熏马肠储存过程中理化品质的变化研究

Study on Physicochemical Quality of Smoked Horse Intestines During Storage

本文选取伊犁熏马肠为材料,将其储藏于不同温度(-18℃、5℃、25℃),并设置不同储存时长对照(0 d、3 d、5 d、7 d、15 d及30 d),在不同储藏温度、不同储藏时间下对其外观、色泽、质地、香味和滋味5个因素进行感官评价,对脂肪含量、水分含量和pH值变化进行分析。结果显示30 d内,在25℃条件下储存的熏马肠的水分含量下降最为明显,从储存前的53.3%下降到30.0%,下降了28.3%。脂肪含量均呈下降趋势,但下降趋势不显著。pH值呈逐渐上升趋势。通过测试发现在-18℃以及5℃条件下适宜储存熏马肠,而在25℃(常温条件下)储存熏马肠不超过15 d,否则会引起熏马肠的腐败变质。

Yili smoked horse intestines were selected as materials, stored at different temperatures(-18 ℃, 5 ℃,25 ℃) and set up different storage time controls(0 d, 3 d, 5 d, 7 d, 15 d and 30 d). Under different storage temperatures and different storage times, five factors including appearance, color, texture, flavor and taste were evaluated, and the changes of fat content, moisture content and pH value were analyzed. The results showed that within 30 d,the moisture content of smoked horse intestines stored at 25 ℃ decreased most significantly, from 53.3% to 30.0%,a decrease of 28.3%. The fat content showed a decreasing trend, but the decreasing trend was not significant. pH value showed a gradual upward trend. It is found that the storage conditions of-18 ℃ and 5 ℃ are suitable, but the storage conditions of 25 ℃(normal temperature) are not more than 15 d, otherwise it will cause the corruption and deterioration of the sausage.