不同贮藏温度西式火腿切片品质变化规律研究  

Dynamic Characteristics of Sliced Cooked Ham under Different Storage Temperatures

作　　者：蒋丽施[1] 贺稚非[1] 李洪军[1] 袁先群[1] 姚艳玲[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：《食品科学》2012年第16期274-279,共6页Food Science

基　　金：国家公益性行业(农业)科研专项(200903012);三峡库区优质肉牛安全生产关键技术集成与示范项目(2011BAD36B01)

摘　　要：为研究市场上低温火腿切片的质量和安全性,对不同贮藏温度的真空包装火腿切片的品质变化进行动态跟踪,分析产品在0～4、7～11℃条件下,其感官品质、菌落总数、大肠菌群、色泽、pH值、水分含量、保水性和质构特性的动态变化。结果表明:两种产品品质变化的规律大致相同。0～4℃贮藏比7～11℃产品的菌落总数增长相对缓慢,pH值、水分含量,保水性和质构特性的变化更加稳定。低温更有利于保持产品品质的稳定性和安全性,延长肉品的货架期。In order to explore the quality and safety of sliced cooked ham, the dynamic characteristics of vacuum packaged sliced cooked ham under different storage temperatures were monitored. The dynamic changes of quality parameters such as sensory quality, colony number, coliform number, color, pH, water content and water retention as well as texture characteristics of sliced cooked ham stored at 0-4 ℃ and 7- 11 ℃ were analyzed. The results indicated that the quality change of sliced cooked ham during storage under two different temperature conditions revealed a similar trend. Slower colony growth and more stable water content, pH, water retention and textural properties of sliced cooked ham stored at 0-4 ℃ were observed when compared with sliced cooked ham stored at 7 - 11 ℃. Therefore, low temperature storage is beneficial for the stability and safety of sliced cooked ham products, thus prolonging the shelf life.

关 键 词：不同温度 火腿切片 贮藏 品质变化 

分 类 号：TS201.3[轻工技术与工程—食品科学]