人造肥牛脂肪稳定性及贮藏性研究  

Study on the Stability and Storage Property of Artificial Beef Fat

作　　者：王浩田[1] 马俪珍[1] 孙贵宝[1] 杨程程[1] 张俊川[1] 

机构地区：[1]天津农学院食品科学系,天津300384

出　　处：《农产品加工（下）》2010年第4期10-12,共3页Farm Products Processing

基　　金：天津市科委星火计划项目(08ZHXHNC05900)

摘　　要：对人造肥牛脂肪的稳定性及贮藏性进行了研究。结果表明,肥牛脂肪在室温下6h内可以保持较高的乳化稳定性,在贮藏期内(温度为4℃,21d),乳化稳定性保持在80%以上。对肥牛脂肪酸价、过氧化值、细菌总数进行分析。结果表明,肥牛脂肪在冷藏过程中酸价、氧化稳定性、微生物稳定性均有所下降,但仍符合食用标准。The stability and storage property of artificial beef fat were studied in this paper. The results showed that the high emulsification stability of beef fat can be kept in 6 h at room temperature. And in the storage period （4 ℃,21 d）,the emulsion stability was maintained more than 80%. The analysis of acid value and peroxide value and total bacteria indicated that the acid value,oxidation stability and microbial stability of beef fat were decreased during the process of cold storage, and it still adapt to food standards.

关 键 词：人造肥牛脂肪 乳化稳定性 贮藏性 

分 类 号：TS202.3[轻工技术与工程—食品科学]