摘要
通过不同复合包装材料NY/PE、PET/AL/NY/PE、PET/PE在广式腊肉中的应用,研究了对广式腊肉过氧化值和酸价的影响。结果表明,三种包装袋对抑制酸价升高的作用不大。在抑制广式腊肉的脂肪氧化方面,PET/AL/NY/PE效果最好,而PET/PE的效果最差。
Effect of compound packaging material on acid number and peroxide value of Cantonese cured meat during storage was studied in this research, Results show that three materials have little effect of inhibiting the raise of acid number. PET/AL/NY/PE bag inhibited peroxide value more than other two packages.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第6期176-177,共2页
Science and Technology of Food Industry
基金
2005年度粤港关键领域重点突破项目(2005A20303002)资助。
关键词
广式腊肉
包装材料
质量
Cantonese cured meat
packaging material
quality
