本文選題：熟肉制品 + 銷售環(huán)境��； 參考：《吉林農(nóng)業(yè)大學(xué)》2012年碩士論文

【摘要】：我國是肉類生產(chǎn)的大國,熟肉制品更是人們喜愛的食品,其特點是品種多樣、味道獨特、食用方便等。但熟肉制品在銷售過程中存在著貨架期短,銷售場地衛(wèi)生條件差、污染嚴重等問題,直接影響消費者的購買欲望和身體健康。 本試驗要確定適宜銷售熟肉制品的溫度和光照條件,不僅要延長熟肉制品的貨架期,同時還要保證產(chǎn)品的口感與營養(yǎng)價值,以滿足廣大消費者的各種需求,從而提高經(jīng)濟效益。 本試驗以在熟肉制品中有代表性的醬豬肘為主要的研究對象,對其銷售的溫度和光照條件加以選擇控制,主要內(nèi)容及結(jié)果有： (1)研究不同銷售溫度對熟肉制品微生物指標的影響。分別在不同溫度4℃、8℃、12℃、16℃、20℃、24℃、32℃條件下存放熟肉制品,觀察并記錄其細菌總數(shù)和大腸菌群的變化。得出結(jié)論：低溫銷售能有效抑制微生物的生長。 (2)研究不同銷售溫度對熟肉制品顏色的L*、a*、b*值的影響。分別在不同溫度4℃、8℃、12℃、16℃、20℃、24℃、32℃條件下存放熟肉制品,觀察并記錄其顏色L*、a*、b*值的變化。得出結(jié)論：低溫銷售是熟肉制品顏色變化緩慢。 (3)研究不同銷售溫度對熟肉制品的剪切力的影響。分別在不同溫度4℃、8℃、12℃、16℃、20℃、24℃、32℃條件下存放熟肉制品,觀察并記錄其剪切力的變化。得出結(jié)論：銷售環(huán)境的溫度為4℃時,熟肉制品剪切力是人們可以接受的。 (4)研究在室溫條件下光照對醬豬肘顏色變化的影響。分別在普通照明燈和節(jié)能燈的光照條件下儲藏熟肉制品,觀察其顏色的L*、a*、b*值的變化。得出結(jié)論：在節(jié)能燈下的熟肉制品顏色比普通照明燈下的顏色變化緩慢。再選用不同功率為5W、13W、20W的節(jié)能燈作為光源,觀察其顏色的L*、a*、b*值的變化,選出20W節(jié)能燈作為光源適宜熟肉制品的銷售。 從而確定4℃的環(huán)境溫度、20W節(jié)能燈的光照條件,最有利于熟肉制品的銷售,既保持產(chǎn)品的口感與營養(yǎng)價值,又有效的控制產(chǎn)品顏色的變化,增強消費者的購買欲望,提高經(jīng)濟效益。
[Abstract]:China is a large country of meat production, cooked meat products is a favorite food, its characteristics are variety, unique taste, convenient to eat, and so on. However, in the course of selling cooked meat products, there are some problems, such as short shelf life, poor sanitary conditions of sales sites, serious pollution and so on, which directly affect consumers' desire to buy and their health. In order to determine the suitable temperature and light conditions for the sale of cooked meat products, not only the shelf life of cooked meat products should be extended, but also the taste and nutritional value of the products should be guaranteed, so as to meet the needs of consumers and improve economic benefits. In this experiment, Pork Hock Seasoned with Soy Sauce, which is representative in cooked meat products, was used as the main research object, and the temperature and light conditions of its sale were selected and controlled. The main contents and results were as follows: 1) to study the effect of different selling temperature on microbial index of cooked meat products. Cooked meat products were stored at different temperatures (4 鈩，

本文編號：1921978