摘要
通过对传统腊肉和新开发的低盐腊肉贮藏过程中的脂肪氧化指标(酸价、过氧化值和TBA值)、细菌总数、色泽以及剪切力的分析测定,研究其贮藏稳定性。结果表明,低盐腊肉在整个贮藏过程中理化及微生物指标较稳定,与传统腊肉相比降低了剪切力,且大大降低了细菌总数。
To study the preservation of low-salt and traditional Chinese cured-meat, we analyzed the AV, POV, TBA, the total bacterial count, colors and strength sheared. The results show that the physical, chemical and microbe indexes of low-salt Chinese cured-meat were steady. Compared with traditional one, the strength sheared of low-salt Chinese cured-meat was decreased, and the total bacterial count was decreased largely.
出处
《食品科技》
CAS
北大核心
2006年第5期42-44,共3页
Food Science and Technology
基金
"十五"国家科技重大专项(2001BA501A24)
关键词
低盐腊肉
传统腊肉
贮藏性能
low-salt Chinese cured-meat
traditional Chinese cured-meat
preservation
