Position: Home > Articles > Key Physico-chemical Parameters for the Quality of Fermented Pork Sausage
MEAT RESEARCH
2013,27
(11)
18-21
猪肉发酵香肠品质相关关键性理化特性
作 者：
何凡;王振宇;张德权;葛长荣;廖国周
单 位：
中国农业科学院农产品加工研究所;云南农业大学食品科技学院
关键词：
猪肉发酵香肠;水分活度;蛋白水解指数;硫代巴比妥酸反应产物
摘 要：
通过对自制猪肉发酵香肠进行不同温度贮藏试验测定其理化特性的变化,并对部分市售发酵香肠进行检测、验证、分析,初步建立反映猪肉发酵香肠质量特性的指标和限值范围。结果显示,评价干发酵香肠质量的理化指标主要是pH值、水分活度、蛋白水解指数和硫代巴比妥酸反应产物含量,其中pH值小于5.3,a w小于0.90,蛋白水解指数为15%~24%,硫代巴比妥酸反应产物含量小于4.62mg/kg。研究表明,pH值、水分活度、蛋白水解指数、硫代巴比妥酸反应产物含量是评价猪肉干发酵香肠品质的关键性指标,随贮藏温度的升高和时间的延长,关键性理化指标发生显著变化(4、25℃和37℃)。
译 名：
Key Physico-chemical Parameters for the Quality of Fermented Pork Sausage
作 者：
HE Fan;WANG Zhen-yu;ZHANG De-quan;GE Chang-rong;LIAO Guo-zhou;College of Food Science and Technology, Yunnan Agricultural University;Key Laboratory of Agro-Product Processing,Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology,Chinese Academy of Agricultural Sciences;
关键词：
fermented pork sausage;;water activity;;proteolysis index;;TBARS
摘 要：
Fermented pork sausage was made in our laboratory and stored at different temperatures to examine physicochemical changes during the storage period. By comparison with those observed for commercial samples, physicochemical parameters with a limit range were selected to reflect the quality characteristics of fermented pork sausage. The results showed that pH, a w, proteolysis index and thiobarbituric acid reactive substances(TBARS) were key physico-chemical parameters for the quality of dry fermented sausage, with optimal values being lower than 5.3, lower than 0.90, 15% to 24%, and lower than 4.62 mg/kg, respectively. These parameters changed significantly at all storage temperature tested(4, 25 ℃ and 37 ℃).
导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
