摘要
选取1∶9、1∶3、2∶3三种不同的肥瘦比(肥肉∶瘦肉),制作成中式香肠,在常温下储存6周,每周定期测定香肠的POV(过氧化值)、AV(酸价)、硫代巴比妥酸值(TBA值)、pH值、亮度(L*)、红色度(a*)以及黄色度(b*),并由此来比较不同的肥瘦比对香肠油脂氧化的影响。结果显示,3组香肠均呈现不同程度的油脂氧化,并且肥瘦比为1∶3的香肠油脂氧化程度最大且速度最快;肥瘦比为2∶3的香肠油脂氧化程度最小。
Three different ratios （1：9, 1：3, 2： 3） of fat to muscle were used to make Chinese sausage, and then storing them at normal temperature for 6 weeks. The POV （ peroxide value）, AV （ acid value）, TBA value, moisture content, pH value, lightness （ L^＊ ）, red chromaticity （ a^＊ ） and yellow chromaticity （b^＊ ） of the sausage were determined every one week, then the effects of three different ratios of fat to muscle on lipid oxidation degree were studied. The result showed that three groups of sausages presented different oxidation degree, and the lipid oxidation degree of the sausage with ratio 1： 3 was the biggest and the oxidation rate was the highest ; the oxidation degree of the sausage with ratio 2：3 was the smallest.
出处
《江西农业学报》
CAS
2007年第10期98-101,共4页
Acta Agriculturae Jiangxi
基金
南京农业大学SRT项目
关键词
中式香肠
肥瘦比
油脂氧化
储存
Chinese -style sausage
Ratio of fat to muscle
Lipid oxidation
Storage
