摘要
研究了经不同杀菌方式的粉蒸肉在不同温度下贮藏的过程中pH、挥发性盐基氮(TVB-N值)、硫代巴比妥酸(TBA)值随存放时间的变化规律及各指标的相关性,结果表明,粉蒸肉在贮藏过程中pH呈先下降后上升的趋势波动,TVB-N值呈先上升后下降的趋势波动。高温杀菌低温贮藏更能保持粉蒸肉的品质。各处理组中pH和贮藏时间都呈极显著的负相关,除经121.1℃杀菌4℃冷藏的样品3外,其它三种处理的挥发性盐基氮与贮藏时间达到极显著的正相关,TVB-N值与pH为负相关;而TBA值与其它各指标无显著的相关性。
The change rules of pH, volatile base nitrogen （ TVB- N value） ,thiobarbituric acid （TBA） value of steamed pork bacon with rice powder, which were treated with different methods of sterilization and stored at different temperatures,with the storage time and the correlation of each index were studied.The results showed that during the storage of steamed pork bacon with rice powder, pH was first decreased then increased in volatility, while TVB-N value was increased after the first decline in volatility.High-temperature sterilization and low temperature storage could more maintain the quality of steamed pork bacon with rice powder. In all treatments, pH was significant negatively correlated with storage time.In addition to the sample 3 which was sterilized at 121.1℃ and stored at 4℃, in the other three treatments the positive correlation of TVB- N value and storage time was significant,TVB-N value was negatively correlated with pH.There＇ s no significant correlation between TBA value and other indicators.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第9期115-117,共3页
Science and Technology of Food Industry
基金
湖北省农业创新岗位农产品加工项目
关键词
粉蒸肉
贮藏
相关性
steamed pork bacon with rice powder
storage
correlation
