摘要
以苏州地区家庭自制腊肉为原料,对其加工和贮藏过程中主要理化指标和黄曲霉毒素B1进行了测定。结果表明,腊肉生产和贮藏过程中,水分含量逐渐下降,而腊肉的挥发性盐基态氮含量、酸价、过氧化值、TBA值等均呈上升的趋势,90d时,黄曲霉毒素B1为0.031μg/kg。家庭自制腊肉加工贮藏60d后,存在一定安全隐患。
The quality of Suzhou traditional curing meat self-made by farmer was evaluated by analysis of relevant physico-chemical parameters. The results showed that total volatile basic nitrogen（TVBN） ,acid value（AV） ,peroxide value（PV） ,and TBA value increased while the moisture decreased in during prosessing and storage,meanwhile aflatoxin B1 was 0.031 μg/kg in 90 days. The conclusion indicated its edible safety was lower after 60 days.
出处
《食品科技》
CAS
北大核心
2011年第3期132-135,共4页
Food Science and Technology
