不同脂肪含量对风干香肠干燥过程氧化的影响.doc

摘 要：本课题以风干香肠为研究对象，考察了当脂肪含量分别为20%、30%、35%、40%时，以20℃烘干5d，风干香肠水分含量、水分活度、色泽、MDA、pH值和酸价的变化。结果表明，脂肪含量越高，水分含量等因素在香肠干燥过程氧化受到的影响越大。       

　　　当香肠20%脂肪含量，烘干时间为72h时水分活度、酸价、pH、MDA、色泽这些因素达到最佳，此时水分活度为0.678，酸价为4.07mg/g ，pH为5.55，MDA为0.351mmol/gFW，色泽中的L*为38.84，a*为11.43,b*为12.55，水分含量为29.81%。

关键词 脂肪含量；风干香肠；温度；时间；氧化性

Abstract：The subject to air-dry sausage object of study, investigated when the fat content of 20%, 30%, 35%, 40%, 20°C drying 5d, air-dried sausage moisture content, water activity, color, MDA, PHvalue and acid value changes. The results showed that the higher the fat content, moisture content, and other factors affected by the oxidation of the sausage drying process bigger.

　　　When the the sausage fat content of 20%, drying time is 72h water activity, acid value, pH, MDA, color, these factors to achieve the best, the water activity of 0.678, an acid value of 4.07mg / g, pH to 5.55, MDA for of 0.351 mmol/gFW, the color of L * for 38.84, a * 11.43, B * 12.55, a moisture content of 29.81%.

Keywords Fat content  Dry sausage  Temperature  Time  Qxidizing