低温酱牛肉贮藏期的品质变化规律  

Research of the quality changes of low-temperature sauce beef under storage period

作　　者：袁先群[1] 贺稚非[1] 李洪军[1] 姚艳玲[1] 李燕利[1] 蒋丽施[1] 付军杰[1] 全拓[1] 

机构地区：[1]西南大学食品科学学院,重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品工业科技》2012年第8期359-362,共4页Science and Technology of Food Industry

基　　金：国家公益性行业(农业)项目(200903012)-肉类生产与加工质量安全控制技术项目

摘　　要：以美好酱牛肉为原料,采用0～4℃、7～11℃二个温度贮藏样品,每10d对酱牛肉pH、肉色、保水性、水分含量、弹性和菌落总数、大肠菌群等指标进行测定。结果表明:感官品质处于下降趋势,且高温贮藏变化较大;pH变化不大,一直处于缓慢下降;水分含量上升,保水性下降;菌落总数处于上升趋势,但都未超过卫生标准。Using 0- 4℃, 7 - 11 ℃ storage samples, pH, color, retention, moisture content, flexibility, bacterial count, coliform number were studied every 10 days.The results showed sensory quality was declining,with greater changes in high temperature storage, pH was little changed, always slow declining, moisture content was increased, but retention value decreasing,and total number of colonies was on the rising,but it was not exceeded standards.

关 键 词：低温酱牛肉 贮藏温度 品质变化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]