| 广式腊肠贮存过程中酸价影响因素研究 |
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| 引用本文： | 孙为正,崔春,赵谋明,吴燕涛,何婷. 广式腊肠贮存过程中酸价影响因素研究[J]. 食品科技, 2007, 0(12): 198-201 |
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| 作者姓名： | 孙为正 崔春 赵谋明 吴燕涛 何婷 |
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| 作者单位： | 华南理工大学轻工与食品学院,广州,510640 |
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| 基金项目： | 粤港关键领域重点突破项目;广东省部产学研结合专项资金项目;广东省食品工业公共实验室开放课题 |
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| 摘 要： | 研究包装方式、贮藏温度以及加工过程中瘦肉的绞碎程度、配方中糖用量及糖的种类、加工过程中肥丁热处理及产品热处理对广式腊肠在贮存过程中酸价的变化规律。研究结果表明,贮藏温度、加工过程中的瘦肉绞碎程度、热处理和糖用量对腊肠的酸价有较大影响,而包装方式和糖的种类对产品酸价的影响较小;引起广式腊肠贮存过程中酸价升高的因素主要是原料肉中的脂肪酶和磷脂酶,其中磷脂酶为主导因素。
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| 关 键 词： | 广式腊肠 酸价,影响因素 贮存过程 |
| 文章编号： | 1005-9989(2007)12-0198-04 |
| 修稿时间： | 2007-05-16 |
Study on influential factors of acid value in Chinese Cantonese sausage |
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| SUN Wei-zheng,CUI Chun,ZHAO Mou-ming,WU Yan-tao,HE Ting. Study on influential factors of acid value in Chinese Cantonese sausage[J]. Food Science and Technology, 2007, 0(12): 198-201 |
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| Authors: | SUN Wei-zheng CUI Chun ZHAO Mou-ming WU Yan-tao HE Ting |
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| Abstract: | The effect of packaging, storage temperature, grind degree of lean, heat treatment dosage of sugar and kind of sugar during processing, heat treatment on fatty cubes and the final products on trend of acid value during storage in Chinese Cantonese sausage was studied. The results showed that storage temperature, grind degree of lean, heat treatment, dosage of sugar during processing had effect on acid value in Chinese Cantonese sausage, packaging and kind of sugar had a less effect on acid value in Chinese Cantonese sausage. Influential factors of acid value increase during storage in Chinese Cantonese sausage are lipases and phospholipases, phospholipases is the critical factor. |
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| Keywords: | Chinese Cantonese sausage acid value influential factors storage |
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