肉类研究
肉類研究
육류연구
MEAT RESEARCH
2014年
7期
30-34
,共5页
真空包装%酱卤猪蹄%菌落总数%TVB-N值%pH值
真空包裝%醬滷豬蹄%菌落總數%TVB-N值%pH值
진공포장%장서저제%균락총수%TVB-N치%pH치
vacuum packing%sauce stewed pork leg%bacterial colony sum%TVB - N value%pH value
以菌落总数、TVB-N值和pH值为主要指标，并结合感官评价，研究真空包装对酱卤猪蹄保鲜质量的影响。结果表明：真空包装具有明显的保鲜效果并能延长其货架期。在25℃常温和4℃冷藏条件下，使用真空包装酱卤猪蹄的保藏期分别为12d和30d，而非真空包装的仅能保藏4d和9d。
以菌落總數、TVB-N值和pH值為主要指標，併結閤感官評價，研究真空包裝對醬滷豬蹄保鮮質量的影響。結果錶明：真空包裝具有明顯的保鮮效果併能延長其貨架期。在25℃常溫和4℃冷藏條件下，使用真空包裝醬滷豬蹄的保藏期分彆為12d和30d，而非真空包裝的僅能保藏4d和9d。
이균락총수、TVB-N치화pH치위주요지표，병결합감관평개，연구진공포장대장서저제보선질량적영향。결과표명：진공포장구유명현적보선효과병능연장기화가기。재25℃상온화4℃랭장조건하，사용진공포장장서저제적보장기분별위12d화30d，이비진공포장적부능보장4d화9d。
The total colonies, TVB -N and pH value were taken as the key indicators, and com-bined with the sensory evaluation. The effect of vacuum packing on fresh quality of sauce stewed pork leg was studied. The result showed that vacuum packing had obvious preservation effect and could prolong its shelf life. Under the condition of 25℃ and 4℃, its storage period was 12d and 30d, respectively with vac-uum packing. And without vacuum packing, its storage period was only 4d and 9d.
