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| The Effect of Hsian-tsao on Storage Characteristics of Pasteurized Beef Ham |
| CHEN Zhuocheng;GUO Shangguang;ZHOU Quan;JIANG Aimin;YOU Chuzhen;XIE Min;LI Junguang;YU Zhong;HUANG Zuokun |
| (1. College of Food Science,South China Agriculture of University,Guangzhou,Guangdong 510642,2. Yurun Food Industry Co. Ltd., Guangdong, Conghua 510940) |
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Abstract Abstract: In this paper, with marketed beef ham and not add Hsian-tsaoof pasteurizedbeef ham as the control,the total number of bacteria , corruption dominant bacteria—Lactobacillus, volatile basic nitrogen (TVB-N value), thiobarbituricproperly acid (TBA value), sensory changes of the pasteurized beef ham added the extraction of Hsian-tsaowere systematic studied during storage. The results showed that:the growth of total number of bacteria ,Lactobacillus, volatile basic nitrogen and thiobarbituricproperly acid had been inhibited byHsian-tsao. At 4 ℃ for 50 days ,Marketed beef ham and not add Hsian-tsaoof beef ham had slight rancidity ,but the beef ham added the extraction of Hsian-tsaohad not been bad taste for 57 day; The TVB-N values of Marketed beef ham and not add Hsian-tsaoof beef ham respectively were 21.0875 and 20.3973mg/100g at 43 day, while the TVB-N values of the beef ham added the extraction of Hsian-tsaoat was just 20.2225mg/100g at 57 days ;the time which was exceeding the national standard was extended by 14 days.
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2010, Vol. 24 
