市售广式腊肉理化指标间的相关性分析  

Correlation analysis among physicochemical indexes in Cantonese cured meat on sale

作　　者：张雪娇[1,2] 唐道邦[2] 肖更生[2] 徐玉娟[2] 吴继军[2] 蒋爱民[1] 

机构地区：[1]华南农业大学食品学院,广东广州510640 [2]广东省农科院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广东广州510610

出　　处：《食品工业科技》2012年第7期82-85,共4页Science and Technology of Food Industry

基　　金：广东省科技项目(2008B080203006,2009B080509018);中山市科技计划项目(20092A124)

摘　　要：测定分析市售广式腊肉的酸价与pH、水分、食盐、总糖、总酸、过氧化值及TBA值等8种理化指标并分析其相关性。结果表明:食盐、总糖含量与酸价呈现正相关性,而与过氧化值没有相关性;总酸与TBA值呈显著相关性;POV值与TBA值呈显著正相关;食盐含量与水分含量、总糖含量也呈弱相关性。说明食盐和蔗糖添加量影响广式腊肉的酸价和过氧化值等理化指标。The acidity value（AV）and pH,moisture content,salinity,total sugar content,total acidity,peroxide value（POV）,TBA value of Cantonese cured meat were determined and their correlations were also analyzed.The results showed that salinity and total sugar content were positively correlated with AV,but they showed no correlation with moisture content.There were significantly positive correlation between total acidity and TBA,and between POV and TBA.There existed a weak correlation among of salinity,moisture content and total sugar content in Cantonese cured meat.It was found that the different added dosage of salt and sucrose had effect on the change of AV,POV and other physicochemical indexes of Cantonese cured meat.

关 键 词：广式腊肉 酸价 理化指标 相关性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]