贮藏方法对猪血肠品质的影响.pdfVIP

第2 期(总第402 期) 农产品加工 No.2 2016 年2 月 Fann Produc恒 Processing Feb 文章编号: 1671-9646 (2016) 02b-∞15-05 贮藏方法对猪血肠晶质的影晌 张盔，熊伟，唐混君，柳青，王卫 (成都大学四川省肉类加工重点实验室，四川成都 610106) 摘要:以气味、凝脏强度、质构及色泽为评价指标，对猪血肠在常温、冷藏和冻藏条件下的品质变化进行了比较， 分析不同贮藏方法对猪血肠品质的影响。结果发现，猪血肠常温贮藏 1 d 后异味明显， 4 d 后完全变质;冷藏 16 d 后 异味明显， 55 d 后变质;冻藏54 d 内无明显异味。猪血肠的凝胶强度受常温和冻藏条件影响小，冷藏有利于提高猪 血肠的凝胶强度。常温贮藏降低了猪血肠的回复性;冻藏严重降低了猪血肠的硬度、回复性及咀嚼性;冷藏提高了 猪血肠的硬度和咀嚼性，但降低了猪血肠的回复性。常温贮藏 2d 后猪血肠的矿值有显著提高 (P0.05) ; 冷藏 69 d 内猪血肠的矿值低于 12; 冻藏过程中猪血肠的a 值变化很小。 关键词:猪血肠;贮藏条件;品质 中圄分类号: TS205.7 文献标志码: A doi: 10.16693/j.cnki.1671-9创6(X).2016.02.032 Effect of Storage Methods on Quality of Pig Blood Sausage ZHANG Yin , XIONG Wei , TANG Yanjun , UU Qing , WANG Wei (Key Laboralory of Meal Processing of Sichuan , Chengdu UniversilY , Cheng巾， Sichuan 610 106 , China) Ahs田ct: To analyze effecl of slorage me由ods on quality of pig blood sausage , smell , gel Slrength , lexlure profile and color are taken as evaluation indexes , effecl of room lemperalure , chilled and frozen slorage me由ods on qualily of pig blood sausage are compared. It is found 由al the pig blood sausage had been smell after 1 day slorage , il is nol edible after 4 days , il smelly after 16 days under chilled slorage , il delerioral after 55 days slorage; there is no obvious smell under frozen slorage wilhin 54 days. The gel slrength of pig blood sausage is liltle affecled by room and freezing sωrages ， chilled storage improve gel strength of pig blood sausage. Room lemperalure slorage reduce resilence of the pig blood sausage; 金()z