脱脂肉骨粉在不同贮藏条件下的稳定性  

Stability and Quality of Defatted Meat and Bone Meal under Different Storage Conditions

作　　者：常明[1] 肖珺[1] 刘睿杰[1] 金青哲[1] 王兴国[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,食品安全与营养协同创新中心,江苏无锡214122

出　　处：《食品科学》2014年第6期189-193,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2010BAD01B07)

摘　　要：以脱脂肉骨粉为原料,研究其在不同条件下的贮藏性能。结果表明:在相对湿度54.4%、温度20℃条件下,脱脂肉骨粉在8个月贮藏期内未出现脂肪哈喇味和霉变现象,其酸价、硫代巴比妥酸反应物还原(thiobarbituric acid reactive substance,TBARS)值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值增加缓慢,说明其贮藏稳定性得到提高。在相对湿度43.2%、温度30℃条件下,脱脂肉骨粉的酸价、TBARS值、TVB-N值快速增长,在贮藏后期增长速率提高,组胺含量受温度影响不大。在相对湿度69.9%、温度20℃条件下,酸价、TBARS值、TVB-N值迅速增加,组胺含量反而有所降低,但第6个月发生霉变现象,说明脱脂肉骨粉在该条件下贮藏时不宜超过6个月。The stability and quality of defatted meat and bone meal （MBM） under different storage conditions were studied. The results showed that the acid value （AV）, thiobarbituric acid （TBA） value and total volatile bases nitrogen （TVB-N） value of defatted MBM exhibited slow growth under the conditions of 54.4% relative humidity （RH） and 20℃. After storage for 8 months, defatted MBM did not have a rancid or moldy odor, indicating that the storage stability of MBM was improved after being defatted. Except for histamine, the contents of all components tested were changed relatively fast at 43.2% RH and 30℃ and these changes were accelerated during prolonged storage. Storage temperature had no significant effect on histamine contents. At 69.9% RH and 20℃, histamine content decreased slightly whereas the contents of other components increased rapidly. However, defatted MBM smelled moldy after storage for 6 months. Thus, defatted MBM should not be stored for a period exceeding 6 months under this condition.

关 键 词：脱脂肉骨粉 贮藏 稳定性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]