猪肉原料对速冻调制食品中过氧化值影响的探讨

Study on effect of pork raw materials on peroxide value of quick-frozen prepared food

以速冻调制食品过氧化值为研究对象,通过添加不同氧化程度的原料猪肉加工的速冻调制食品,检测其在加工贮存过程中过氧化值的变化,探讨不同氧化程度的猪肉对速冻调制食品加工贮存过程中过氧化值的影响。结果表明:不同氧化程度的猪肉加工的速冻调制食品初始过氧化值显著不同;同时,不同的猪肉添加比例与产品过氧化值显著正相关。同一储存条件下,产品过氧化值随着储存时间的延长而发生改变。速冻调制食品的过氧化值变化很大程度上取决于原料肉的氧化程度,食品加工企业可以将畜禽肉的该项指标纳入验收范围,同时也建议食品安全国家标准考虑对非深加工原料的过氧化值作出限量规定。

Peroxide value of quick-frozen prepared food was taken asresearch object,and the quick-frozen prepared food was processed by adding pork raw materialswith different oxidation degree,and the change of peroxide value during processing and storage was detected,and the effect of pork with different oxidation degree on peroxide value of quick-frozen prepared food during processing and storage was discussed.The results showed thatthe initial peroxide value of quick-frozen prepared food which was processed by pork with different degree of oxidation was significant different.Meanwhile,the addition ratio of pork was positively correlated with the peroxide value.Under the same storage condition,the peroxide value of product was changed with the extend of the storage time.The change of peroxide value of quick-frozen prepared food largely depended on the oxidation degree of raw materials meat.Food processing enterprises couldbringthe index of livestock and poultry meat into the acceptance standard.Meanwhile,it was also suggested that the peroxide value of non-deep processing raw materials should be limited for the consideration of national food safety standards.