【作者】 冯彩平； 任发政； 陈尚武； 于艳琴； 高平；

【Author】 Feng Caiping~1 Ren Fazheng~2 Chen Shangwu~2 Yu Yanqin~1 Gao Ping~1 1 Dept.of life science,LuLiang High College,Shanxi LuLiang 033000 2 College of Food Science & Nutritional Engineering,China Agricultural University,Beijing 100083

【机构】 吕梁高等专科学校生命科学系； 中国农业大学食品科学与营养工程学院；

【摘要】 为了促进低盐腊肉脂肪快速氧化,加快成熟,对低盐腊肉进行紫外灯照射和 O3处理,研究活性氧对其风味、TBA 值及色泽的影响。试验结果表明,紫外灯照射最适处理时间为20+20min(中间间歇5min),O3处理最适时间为15min[O3发生量为1．5μmol/(L·min)]。处理后低盐腊肉的 TBA 值明显升高,并且改善了腊肉的色泽和风味。更多还原

【Abstract】 Abstract In order to hasten fat oxidation and meat maturation,The low-salt Chinese cured-meat was treated with ultraviolet light and O3,the effect of active oxygen on the flavor, TBA value and color of Chinese cured-meat was studied in this paper.Resalts showed that the optimum treatment time of ultraviolet light and O3 were 20+20min(with intermission for 5 min) and 15min [with generation of 1.5μmol/(L.min)]respectively,The TBA value were increased obviously,meanwhile,the color and flavor was improved.更多还原