清酱肉加工过程中理化特性的变化

Changes in Physico-chemical Properties of Pickled Sauced Meat during Processing

为清酱肉在市场上的产品质量、正常流通、延长货架期等实际问题的解决提供基础理论数据,该研究分析清酱肉在加工过程中的理化特性,分别测定各阶段的水分活度、水分含量、pH值、酸价、硫代巴比妥酸反应产物(thiobarbituric acid-reactive substances,TBARS)值、过氧化值(peroxide value,POV)、挥发性盐基氮(total volatile basic nitrogen,TVBN)和游离氨基酸等指标的变化情况。结果表明,清酱肉样品的最终水分含量和水分活度分别为27.19%和0.801,加工过程中最低pH值为5.6,TBARS值和过氧化值在加工过程中先上升然后略微下降,酸价和挥发性盐基氮呈逐渐上升的趋势。游离氨基酸在加工过程中有不同程度的变化,腌制后游离氨基酸提高的倍数最大,谷氨酸在最终样品中的含量最高。

This study analyzed the physico-chemical properties of pickled sauced meat at each stage during processing in order to provide useful data for solving problems concerning the product quality, normal distribution and extension of the shelf life of pickled sauced meat. The changes in moisture content, water activity （aw）, pH, acidity value, thiobarbituric acid reactive substances （TBARS） value, peroxide value, volatile basic nitrogen and free amino acids were measured during the processing of pickled sauced meat. The results showed that moisture content and aw in the final product were 27.19% and 0.801, respectively. The lowest pH was 5.6 during the manufacturing process. TBARS value and peroxide value at the earlier stage increased and then decreased slightly. Acid value and volatile basic nitrogen showed a gradual upward trend. The levels of free amino acids were changed differently at different stages with the maximal increase observed after the curing stage and glutamic acid being the most abundant in the final product.