2种保藏条件下云南乳饼的理化和生化特性

摘要

为掌握云南乳饼的成熟特性和保质期，研究了2种保藏条件下云南乳饼的成熟特性（感官、理化和生化指标）。结果表明：在整个保藏期间，无包装乳饼的保质期为7d，其中第3天感官品质最好；真空包装的乳饼保质期为30d，其中7～15d感官品质最好；pH4．6的水溶性氮、12％三氯乙酸氮、5％磷钨酸氮和氨基酸态氮都呈逐渐增大的趋势；酸度值、羟基价和硫代巴比妥酸值都呈逐渐增大的趋势，过氧化值有先增大后减小的趋势。%In order to study the ripen properties and quality control of Yunnan cheese, the sensorial, physico- chemical and biochemical index in two storage conditions were studied. The results showed that the shelf life for non- packaged cheese was 7d, in which sensorial quality was the best at the 3rd day; the shelf life for vacuum -packaged was 30d, in which sensorial quality was the best during the 7th -15th day; WSN-N, TCA-N, PTA- N and AAN in- creased gradually; ADV, CBA and TBA increased, rising and decreasing of POV appeared alternately during the whole storage time.