传统发酵火腿的理化和贮藏特性分析  

Study on Physicochemical Indexes and Storage Properties of Traditional Fermented Ham

作　　者：缪婷[1] 吴双[1] 黄灏[2] 姚开[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]成都大学师范学院,四川成都610106

出　　处：《食品与发酵科技》2012年第4期52-54,74,共4页Food and Fermentation Science & Technology

摘　　要：分析了传统发酵火腿的某些理化及卫生指标,研究了贮藏温度和时间对其贮藏特性的影响。结果显示,发酵火腿具有盐分含量较高(9.62%)、含水量(43.45%)适中、pH较低(5.58)等特点。贮藏温度和时间对发酵火腿的品质具有较大的影响,其过氧化值、挥发性盐基氮(TVB-N)、菌落总数、感官性状随贮藏温度和时间的变化较为明显。In this study, some physicochemical and healthy indexes and storage properties of traditional fermented ham at different temperatures and times were analyzed. The results showed that the ham was high in salt （9.62%）, medium in water content （43.45%） and lower in pH （5.58）. Storage temperature and time had a significant effect on the quality of the ham. And its peroxide value, TVB-N content, total bacterial count and sensory properties were changed obviously with the storage temperature and time.

关 键 词：发酵火腿 理化指标 卫生指标 贮藏特性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]