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投稿时间：2018-09-28
投稿时间：2018-09-28
中文摘要: 试验模拟快餐店生产模式，将肉饼煎制后采用65℃保温贮藏，跟踪检测其品质变化情况，探究保温贮藏对煎制肉饼品质的影响。试验将煎制好的猪肉饼于65℃条件下保温贮藏，考察保温第0、30、60、90、120、180分钟时肉饼的pH值、硫代巴比妥酸反应物（thiobarbituric acid resctive subastances，TBARS）、挥发性盐基总氮值（total volatile basic nitrogen，TVB-N）、过氧化值、感官评价等指标的变化，确定肉饼可接受的最长保鲜时间。试验结果表明：在保温贮藏过程中，煎制肉饼色pH值、TBARS值、TVB-N值、过氧化值、酸价等不断上升，L*、a*和感官评分不断下降。前90 min内，TVB-N值、TBARS值、酸价值、过氧化值、感官评价变化不显著（P＞0.05），90 min后与前期相比差异显著（P＜0.05）且感官评价为不可接受。因此，在65℃保温贮藏条件下，煎制肉饼的最长保鲜时间是90 min。
Abstract:The production mode of fast food restaurants was simulated in this experiment.The minced pork patty were stored at 65℃ for keep-warming after fried and their quality changes were tracked.After frying 0，30，60，90，120，180 min，the pH value，the thiobarbituric acid reactant （thiobarbituric acid resctive subastances，TBARS），the total nitrogen value of the volatile base（TVB-N），the peroxide value，and sensory evaluation were tested.The effect of keep-warming storage on the quality of fried patty was investigated and the longest shelf life was determined.The results showed that the pH value，TBARS，TVB-N，peroxide value，acid value and other indicators were rising，meanwhile，L*，a*and sensory scores were decreasing during the storage.The changes of TVB-N value，TBARS value，acid value，peroxide value and sensory evaluation were not significant in the first 90 min （P＞0.05）.But after 90 min，the difference was significant（P＜0.05）and the sensory evaluation was unacceptable.Therefore，the longest fresh-keeping time of the fried minced pork patty was 90 min at storage of 65℃.
keywords: fried minced pork patty keep-warming storage oil oxidation quality change longest preservation time
文章编号：201903015 中图分类号： 文献标志码：
基金项目:山西省重点研发计划项目（201703D221027-2、201703D221027-1）；山西省自然科学基金项目（201701D121104）
| Author Name | Affiliation |
| YAN Yu-wen，ZHU Ying-chun，LIU Long-gang | College of Food Science and Engineering,Shanxi Agriculture University,Jinzhong 030801,Shanxi,China |
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