新型工艺湘式腊肉在不同贮藏温度下品质变化研究

Study on quality variations of new type of Hunan bacon stored with new technology under different storage temperatures

中文关键词:  关键词: 湘式腊肉  贮藏温度  氧化指标  微生物  品质变化

英文关键词:KEY WORDS: Hunan bacon, storage, physical and chemical indexes, microorganisms, quality variation

中文摘要:

      摘 要：目的 为了探究新工艺条件下湘式腊肉在不同贮藏条件下的品质变化。方法 分析3个贮藏温度（5、25、35℃）下湘式腊肉感官品质、微生物、过氧化值和硫代巴比妥酸反应物（thiobarbituric acid reactive substances，TBARS）值的变化规律，并分析感官指标与其他指标之间的相关性。结果 不同贮藏温度下，湘式腊肉的感官品质随着贮藏时间的延长出现不同程度的降低，降低的速率为35＞25＞5℃。各个品质指标（菌落总数、霉菌、过氧化值及TBARS值）则不同程度的上升，且35℃实验组上升速率为最大，5℃实验组上升速率最慢。所有实验组湘式腊肉的感官评价指标与理化指标的Pearson相关系数都较好，大部分都在0.9以上。各个贮藏组的过氧化值、TBARS值与感官评分之间的Pearson相关性更好，且贮藏温度越低，相关性越好。结论 新工艺条件下大规模工业化生产的湘式腊肉其食用的安全性有保障，在低温或常温贮藏时，其品质较为稳定。

英文摘要:

      ABSTRACT: Objective The quality changes of new process Hunan bacon were investigated under different storage temperatures. Method The changes in sensory quality, microorganism growth, peroxide value (POV), and thiobarbituric acid reactive substances (TBARS) of hunan bacon were analyzed at different storage temperatures (5, 25, 35℃). Additionally, the correlation between sensory indicators and other parameters was examined. Result The results showed that the sensory quality of Hunan smoked bacon gradually deteriorated with the extension of storage time under varying storage temperatures, and the rate of decrease was 35>25>5℃. All indicators of quality (The total bacterial count, mycete, POV and TBARS values) increased gradually with the extension of storage time, with the 35℃ experimental group showing the highest rate of increase and the 5℃ experimental group demonstrating the slowest rate. The Pearson correlation coefficients between the sensory evaluation indicators andphysicochemical indicators of bacon at different storage temperatures were quite strong, with most coefficients exceeding 0.9. Furthermore, the Pearson correlation between peroxide value, TBARS value and sensory scores improved in each storage group, with a stronger correlation observed at lower storage temperatures. Conclusion The safety of Hunan bacon, produced on a large scale with new technological methods, is ensured. Its quality remains relatively stable when stored at low or room temperature.