真空包装烟熏火腿切片的腐败特征分析  

Analysis of the Spoilage Characteristics on Vacuum Packed Slice of Smoked Cooked Ham

作　　者：胡萍[1] 徐幸莲[2] 周光宏[2] 韩衍青[2] 谢伟[2] 

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

出　　处：《山地农业生物学报》2010年第4期339-343,共5页Journal of Mountain Agriculture and Biology

基　　金：国家科技支撑计划(2006BAD05A15)

摘　　要：对真空包装烟熏火腿切片的腐败特征进行鉴定,分析产品在4℃、20℃条件下贮藏,发生腐败后的感官、色差值变化及胀袋气体主要成分。结果显示:产品腐败特征主要为腥臭,有酸腐味,颜色淡泊无光泽,质地松散无弹性,出水,产黏和产气。腐败胀袋气体的主要成分是二氧化碳、乙醇等醇类化合物以及乙酸等挥发性有机酸。The spoilage characteristics of vacuum packed slice of smoked cooked ham was investigated in the present study. The sensory evaluation, color value changes and main components of swollen gas were tested when the products occurred spoilage during storage under 4℃and 20℃. The main spoilage characteristics of this product were identified as ： sour odour, discoloration, lackluster, relax texture, loosen elasticity, liquid generation, ropy slime formation and gas production. The main elements of spoilage gas include CO2, ethanol, acetic acid etc.

关 键 词：火腿切片 腐败特征 胀袋气体 

分 类 号：S551.7[农业科学—作物学]