不同贮藏温度西式火腿切片品质变化规律研究

为研究市场上低温火腿切片的质量和安全性，对不同贮藏温度的真空包装火腿切片的品质变化进行动态跟踪，分析产品在0～4、7～11℃条件下，其感官品质、菌落总数、大肠菌群、色泽、pH值、水分含量、保水性和质构特性的动态变化。结果表明：两种产品品质变化的规律大致相同。0～4℃贮藏比7～11℃产品的菌落总数增长相对缓慢，pH值、水分含量，保水性和质构特性的变化更加稳定。低温更有利于保持产品品质的稳定性和安全性，延长肉品的货架期。

Dynamic Characteristics of Sliced Cooked Ham under Different Storage Temperatures

In order to explore the quality and safety of sliced cooked ham,the dynamic characteristics of vacuum packaged sliced cooked ham under different storage temperatures were monitored.The dynamic changes of quality parameters such as sensory quality,colony number,coliform number,color,pH,water content and water retention as well as texture characteristics of sliced cooked ham stored at 0-4 ℃ and 7-11 ℃ were analyzed.The results indicated that the quality change of sliced cooked ham during storage under two different temperature conditions revealed a similar trend.Slower colony growth and more stable water content,pH,water retention and textural properties of sliced cooked ham stored at 0-4 ℃ were observed when compared with sliced cooked ham stored at 7-11 ℃.Therefore,low temperature storage is beneficial for the stability and safety of sliced cooked ham products,thus prolonging the shelf life.