无菌包装滩羊肉冷拼菜肴在冷藏过程中品质的变化  

Quality change of Tan sheep meat of aseptic packaging cold dishes at low temperature

作　　者：牛佳[1] 尤丽琴[1] 柏霜[1] 罗瑞明[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《食品工业科技》2017年第22期220-225,共6页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2015BAD29B05)

摘　　要：通过对冷藏过程中五种肉制品的色泽、质构以及风味的检测,评价无菌包装的肉制品品质的变化。每隔6 d对上述指标进行检测,结果表明:随着冷藏时间延长,白切羊肉、凉手抓羊肉、椒盐羊肝、酱羊肉和酱羊头肉的L*(亮度值)、剪切力、硬度、咀嚼性以及弹性均发生改变,在风味方面,这五种肉制品在贮藏终点时的挥发性风味物质总数有所减少,但主要风味物质和贮藏起点时差异不大,并且无腐败风味物质产生。综上所述,在0~5℃条件下,无菌包装的白切羊肉和凉手抓羊肉保鲜期在30 d内,椒盐羊肝在28 d内,酱羊肉和酱羊头肉在35 d内,品质指标变化幅度不大,适合消费者食用。In this article, the quality of meat products in aseptic packaging was evaluated by testing the color, texture and flavor of five kinds of meat products during the refrigeration process.The above indexes were tested every 6 days, and results showed that： with the extension of the cold time, the L^＊ （ Brightness value）, tenderness, hardness, chewiness and the elasticity of the boiled mutton lamb,cold hand-grabbed lamb, salt and pepper sheep liver, sauce lamb and sauce head lamb have changed.In terms of flavor, the total amount of volatile flavor substances in the five meat products at the end of storage was reduced, but the main flavor substances were not very different with storage starting points and were free of corrupt substances.To sum up,in the 0~5℃ conditions, aseptic packaging of boiled mutton lamb and cold hand-grabbed lamb preservation period within 30 days, salt and pepper sheep liver in 28 days, sauce lamb and sauce head lamb in 35 days ,which quality of the indicators varied little, suitable for consumers to eat.

关 键 词：滩羊肉 无菌包装 冷藏 品质 

分 类 号：TS206[轻工技术与工程—食品科学]