Quality Changes of Prepared Braised Pork with Preserved Vegetable During Storage
In order to investigate the effects of different packaging methods and storage temperatures on the quality of prepared braised pork with preserved vegetable.The changes of pH,acid value(AV),peroxide value(POV),total volatile base-nitrogen(TVB-N),total bacterial count and sensory evaluation were studied with prepared braised pork with preserved vegetable as raw material during its storage at freezing,refrigeration,and room temperature by nylon and aluminum foil packaging.The results showed that the pH value of prepared braised pork with preserved vegetable decreased first and then increased with the prolongation of storage time.AV,TVB-N and total bacterial count increased(P＜0.05),and sensory evaluation showed a gradual downward trend(P＜0.05).Under the same storage temperature,the quality of nylon packaging products is better than that of aluminum foil packaging.After 8 days of storage at room temperature the TVB-N content of nylon packaged products is 16.20 mg/100 g,and the total bacterial count is 3.4×104 CFU/g,exceeding the safety limit and acceptable range.After the 12th day of refrigerated storage,the total bacterial count was 1.3×104 CFU/g,which exceeded the acceptable range.After 16 days of storage,all indicators of the frozen+nylon group products were optimal.In summary,the combination of frozen storage and nylon packaging can make the quality of the prepared braised pork with preserved vegetable more stable,providing a reference basis for quantitatively expressing changes in the quality of prepared braised with pork and extending their shelf life.
prepared dishespork with preserved vegetablequalitystoragetemperaturepackaging
万方数据
维普
