摘要
为研究高沟捆蹄的酸价(AV)和过氧化值(POV)二者之间的相互关系以及贮藏温度对二者的影响,分析高沟捆蹄的风味等感官变化情况,采用滴定法测定高沟捆蹄在贮存过程中、不同贮藏温度下的AV、POV值的变化水平,并进行感官评价;根据国标对被测食品的酸价安全期和氧化安全期进行分析比较。结果表明:在常温25℃/冷藏温度4℃的贮藏条件下,高沟捆蹄的AV、POV在常温贮藏的过程中升高速率比冷藏条件下的大,产品在保质期内的酸价升高超出国标的限定值的速率大于POV超标速率;针对捆蹄食用安全性,POV国标优于AV国标,并应尽量采用冷藏条件来保存捆蹄。
The correlativity on the acid value （AV）, peroxide value （POV） in Gaogou bundle trotters and the influence of storing temperature on them, as well as the change of flavor in Gaogou bundle trotters were studied via measuring its AV and POV at different storing time and temperature with the method of titration and sensory evaluation at regular intervals. AV and oxidative safe time based on the national standard were compared and analyzed. The results showed that room temperature at 25 ℃ or cold storage at 4 ℃ the AV and POV were increased during the storage in the greater rate, especially in higher storing temperature. In the product shelf life period, the AV increasing to the national standard is greater than the rate of the POV. For food security of Gaogou bundle trotters, the national standard of POV is better than the national standard of AV, and should maximize the use of refrigeration to store Gaogou bundle trotters.
出处
《食品科技》
CAS
北大核心
2012年第6期173-176,共4页
Food Science and Technology
基金
淮安市科技支撑项目(农业)(SN0974)
关键词
高沟捆蹄
酸价
过氧化值
安全期
Gaogou bundle trotters
acid value
peroxide value
safety time
