光照对低温牦牛肉香肠保藏过程中品质的影响  

Effect of light illumination on quality of pasteurized yak sausage during storage

作　　者：水旭亭 唐善虎[1] 王柳[1] 李思宁[1] 卢付青 闫利国[1] 白菊红[1] 

机构地区：[1]西南民族大学生命科学与技术学院,四川成都610041

出　　处：《食品工业科技》2015年第19期322-327,共6页Science and Technology of Food Industry

基　　金：西南民族大学研究生创新型科研项目资助(CX2014SZ107);国家科技支撑计划(2015BAD29B02)

摘　　要：研究模拟低温牦牛肉香肠在保藏过程中不同光照时间对低温牦牛肉香肠挥发性盐基氮值、硫代巴比妥酸值、菌落总数、p H、蒸煮损失率、质构、色差的影响。结果表明:TVB-N、蒸煮损失率、色差b*值呈上升趋势,p H、咀嚼性、a*值呈下降趋势,且光照组相关指标变化显著高于无光照组(p<0.05)。两组之间TBARs、硬度、弹性差异不显著(p>0.05),但光照组相比无光照组数值变化稍大。光照处理使产品的品质劣变加快,不利于熟肉制品的保藏。因此,在生产中应采用避光方式保藏低温牦牛肉香肠,防止光照对低温牦牛肉香肠TVB-N、蒸煮损失率、p H、色差、咀嚼性等理化指标的影响。The objectives of this study was to evaluate the effects of light exposure on thiobarbituric acid reactive substances （ TBARs）, total volatile base nitrogen （ TVB- N）, the total number of colonies, pH values, cooking loss, texture,color difference of pasteurized yak sausage under simulating storage process.Sausages were treated with or without light exposure and quality indicators were investigated at different time.The results showed that TVB-N, cooking loss, b ＊ value of the two treatments tended to rise in the storage time,while pH value, chewiness, a＊ value decreased, and light exposed group changed significantly rapidly（ p 〈 0.05）than the group without light exposure. TBARs,hardness and springiness of the two groups showed no significant difference （p 〉 0.05）. In conclusion, pasteurized yak sausages should be stored in dark place in the process of storage to reduce the influence of light on its TVB- N, cooking loss, pH, color difference, chewiness, et al.

关 键 词：香肠 牦牛肉 光照 保藏 品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]