发酵香肠在自然风干存贮过程中的理化指标变化

Physicochemical Properties Changes of Fermented Sausage during Natural Air Drying and Storage Process

以猪肉为原料,采用传统中式方法制作香肠,定期检测成品香肠中各项理化指标的变化情况。结果表明:随着时间的延长,水分含量、pH值、红值逐渐降低;脂肪含量逐渐升高,脂肪的氧化水解导致的酸价、POV值、TBA值也逐渐增大。检测指标的变化趋势表明:自然风干存贮不利于香肠品质的提升,应设法加以改进。

Take fresh pork as raw material, make sausage with traditional Chinese-style method and detect the changes of different physicochemical indexes of finished sausage at regular intervals. The results show that： with the time extends, the moisture content, pH value, red value reduce gradually and fat content increases gradually. In addition, the acid value, POV value and TBA value caused by oxidation hydrolysis of fat increase gradually. The variation trends of test indexes indicate that natural air drying and storage do not help to the quality advance of sausage and the improvement measures should he adopted.