论文总字数：18695字

摘 要

本课题采用两因素完全随机设计，研究了热处理中心温度（65～68 ℃/30 min，72～75 ℃/30 min，80～82 ℃/30 min，90～92 ℃/30 min）和包装材料（透明真空包装袋，纯铝阴阳包装袋，铝箔隔绝型包装袋）对酱卤肉制品菌落总数、大肠菌群、剪切力、L、a、b、感官评价等指标的影响。研究结果表明：1)热处理中心温度越高，产品的出品率越低；中心温度72～82 ℃/30 min热处理的酱卤肉制品感官品质较好；72℃以上保持30min的热处理能够有效降低酱卤肉制品的菌落总数；在同等热处理条件下，铝箔包装的酱卤肉制品菌落总数显著低于透明真空包装和纯铝阴阳包装；90～92 ℃/30 min的热处理结合铝箔包装，经105℃/20min处理，产品存在过热效应。2) b值显著地受到热处理中心温度和包装材料的影响，与热处理中心温度和包装材料呈正相关关系；L值和a值，随热处理中心温度的增加呈下降趋势；包装材料对L和a值的影响差异显著，但与热处理中心温度相比效应明显较弱。3）热处理（中心温度72～82 ℃/30 min）结合铝箔包装的酱卤肉制品，产品的感官品质和微生物品质能够完美统一。

关键词：酱卤肉制品 热处理中心温度 包装材料 产品品质

Effects of packaging materials on qualities of cooked meat products

Abstract

Effects of the different heat-treatment center temperature of cooked meat products（65～68 ℃/30 min，72～75℃/30 min，80～82℃/30 min，90～92℃/30 min）and different packaging materials（transparent vacuum bags, pure aluminium yin-yang bags and aluminium foil packaging bags）on the total bacteria, coliform bacteria, tenderness, L, a, b and sensory qualities of cooked meat products were investigated in this study by the completed randomized design of two-factor. The results showed that yield of cooked meat products was lower with the increasing the heat-treatment center temperature, sensory qualities of cooked meat products were better by heating at 72～82℃/30 min than other treatments, the total bacteria of cooked meat products with aluminium foil packaging was lower than with the transparent vacuum bags or pure aluminium yin-yang bags under the same heat treatment procedure, the effect of overheating on the texture of cooked meat products when it was heated at 90～92℃/30 min and sterilizated at 105℃/20 min with aluminium foil packaging appeared. The b was significantly affected by the heat-treatment center temperatures and the packaging materials, and it was positively related to the heat-treatment center temperatures and the packaging materials (1.transparent vacuum bags, 2.pure aluminium yin-yang bags, 3.aluminium foil packaging bags ) of cooked meat products. The L and a were lower with the increase of heat-treatment center temperature. Although packaging material had a significant influence on the L and the a either, but its effect was obviously weaker compared with the heat-treatment center temperature. The sensory quality and microbial quality of cooked meat products can be find a better balance point when it was heated at 72～82℃ for 30 min and packed in the aluminum foil.

Key words: Cooked meat product; Heat-treatment center temperature; Packaging material; Product quality

目 录

摘要 I

Abstract II

第一章 文献综述 1

1.1 酱卤肉制品 1

1.1.1 酱卤肉制品概述 1

1.1.2 酱卤肉类制品产品特点 1

1.2 食品包装材料 1

1.2.1 食品包装材料概述 1

1.2.2 食品包装材料对食品品质的影响 1

1.3 酱卤肉制品常用的包装材料 2

1.3.1 透明可杀菌袋 2

1.3.2 高隔绝性PVDC复合膜（OPP/PVDC/CPP) 2

1.3.3 纯铝阴阳包装袋 2

1.3.4 铝箔隔绝型包装材料 2

1.4 酱卤肉制品的产品品质 2

1.4.1 感官品质 2

1.4.2 理化指标 3

1.4.3 微生物指标 3

1.5 本课题的研究目的和意义 4

第二章 实验材料与方法 5

2.1 实验材料 5

2.2 实验仪器 5

2.3 实验方法 6

2.3.1 酱卤肉制品的制备及出品率的测定 6

2.3.2 产品编号 7

2.3.3 出品率的测定 7

2.3.4 感官评价 7

2.3.5 嫩度的测量 8

2.3.6 L、a、b值的测量 8

2.3.7 菌落总数 9

2.3.8 大肠菌群 9

2.4 数据处理 10

第三章 结果与分析 12

3.1 不同热处理中心温度对酱卤肉制品出品率的影响 12

3.2 热处理中心温度和包装材料的两因素完全随机设计 12

3.3 热处理中心温度和包装材料对酱卤肉制品微生物指标的影响 13

3.4 热处理中心温度和包装材料对酱卤肉制品嫩度的影响 14

3.5 热处理中心温度和包装材料对酱卤肉制品L、a、b的影响 15

3.6 热处理中心温度和包装材料对酱卤肉制品感官评价的影响 17

第四章 结论与展望 18

4.1 结论 18

4.2 展望 18

参考文献 19

致 谢 20

第一章 文献综述

1.1 酱卤肉制品

请支付后下载全文，论文总字数：18695字