Smirják M, Hrusovský J, Garcár J
Vojenský veterinárny doskol'ovací a výskumný ústav, Kosice.
Vet Med (Praha). 1988 Feb;33(2):109-18.
Ammonia content in relation with sensory changes was studied in four kinds of meat cans (Pork in Natural Juice, Beef with Bacon, Luncheon Meat, and Liver Pâté), stored for 36 months under constant conditions (average temperature 21 degrees C. average relative humidity 73%). Four groups of final products were prepared from each kind of these cans; the final products differed from one another in the ammonia contents, depending on the freshness of the food. After sterilization and cooling, i.e. after the termination of the technological process of production, the produced meat cans were subjected to sensory evaluation and their ammonia contents were determined. These values were used as initial data for the start of long-term storage. In the course of long-term storage the selected parameters were measured in regular intervals. It was concluded from the experimental results that the content of ammonia slightly increased with the time of storage of the tested kinds of meat cans without any significant influence on their sensory characteristics that would affect their use for human consumption.
研究了在恒定条件（平均温度21摄氏度，平均相对湿度73%）下储存36个月的四种肉类罐头（原汁猪肉罐头、培根牛肉罐头、午餐肉罐头和肝酱罐头）中氨含量与感官变化的关系。从每种罐头中制备了四组最终产品；这些最终产品的氨含量彼此不同，这取决于食品的新鲜度。在灭菌和冷却后，即生产工艺过程结束后，对生产的肉类罐头进行感官评价，并测定其氨含量。这些值用作长期储存开始的初始数据。在长期储存过程中，定期测量选定的参数。从实验结果得出结论，在所测试的肉类罐头储存过程中，氨含量略有增加，但对其感官特性没有任何显著影响，不会影响其供人类食用。
