切块火腿综合抗氧化及包装方法  

Optimization of Combined Anti-oxidation Treatment and Vacuum Packaging for Diced Ham

作　　者：王佳媚[1] 章建浩[1] 雷艳雄[1] 江慧[1] 申雷[1] 刘昌华[1] 

机构地区：[1]南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,江苏南京210095

出　　处：《食品科学》2011年第12期309-313,共5页Food Science

基　　金：浙江省重大科技攻关项目(2006C12081)

摘　　要：对传统发酵成熟金华火腿切块,表面喷淋复合天然抗氧化剂、涂抹壳聚糖、并加入专用脱氧剂进行真空包装,分析测定在室温条件下从3月到9月储藏6个月时切块火腿的过氧化值(POV)、TBARs值和色差值,研究综合抗氧化包装处理对切块火腿品质的影响。结果表明:切块火腿经喷淋0.05%迷迭香+0.05%VE天然抗氧化剂、涂抹2.5%壳聚糖、加入含Fe量为2.0g脱氧剂真空包装的抗氧化包装处理,从春季到秋季室温贮藏6个月后,其肌肉的POV值和TBARs值分别为3.15meq/kg和0.27mg/kg,显著低于对照组(P<0.05),且在国家标准和国际认可的限量范围内(POV<19.7meq/kg,TBARs<1mg/kg),同时保持较好的感官颜色。Lipid peroxidation is an important factor that affects the quality and safety of traditional ham,and concerned by both companies and consumers.In this study,spraying dual antioxidants followed by chitosan coating and vacuum packaging in the presence of a special purpose deoxidant prepared by ourselves was used to treat diced traditional Jinhua ham before storage at normal temperature.The effects of deoxidant amount（calculated on the basis of the mass of Fe）,chitosan coating concentration and different dual antioxidant combinations（0.05% tea ployphenols ＋ 0.05% rosemary,1% grape seed extract ＋ 0.05% rosemary and 0.05% rosemary ＋ 0.05% vitamin E） on the peroxidation value（POV）,thiobarbituric acid reactive species（TBARs） value and color parameters（a＊ and b＊） of the muscle and fat parts of Jinhua ham were evaluated based on orthogonal array design.After 6 months（from spring through autumn） of storage,the muscle POV and TBARs value of the sample sprayed with 0.05% rosemary ＋ 0.05% vitamin E,coated with 2.5% chitosan and vacuum packaged at 2.0 g Fe deoxidation level were 3.15 meq/kg and 0.27 mg/kg,which revealed a significant decline（P〈 0.05） compared with the untreated control sample and were both within the national and internationally recognized limit ranges（POV 19.7 meq/kg,TBARs value 1 mg/kg）.Meanwhile,the sensory quality of Jinhua ham was better maintained even after such a long period of storage due to the treatments.

关 键 词：切块火腿 天然抗氧化剂 脱氧剂 脂肪氧化 颜色 

分 类 号：TS201.21[轻工技术与工程—食品科学]