真空包装酱卤猪蹄保藏中的质量变化  

Quality changes in preservation of sauce stewed pork leg by vacuum packing

作　　者：隋志方 

机构地区：[1]河南鹤壁市质监测试中心,河南鹤壁458030

出　　处：《肉类工业》2014年第7期30-34,共5页Meat Industry

摘　　要：以菌落总数、TVB-N值和pH值为主要指标,并结合感官评价,研究真空包装对酱卤猪蹄保鲜质量的影响。结果表明:真空包装具有明显的保鲜效果并能延长其货架期。在25℃常温和4℃冷藏条件下,使用真空包装酱卤猪蹄的保藏期分别为12d和30d,而非真空包装的仅能保藏4d和9d。The total colonies,TVB- N and pH value were taken as the key indicators,and combined with the sensory evaluation. The effect of vacuum packing on fresh quality of sauce stewed pork leg was studied. The result showed that vacuum packing had obvious preservation effect and could prolong its shelf life. Under the condition of 25℃ and 4℃,its storage period was 12 d and 30 d,respectively with vacuum packing. And without vacuum packing,its storage period was only 4d and 9d.

关 键 词：真空包装 酱卤猪蹄 菌落总数 TVB-N值 PH值 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]