摘要
为了探索贮藏条件对新型泡凤爪品质的影响,以无双氧水无辐照新型泡椒凤爪为研究对象,通过建立以脂质氧化的酸价(acid value,AV)、过氧化值(perxide value,POV)、硫代巴比妥酸值(thiobarbituric acid reative substances assay,TBARs)、挥发性盐基氮(total volatile base nitrogen,TVB-N)4个重要指标的评价体系来探究不同贮藏温度及贮藏时间对脂质氧化的影响。研究结果表明,不同贮藏条件下AV、POV、TBARs、TVB-N变化差异显著(P<0.05),并均随时间的延长呈上升趋势,同时表明高温能够促进脂质氧化的进程,而低温能够抑制脂质氧化,但不能够阻止脂质氧化进程;其中贮藏温度是影响脂质氧化的关键因素,而贮藏时间为影响脂质氧化的次要因素;新型泡椒凤爪的货架期比传统工艺高3~6个月。泡椒凤爪在不同贮藏条件下脂质氧化的比较性研究为腌制品的贮藏理化指标提供了数据支撑,为如何更好地贮藏泡椒凤爪提供了应用基础。
In order to explore the effects of storage conditions on the quality of a new type of pickled chicken feet other than hydrogen peroxide and irradiation,the indicator evaluation system composed of lipid-oxidized acid value(AV),peroxide value(POV),thiobarbituric acid value(TBARs)and volatile base nitrogen(TVB-N)was established to explore the influence of different storage temperature and time on lipid oxidation.The results showed that the changes of AV,POV,TBARS and TVBN increased with the prolongation of storage time,which were significantly different under different storage conditions(P<0.05).In addition,high temperature could promote the process of lipid oxidation,while low temperature could inhibit but not totally prevent the process of lipid oxidation.It was also found that the storage temperature was the key factor affecting lipid oxidation,followed by storage time,and the shelf life of the novel pickled chicken feet was 3-6 months longer than those manufactured by traditional process.The comparative study on lipid oxidation of pickled chicken feet under different storage conditions provides data support for the physical and chemical indicators of the storage of pickled products,and also provides an application basis for the better storage of pickled chicken feet.
作者
彭荣
蔡琼
刘丹
唐春红
PENG Rong;CAI Qiong;LIU Dan;TANG Chunhong(School of environment and resources,Chongqing technology and business university,Chongqing 400060,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第22期208-212,共5页
Food and Fermentation Industries
基金
重庆市教委科研基金项目(KJZH14211)
关键词
新型泡椒凤爪
脂质氧化
理化指标
贮藏温度
贮藏时间
new pickled chicken feet
lipid oxidation
physical and chemical indicators
storage temperature
storage time
