新疆烤肉加工过程中过氧化值及酸价测定  

Determination of peroxide value and acid value during processing of Xinjiang barbecue

作　　者：程伟[1] 杨清香[1] 张志强[1] 

机构地区：[1]新疆轻工职业技术学院,新疆乌鲁木齐830021

出　　处：《肉类工业》2015年第6期48-49,56,共3页Meat Industry

摘　　要：烤肉制品在加工过程中由于氧、热、光催化剂、微生物等的影响,表面油脂氧化、酸败,导致肉制品质量下降。因此,烤肉中酸价、过氧化值的测定变得十分必要。在加工过程中,酸价及POV含量有明显的增加趋势,这与生产加工过程的规范性密切相关。Due to the influence of oxygen, heat, light, catalysts, and other microorganisms during processing, lipid oxidation and rancidity of barbecue surface were generated. It resulted in meat quality reduction. Therefore, the determination of acid value, peroxide value of barbecue became necessary. During the process, the acid value and POV content had a significant increasing tendency, which was closely related to the normative of production process.

关 键 词：烤肉制品 POV 酸价 加工 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]