四川腊肉生产过程中理化、生化特性的研究

研究了四川腊肉生产过程中的理化、生化特性的变化情况。结果表明,腊肉的pH值在腌制的前期、烟熏的后期和成熟期间下降;总酸在腌制前期显著上升;在生产过程中腊肉的水分含量、水分活度和总糖含量逐渐下降,食盐含量逐渐升高;在生产过程中TBA值、过氧化值、酸价都呈逐渐上升趋势;成熟后产品的非蛋白氮和氨基酸态氮含量都比原料肉中的含量有显著增加,可溶性总氮含量与原料肉中的含量相比无显著变化,挥发性盐基氮在整个生产期间一直呈上升趋势。

Physicochemical and biochemical properties of Si-chuan bacon during its processing

Changes of physicochemical and biochemical properties of Sichuan bacon during its processing were studied in this paper.The result showed that pH of the bacon decreased at the beginning of curing processing,at the end of smoke-drying processing and in the middle of ripening processing respectively;however, the amount of acid increased markedly during the curing processing;the moisture content,Aw and sugar content decreased gently,while salt content,TBA,peroxide value and acid value increased gradually during the whole produce processing;both non-protein nitrogen and amino acidic nitrogen of the ripened products were higher than the fresh meat;the content of water-solubility nitrogen had no significant change,but the volatile nitrogen increased gradually during the processing.