速冻水饺贮存过程中品质变化研究

Study on Quality Changes of Fast Frozen Dumplings in Storage

主要研究在贮存过程中,水饺品质的变化。本实验以肉和其它材料为原料,制成猪肉和鸡肉两种速冻水饺,分别研究两种速冻水饺在4℃和-18℃贮存下水饺馅品质的变化,测定的指标包括水分含量、TBA值、pH、过氧化值、脂肪含量、菌落总数和电子鼻分析。结果表明:随着时间的延长,水饺的水分含量都呈下降的趋势,脂肪含量都有不同程度的下降,TBA值都呈上升的趋势,pH呈先上升后下降的趋势,过氧化值呈上升的趋势,菌落总数呈上升趋势。电子鼻分析结果表明在两个温度下贮存的水饺风味是可以明显区分的。

To make pork and chicken quick-frozen dumplings by using meat and other material as raw material,studing the quality changes of two kinds of quick-frozen dumplings in 4 ℃ and-18 ℃ celsius storage.Through the analysis of moisture content,pH value,TBA value,peroxide value,fat content,the total number of colonies and electronic nose analysis,found that moisture content decreases with the preservative time,pH value first increase then decrease,peroxide value increases,fat content and the total number of colonies decreases.Electronic nose analysis results showed that in a two temperature storage of dumpling flavor can be distinguished.