广式腊味贮存过程中酸价和过氧化值的变化  

Research on changes of peroxide and acid value in cantonese-style preserved meat

作　　者：白卫东[1] 蔡培钿[1] 赵文红[1] 钱敏[1] 陈琳琳[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品与机械》2010年第1期49-51,63,共4页Food and Machinery

基　　金：粤港科技招标重大项目(编号:2007Zl-E6011);广东省教育部产学研项目(编号:2009A020700002)

摘　　要：为研究广式腊味的酸价(AV)和过氧化值(POV)二者之间的相互关系及贮藏温度对二者的影响,分析广式腊味的风味等感官变化情况,采用滴定法测定广式腊味在不同时期、不同贮藏温度下的AV、POV值的变化水平,并进行感官评价。研究结果表明:在室温20℃,冷藏温度2℃的贮藏条件下,广式腊味的AV、POV在室温贮藏的过程中升高速率比冷藏条件下的大,产品在保质期内的酸价升高超出国标限定值的速率大于POV超标速率,尤其在室温贮藏的条件下,POV超标的时间比AV超标的时间多出了1倍左右,但AV超标的样品其感官品质并未发生不良变化。由此可见,AV和POV在评价广式腊味脂肪氧化程度上并不一致,AV有必要单独讨论其作为一个国标规定的理化指标的合理性。The correlativity on the acid value（AV）, peroxide value （POV） in Cantonesestyle preserved meat and the influence of sto ring temperature on them, as well as the change of flavor in Canton ese curing meat were studied via mesuring its AV and POV at diffe nent period and temperature with the method of titration and sensory evaluation at regular intervals. The results showed that room tern perature at 20℃ and cold storage temperature at 4℃, the AV and POV were increased during the storage in the greater rate ,especially in higher storing temperature. In the product shelf life period, the AV increasing to the national standard is greater than the rate of the POV. When stored at room temperature, Peroxide value over the national standard were two times than the acid value. Although AV was over national standard, sensory quality did not changed. That shows that AV and POV of Cantonese-style preserved meat fat oxi dation were not the same extent, The AV, therefore, could need to put in a separate discussion as a national standard of physical and chemical indicators.

关 键 词：广式腊味 氧化 酸价 过氧化值 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]