摘要
文章主要研究广式腊味酸价、过氧化值、TBA值三者之间的相互关系和储藏温度对三者的影响,以及广式腊味的风味变化情况。研究结果表明,广式腊味酸价的变化规律与过氧化值、TBA值的变化规律的相关性不显著。保藏温度越高,广式腊味酸价、过氧化值和TBA值在储藏过程中升高速率越大。储藏时间是影响TBA值更为重要的因素。酸价超标的样品其感官品质也未发生不良变化。所以,酸价和过氧化值在评价广式腊味脂肪氧化程度上并不一致,都不能作为其合适的指标;TBA值是反映广式腊味脂肪氧化程度的最合适指标。
The correlativity on the acid value（AV）, peroxide value（POV） and TBA value（TBA） in cantonese curing meat and the influence of storing temperature over them, as well as the change of flavor in cantonese curing meat were studied in this paper. The results showed that there was no significant difference in the correlativity on AV, POV, and TBA. The higher storing temperature was, the higher AV, POV, TBA. The temperature was considered to be the most important influence factor to TBA. Although AV was over national standard, sensory quality did not changed. So AV and POV may not be used as the suitable indexs for reflecting fat oxidation in cantonese curing meat. And TBA was considered to be used as the most suitable index for reflecting fat oxidation in cantonese curing meat.
出处
《中国调味品》
CAS
北大核心
2009年第7期77-81,92,共6页
China Condiment
基金
广州市科技项目2007Z1-E6011
关键词
广式腊味
氧化
酸价
过氧化值
TBA值
cantonese curing meat
oxidation
acid value
peroxide value
TBA value
