关于未煮熟的鲱鱼罐头午餐肉微生物腐败的说明。
A note on the microbial spoilage of undercooked chub-packed luncheon meat.
作者信息
Bell R G, De Lacy K M
出版信息
J Appl Bacteriol. 1983 Feb;54(1):131-4. doi: 10.1111/j.1365-2672.1983.tb01310.x.
Contrary to expectations slight undercooking 968.5 degrees C instead of 70 degrees C for 90 min) dramatically increased the shelf-life of chub-packed luncheon meat stored at 25 degrees C. The pH of undercooked chubs fell rapidly to below 5.0 as a result of the growth of enterococci. The accumulated acid prevented the growth of Bacillus spores and gave the luncheon meat a not unpleasant tangy flavour. Degradative changes associated with the spoilage of commercially cooked chub-packed luncheon meat did not occur, even after 42 d storage. Apparently, post-cooking fermentation by enterococci can effectively convert a perishable product into a 'shelf stable' one by lowering the pH below 5.0.
与预期相反，略微欠火烹饪（968.5摄氏度而非70摄氏度，持续90分钟）显著延长了在25摄氏度下储存的桶装午餐肉的保质期。由于肠球菌的生长，欠火烹饪的桶装午餐肉的pH值迅速降至5.0以下。积累的酸阻止了芽孢杆菌孢子的生长，并赋予午餐肉一种并不难吃的刺鼻味道。即使在储存42天后，与商业烹饪的桶装午餐肉变质相关的降解变化也没有发生。显然，肠球菌在烹饪后进行的发酵可以通过将pH值降低到5.0以下，有效地将易腐产品转化为“货架稳定”产品。
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