切片火腿色泽稳定性的影响因素研究

Study on main influencing factors of discoloration of sliced ham

以牛肉切片火腿为材料,研究了包装材料的透氧率(OTR)、混合磷酸盐水平(Phos)、蒸煮温度(CT)和光照强度(Ill)对其色泽稳定性的影响。结果表明:包装材料的OTR是切片火腿表观色泽稳定性的主要影响因素,随着OTR的增加,切片火腿红色度a*显著下降。包装膜OTR为0.5cm3/m2/24h/atm时,切片火腿的表观色泽相对比较稳定。肉品加工中添加3000mg/kg的Phos,会显著影响切片火腿的色泽稳定性。切片火腿加工的CT直接影响其初始红度值,中心温度85℃会促使色素降解,从而显著降低a*值。1200lx范围内,不同光照强度对红度a*的变化影响不显著,而显著影响黄色度b*。

Four factors affected color stability of sliced ham in processing and preservation were studied,including oxygen transmission rate of packaging material（OTR）,mixed phosphate levels（Phos）,cooking temperature（CT）and illumination intensity（Ill）.The results showed that the a＊ values were decreased significantly with the increase of OTR of packaging material,and color of sliced ham was stable relatively with the package film OTR for 0.5cm3/m2/24h/atm,both the addition of 3000mg/kg phosphate and cooking center temperature of 85℃ significantly affected the color stability.Illumination（1200lx）did not significantly affect the a＊ value but the b＊ value.