真空包装盐水鹅贮藏期间绿变现象的原因探究  

Research of green discoloration of the vacuum-packed salt goose during storage

作　　者：杨凌寒[1] 庞之列[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品工业科技》2012年第14期104-106,共3页Science and Technology of Food Industry

基　　金：江苏省科技成果转化专项资金项目(BA2008088)

摘　　要：盐水鹅贮藏期间表面绿变是一种非正常颜色变化现象。研究分析盐水鹅皮中微生物以及水分、蛋白质、亚硝酸盐、铜、铁、脂肪氧化等指标,结果表明,绿变盐水鹅皮中并未发现微生物生长,其中铜含量(8.3402±2.0275)mg/kg、铁含量(36.9981±8.7342)mg/kg以及过氧化值(0.4722±0.054)g/100g显著高于正常样品,并且绿变现象与铜、铁含量以及过氧化值呈显著正相关。Green discoloration was considered as an abnormal color on the salted goose during storage. The indexes of microorganisms,water content,protein,nitrite,copper,iron and fat oxidation on the green discoloration goose were analyzed. The results showed that there was no microorganism,and copper（8.3402±2.0275 ） mg/kg, iron （ 36.9981± 8.7342 ） mg/kg and peroxide value （ 0.4722±0.054 ） g/100g of the green salted goose were significantly higher than the normal samples. The green discoloration was correlated with copper and iron content and fat oxidation.

关 键 词：绿变 脂肪氧化 铜 铁 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]