真空包装烟熏火腿切片贮藏品质动态变化研究  

Study on dynamic characteristics of vacuum packed sliced smoking ham

作　　者：胡萍[1,2] 周光宏[2] 徐幸莲[2] 李虹敏[2] 谢伟[2] 徐舶[3] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [3]北华大学,吉林省吉林市132011

出　　处：《肉类工业》2010年第7期17-21,共5页Meat Industry

基　　金：国家科技支撑计划(2006BAD05A15)

摘　　要：对不同温度贮藏条件下真空包装烟熏火腿切片的品质变化进行动态跟踪,分析产品在4℃、10℃、20℃条件下贮藏,其感官、pH值、TVB-N值、TBARS值、蛋白、脂肪及水分含量的动态变化。结果表明:产品在贮藏过程中,pH值呈下降趋势,TVB-N值和蛋白含量呈上升趋势,脂肪、水分含量及TBARS值变化不明显。贮藏温度对产品质量和货架期影响显著,低温可以延长产品的货架期。根据感官品质判断产品的货架期,4～10℃贮藏货架期为21 d,20℃贮藏货架期为14d。In this research,the dynamic characteristics of vacuum packed sliced smoking ham under different temperatures were studied.The sensory evaluation,pH value,TVB-N value,TBARS value,Protein,fat and water content were tested when the products were stored under 4℃、10℃、20℃.The results revealed that： the pH value showed downtrend,TVB-N value、solubility protein showed uptrend,fat、water content and TBARS value had no significant change during the period of storage.The storage temperature had significant effect on the quality and shelf-life of the product,and the shelf-life would be prolonged under low temperature.According to the sensory evaluation,the shelf-life of the product was 21d when stored under 4～10℃,and the shelf-life was 14d when stored under 20℃.

关 键 词：火腿切片 贮藏 品质变化 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]