食品工业科技Issue(10)：184-186,189,4.
低温贮藏对川式腊肉中蛋白质降解的影响
Effect of different ways of low temperature storage on the protein degradation in Sichuan-style bacon
易倩 1刘建新 2俞彦波 1陈龙 2周才琼1
作者信息
- 1. 西南大学食品科学学院
- 2. 特色食品工程技术研究中心,重庆400716
- 折叠
摘要
Abstract
The cured-meat was divided into A group and B group （adding ascorbic acid） and packed by vacuum treatment separately. Then respectively were stored in the refrigeration storage （5℃） and in the frozen storage （-18℃）,then discussed the change of protein degradation and amino acid composition in different storage time. The result showed that the content of water and protein decline gradually during the storage time,adding ascorbic acid might delay protein degradation in the refrigeration temperature. The analysis about amino acid composition implied that the relative contents of essential amino acid in all groups were increasing in the storage time. In 120d in the refrigeration storage,the E/N ratio in both A and B groups increased from 0.65 to 0.75 and 0.73 in the end respectively,AAS raised from 13.06 to 44.57 and 51.23 separately while the E/ N ratio and AAS increased at the first and then declined in the end in the frozen storage,the E/N ratio came up from 0.65 to 0.71 and 0.90,AAS climbed from 13.06 to 31.16 and 31.86. During the whole refrigeration and frozen storage,the content of volatile nitrogen was uptrend,this meet the standard of SB/T 10294-1998 that middlings≤45mg/100g,but still in excess of national standard of segmentation of frozen pork and frozen beef （15mg/100g）. All of the results showed that to keep the Sichuan-bacon in a low temperature in a short time and add the ascorbic acid may change the composition of protein and amino acid in a good way and have no bad effects on quality of eating.关键词
腊肉/低温贮藏/营养评价Key words
bacon/storage in a low temperature/nutritional evaluation of protein分类
轻工纺织引用本文复制引用
易倩,刘建新,俞彦波,陈龙,周才琼..低温贮藏对川式腊肉中蛋白质降解的影响[J].食品工业科技,2011,(10):184-186,189,4.
