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当前位置: 首页 > 文章 > 传统腌腊肉制品酸价和过氧化值指标适用性 肉类研究 2014,28 (1) 27-31
Position: Home > Articles > Applicability of Acid Value and Peroxide Value to Measure the Quality of Traditional Chinese Cured Meat MEAT RESEARCH 2014,28 (1) 27-31

传统腌腊肉制品酸价和过氧化值指标适用性

作  者：
李贺楠;时宏霞;李莹莹;陈淑敏;王守伟
单  位：
国家肉类食品质量监督检验中心
关键词：
腌腊肉制品;酸价;过氧化值;感官
摘  要：
目的:为研究酸价和过氧化值指标对于腌腊肉制品的适用性,采集不同产地的腌腊肉制品进行保存实验。方法:采用滴定法测定不同时期内腌腊肉制品酸价和过氧化值的变化趋势,同时对样品进行感官评价。在此基础上分析酸价-过氧化值变化趋势与感官变化水平的相关性,以及不同产地和肥瘦比例对于酸价-过氧化值的影响。结果:腌腊肉制品感官变化水平呈逐渐下降趋势,酸价呈先上升后下降变化趋势,过氧化值总体呈逐渐上升趋势;贮存期后半阶段,腌腊肉制品酸价变化趋势与产品感官变化水平呈正相关性,而过氧化值变化趋势与感官变化水平的相关性则优于酸价;产地差异对酸价影响显著,而过氧化值变化规律较为一致;腊肠中瘦肉比例与酸价呈正比,肥肉比例与过氧化值呈正比,过氧化值更能代表脂肪氧化的程度。结论:用酸价指标来反映腌腊肉制品品质的变化有很大局限性,不能准确评价腌腊肉制品实际品质状况。
译  名：
Applicability of Acid Value and Peroxide Value to Measure the Quality of Traditional Chinese Cured Meat
作  者：
LI He-nan;SHI Hong-xia;LI Ying-ying;CHEN Shu-min;WANG Shou-wei;The National Quality Supervision and Test Centre for Meat Products;
关键词：
cured meat products;;acid value;;peroxide value;;sensory evaluation
摘  要：
Objective: The applicability of acid value(AV) and peroxide value(POV) to measure the quality of traditional Chinese cured meat was investigated by storage experiments on cured meat samples collected from different regions of China. Methods: The changing trends of both parameters were examined after different storage periods along with sensory evaluation. Based on these investigations, the correlations of AV and POV with sensory quality were analyzed as well as the effect of different locations and lean meat to fat ratios on AV and POV. Results: The sensory quality of cured meat gradually deteriorated; AV increased first and then decreased, and POV showed a gradual upward trend in general. During the later stage of storage, the changing trend of AV was positively correlated with that of sensory quality, and superior correlation with POV was observed. Different locations had a significant effect on AV, while the changing trend of POV was consistent among different locations. Lean meat percentage was positively proportional to AV, and the same relationship was found between fat percentage and POV, suggesting that POV is a better indicator of the extent of lipid oxidation. Conclusion: AV has a great limitation and is unable to accurately represent the actual quality of cured meat.

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