四川腊肉在不同包装储存条件下理化指标的变化研究

Study on the change of physical and chemical indexes of Sichuan bacon under different packaging and storage conditions

研究了四川腊肉在不同包装储存条件下理化指标(水分、氯化钠、亚硝酸盐、过氧化值)的变化。结果表明:四川腊肉在储存过程中,水分含量、亚硝酸盐含量均呈下降趋势;而氯化钠含量、过氧化值则呈上升趋势;比较了不同包装和储存条件对四川腊肉理化指标的影响,为四川腊肉储存方式和加工工艺的改进提供了理论依据。

The changes of physical and chemical indexes (moisture, sodium chloride, nitrite and peroxide value) of Sichuan bacon under different packaging and storage conditions were studied. The results showed that the moisture content and nitrite content of Sichuan bacon showed a downward trend during storage, and the sodium chloride content and peroxide value showed an upward trend, and the effects of different packaging and storage conditions on the physical and chemical indexes of Sichuan bacon were compared. It provided a theoretical basis for the improvement of Sichuan bacon storage methods and processing technology.