摘要
采用卤牛肉、烟熏肉为原料,模拟冬季、春季、夏季三个季节的运输温度(3、8、15℃)对产品进行两次运输,运输时间分别为3、6h,平均运输速度80km/h。通过运前运后贮藏样品并测定其水分含量、色泽、菌落总数等指标,得出运输前后原料肉制品品质变化大小以及运输过程对原料肉制品贮藏特性的影响。结果表明,两种产品在运输贮藏过程中质量均发生劣变,长时间、高温度运输对产品贮藏特性的下降影响显著,对于微生物、色泽运输温度影响较显著,对于水分、质构特性运输时间影响较显著。总体上运输过程会不同程度影响产品的贮藏特性,长时间高温度运输会使产品贮藏中货架期缩短。
Spiced beef and smoked meat were transported under three different temperature,which imitated the real temperature in winter/spring/summer transportation （3,8,15~C）. Shipping times were 3/6h and speed was 80km/h. This research detected the quality changes of spiced beef and smoked meat,the quality changes including moisture content ,color, bacterial count, hardness ,to get the relationship between transport parameters and the quality changes. Results showed： it was recommended that their quality were declining. Product quality declined fast under long time/high temperature transportation. Temperature had a great influence on the color and bacterial count of products. Shipping times had a great influence on the moisture content and hardness of products. In general, higher temperature/longer time transportation had a bad influence on the quality of products and shortened the shelf life of products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第10期326-331,共6页
Science and Technology of Food Industry
基金
国家公益性行业(农业)项目(200903012)
三峡库区优质肉牛安全生产关键技术集成与示范项目(2011BAD36B01)
关键词
运输
卤牛肉
烟熏肉
品质变化
贮藏特性
transportation spiced beef
smoked meat
quality changes storage characteristic
