摘要
研究不同保鲜处理传统油炸肉丸在冷藏和冻藏条件下的贮藏性。传统油炸肉丸采用真空包装、添加VE、脱氢醋酸以及防腐抗氧化联合处理。分别置于0℃-4℃和-18℃以下贮藏,研究其质构、细菌总数、酸价值的变化情况。结果表明：冷却（0℃-4℃）贮藏,肉丸可保质贮藏14 d,采用真空包装和脱氢醋酸防腐,可保质贮藏21 d和28 d,实验组间质构有显著性差异（p〈0.05）。冻结（-18℃以下）贮藏,可保质贮藏30 d以上,实验组间质构无显著性差异（p〉0.05）。
This paper studied the storage of the traditionally fried meatballs of different methods of preservation.Traditionally fried meatballs were respectively processed by vacuum packaging,vitamin E addition,dehydroacetic acid addition and preservative-antioxidation processing.The study on the change of the texture,total bacterial count and acid value was carried out respectively at 0 ℃-4 ℃ and-18 ℃.Showed that under cold storage（0 ℃-4 ℃）,fried meatballs could stored for 14 days with quality guaranteed;fried meatballs processed by vacuum packaging and dehydroacetic acid addition could stored respectively for 21 days and 28 days with quality guaranteed,but there were significant difference in texture between groups of different methods of preservation（p0.05）.Under frozen（-18 ℃） storage,meatballs could stored with 30 days or more with quality guaranteed,there were not significant difference in texture between groups of different methods of preservation（p0.05）.
出处
《食品研究与开发》
CAS
北大核心
2012年第10期191-195,共5页
Food Research and Development
关键词
油炸肉丸
贮藏
研究
fried meatballs
storage
study
作者简介
魏跃胜（1965-），男（汉），讲师，硕士，研究方向：食品营养与安全。
通信作者：李茂顺（1959-），男（汉），中国烹饪大师，从事食品烹饪教学。
