物环境影响绝大多数微生物的生长。 关键词：建昌板鸭；微生物环境；理化特性 the on Environmentof theFermentationof Study Jian Duck Microorganismduring ChangDry--cured LINQiao 615013，Sichuan，China) (Xichangcollege，Xichang Abstract：TheJian Duckwasusedto theenvironmentof ChangDry—-cured study microorganisms during fermentationinthe offactssuchas experiment．Effects value，acid value， water-activity，pHvalue，peroxide freeamino was thefermentation．Theresultof showed nitrogen，salt，nitrites that inspectedduring inspection thevalueof were time．Acid amino were water-activityreducingby value，free value，peroxide nitrogengrowing and time．Salt werefirstincreasedandthendecreased．Nitriteswere onthe by pH opposite．Analysis fermentationwhichbased ontheresultof resultsshowedthatinner microorganisms inspection．The environment of duckaffectedthe of dry-cured majoritymicroorg