Research on changes of peroxide and acid value in cantonese-style preserved meat

The correlativity on the acid value(AV),peroxide value(POV) in Cantonese-style preserved meat and the influence of storing temperature on them,as well as the change of flavor in Cantonese curing meat were studied via mesuring its AV and POV at diffenent period and temperature with the method of titration and sensory evaluation at regular intervals.The results showed that room temperature at 20℃ and cold storage temperature at 4℃,the AV and POV were increased during the storage in the greater rate,especially in higher storing temperature.In the product shelf life period,the AV increasing to the national standard is greater than the rate of the POV.When stored at room temperature,Peroxide value over the national standard were two times than the acid value.Although AV was over national standard,sensory quality did not changed.That shows that AV and POV of Cantonese-style preserved meat fat oxidation were not the same extent,The AV,therefore,could need to put in a separate discussion as a national standard of physical and chemical indicators.