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当前位置: 首页 > 文章 > 广式腊肠干燥及贮藏过程中主要理化特性的变化 农业工程学报 2009 (1) 81-85
Position: Home > Articles > Physicochemical properties changes of Chinese Guangdong sausage during drying process and storage Transactions of the Chinese Society of Agricultural Engineering 2009 (1) 81-85

广式腊肠干燥及贮藏过程中主要理化特性的变化

作  者：
白福玉;郭善广;蒋爱民;Edward W.Mills;Catherine N.Cutter;何新良;王志江;何文新
单  位：
东进(惠东)农牧集团;Penn State University;华南农业大学食品学院
关键词：
广式腊肠;脂肪水解;脂肪氧化;酸价;过氧化值
摘  要：
为了准确把握和控制广式腊肠加工贮藏过程中脂肪氧化和水解反应引起的理化指标和风味等变化,本文系统研究了烘烤和传统日晒两种加工方式生产出的广式腊肠的酸价、过氧化值、含水率等理化指标的变化。结果表明:加工过程中烘烤肠含水量、酸价及过氧化值的变化速度较日晒肠大,而贮藏过程中,日晒腊肠的酸价及过氧化值的变化速度高于烘烤腊肠。真空包装对酸价无明显抑制,但对过氧化值有明显的抑制作用。贮藏温度与酸价和过氧化值呈正相关,但在100d的贮藏期内广式腊肠的过氧化值均未超过国家标准,而无论是日晒肠还是烘干肠的酸价,即使在10℃抽真空包装的理想贮藏条件下,在60d和80d时分别超过了国家标准。烘烤腊肠在30℃散装贮藏条件下保质期为20d,添加0.15%瓜尔豆胶及0.15%硬脂酰乳酸钠可使腊肠保质期延长到60d左右。
译  名：
Physicochemical properties changes of Chinese Guangdong sausage during drying process and storage
作  者：
Bai Fuyu1,Guo Shanguang 1,Jiang Aimin 1※,Edward W.Mills 2, Catherine N.Cutter2,Hexinliang 3,Wang Zhijiang 1,He Wenxin 1 (1.College of food science,South China Agricultural University,Guangzhou 510642,China; 2.Penn State University,Penn 16802,USA;3.Group of Dongjin Agriculture Herd,Huizhou 516300,China)
关键词：
Chinese Guangdong sausage,lipolysis,lipid oxidation,acid value,peroxide value
摘  要：
In order to grasp and control physicochemical properties and flavor changes of Chinese Guangdong sausage induced by lipolysis and lipids oxidation in process and storage,the physicochemical properties changes,including acid value,peroxide value and water content,of Chinese Guangdong sausages which were produced through roasting and solarizing processes were studied systematically.The results showed that the changes of acid value,peroxide value and water content in roasting process were faster than that of in solarizing process.However,during storage,the changes of acid value,peroxide value in roasted sausage were slower than that of in solarized sausage.Though vacuum storage did not inhibited acid value of sausage during storage,it inhibited effectively peroxide value increase.Higher storage temperature induced higher peroxide value,but peroxide value accorded with the national standard even after storing for 100 d.Acid values of the solarized and roasted sausage,which were even stored in vacuum at 10℃,overrun the government standard at 80 d and at 60 d,respectively.The roasted sausage could keep good quality for 20 days at 30℃ in bulk;the shelf time of the roasted sausage was prolonged to about 60 days under the same storage condition by adding guar gum(0.15%)or sodium stearyl lactate(0.15%).

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