食品工业科技2011，Vol.32Issue(6)：192-194,357,4.
切片火腿色泽稳定性的影响因素研究
Study on main influencing factors of discoloration of sliced ham
摘要
Abstract
Four factors affected color stability of sliced ham in processing and preservation were studied, including oxygen transmission rate of packaging material( OTR), mixed phosphate levels( Phos), cooking temperature(CT) and illumination intensity( Ⅲ).The results showed that the a * values were decreased significantly with the increase of OTR of packaging material,and color of sliced ham was stable relatively with the package film OTR for 0.5cm3/m2/24h/atm,both the addition of 3000mg/kg phosphate and cooking center temperature of 85℃ significantly affected the color stability. Illumination( ＜ 1200lx) did not significantly affect the a * value but the b * value.关键词
切片火腿/色泽/稳定性/影响因素Key words
sliced ham/ color/ stability/ influence factors分类
轻工纺织引用本文复制引用
孙卫青,周光宏,徐幸莲..切片火腿色泽稳定性的影响因素研究[J].食品工业科技,2011,32(6):192-194,357,4.基金项目
"十一五"国家科技支撑计划项目(2006BAD05A15) （2006BAD05A15）
湖北省教育厅项目(B200512004). （B200512004）
