新型湘式腊肉在不同包装贮藏条件下理化指标的变化研究

Study on the changes of physicochemical indexes of new typeof Hunan bacon under different packaging and storage conditions

试验研究了新工艺条件下湘式腊肉在不同包装储存条件下理化指标(亚硝酸盐、过氧化值、TBARS)的变化。结果表明:湘式腊肉在储存过程中,亚硝酸盐含量呈下降趋势,从1.26mg/kg降至0.41mg/kg左右,而TBARS、过氧化值则呈上升趋势,在储存第110天分别达到2.52mg/kg和0.29g/100g;比较了不同包装(EVOH高阻隔真空包装和食品包装用多层共挤膜)和储存湿度(50%、70%、90%)对湘式腊肉理化指标的影响。同等条件下,50%湿度储存效果较好,EVOH高阻隔真空包装显著优于食品包装用多层共挤膜,为企业腊肉储存方式和加工工艺提供一些理论依据。

Under the new technological conditions,the changes of physicochemical indexes(nitrite,peroxide value,TBARS)of Hunan bacon under different packaging and storage conditionswere studied.The results showed that during the storage of Hunan bacon,the nitrite content decreased from 1.26 mg/kg to 0.41 mg/kg,while TBARS and peroxide value showed increased trend,and they reached 2.52 mg/kg and 0.29 g/100 g respectively when they were kept for 110 d.The effects of different packaging(EVOH high barrier vacuum packaging and multi-layer coextrusion film for food packaging)and storage humidity(50%,70%,90%)on the physicochemical indexes of Hunan bacon were compared.Under the same conditions,bacon had the best storage effect under 50%humidity,and EVOH high barrier vacuum packaging was superior to multi-layer coextrusion film for food packaging,and it provided some theoretical basis for the storage mode and processing technology of bacon in enterprises.