短时贮藏对油炸挂糊肉片品质特性的影响

Effect of Short-term Storage on the Quality Characteristics of the Pasted and Fried Pork Slices

利用物性仪对油炸挂糊肉片在短时贮藏过程中的POV、TBA值进行实验。设定贮藏温度为0~40℃,时间为12h。结果显示:温度越高,时间越长,氧化越严重,温度0~10℃时氧化并不明显,20℃开始发生显著变化,20~40℃条件下贮藏7h以后油脂氧化下降明显。同时对油炸挂糊肉片的色度进行了测定,发现2h之前L*值受温度变化的影响较小;贮藏时间相同时,温度越高a*值下降越快。

Study on the POV and TBA values of BAF in short-term storage. Set the storage temperature of 0-40 ℃, the storage time of 12 h. The results show that the oxidation increases with temperature and time, the oxidation is not obvious at 0-10 ℃ and the obvious change begins at 20 ℃. The oil oxidation decreases obviously after being stored at 20-40 ℃ for 7 h. At the same time, the ehroma of the pasted and fried pork slices is measured,L^# value is found to be less affected by temperature changes before 2 h. When the storage time is the same, the higher the temperature is, the faster the a^# value decreases.