CAJ | 학술논문

烤肉制品在加工过程中由于氧、热、光催化剂、微生物等的影响，表面油脂氧化、酸败，导致肉制品质量下降。因此，烤肉中酸价、过氧化值的测定变得十分必要。在加工过程中，酸价及 POV 含量有明显的增加趋势，这与生产加工过程的规范性密切相关。
고육제품재가공과정중유우양、열、광최화제、미생물등적영향，표면유지양화、산패，도치육제품질량하강。인차，고육중산개、과양화치적측정변득십분필요。재가공과정중，산개급 POV 함량유명현적증가추세，저여생산가공과정적규범성밀절상관。
Due to the influence of oxygen, heat, light, catalysts, and other microorganisms during processing, lipid oxidation and rancidity of barbecue surface were generated. It resulted in meat quality reduction. Therefore, the determination of acid value, peroxide value of barbecue became necessary. During the process, the acid value and POV content had a significant increasing tendency, which was closely related to the normative of production process.