湘西腊肉品质评价指标间的相关性研究  

Studies on Correlation among Determinations of Quality Evaluation in Xiangxi Bacon

作　　者：郭昕[1] 张春江[1] 黄峰[1] 张泓[1] 黄艳杰[2] 许杨[2] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工重点实验室,北京100093 [2]南昌大学食品科学与技术国家重点实验室,中德联合研究院,南昌330047

出　　处：《食品工业》2015年第1期281-283,共3页The Food Industry

基　　金：江西省重大科技专项项目(2010AZX0100);农业部公益性行业(农业)科研专项(201303082-4);中国农业科学院基本科研业务费增量项目(2013ZL013)

摘　　要：对七种市售湘西腊肉的酸价、过氧化值、水分含量、脂肪含量、食盐含量、总糖、p H、蛋白质含量和水分活度九项品质评价指标间的相关关系进行了分析研究。研究结果表明,脂肪含量与酸价和水分含量呈显著正相关,而与过氧化值没有相关性;食盐含量与过氧化值呈正相关,与脂肪含量呈负相关;总糖与蛋白质含量呈显著正相关;水分活度与过氧化值呈正相关。结论进一步说明原料肉中脂肪含量、水分活度的控制及加工中食盐及总糖的添加影响湘西腊肉产品的理化指标及品质特性。The acidity value （AV）, peroxide value （POV）, moisture content, fat content, salinity content, total sugar content, pH value, protein content and water activity in kinds of traditional Xiangxi bacon were determined and their correlations were also analyzed. The results showed that fat content was positively correlated with AV and moisture content significantly, but it showed no correlation with POV. Salt content was positively correlated with POV and moisture content, which was negatively correlated with fat content. There were positive correlations between total sugar content and protein content and between water activity and POV. These correlations among physicochemical indexes showed that fat content, water activity and the different addition of salt and sugar had effect on physicochemical determinations and quality properties of traditional Xiangxi bacon.

关 键 词：湘西腊肉 理化指标 相关性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]