影响蒸煮腌肉制品色泽稳定性的因素及护色方法研究  

Study on factors affecting on cooking cured meat products color stability and color protection method

作　　者：孙卫青[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434023

出　　处：《肉类工业》2014年第3期39-43,共5页Meat Industry

基　　金：国家自然基金面上项目(31271903)

摘　　要：综述了目前国内外研究报道的一些影响蒸煮腌肉制品色泽稳定性的因素以及一些护色方法,产品贮藏期间的色素、脂肪和蛋白质氧化,微生物繁殖,以及光照、基质酶的变化,pH值、含氮化合物、加工条件的改变等对产品表观色泽的稳定性均有不同程度的影响。目前采取的护色方法主要是基于抗氧化原理,动物饲喂或加工中添加抗氧化剂,结合采用气调包装等。ome factors affecting color stability of cooking cured meat products and color protection method were reviewed in this article. During storage, the pigment, lipid, protein oxidation, microbial proliferation, light, enzyme, pH, nitrogen compounds and processing conditions chances had different effects on color stability of cooking cured meat products. In present, color protecting method was mainly base on antioxidant principles, such as animal feeding, adding antioxidant during production, combining with modified atmosphere packaging and so on

关 键 词：蒸煮腌肉制品 色泽 稳定性 影响因素 护色 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]