摘要
探讨腌制条件对咸肉色泽的影响。通过对影响咸肉色泽的因素进行研究,以a*值、b*值、L*值为指标,初步得出影响产品复水率的各因子(食盐添加量、腌制温度和腌制时间)最佳取值范围。结论如下:食盐添加量为17%,腌制温度为16℃,腌制时间为25d。
The effects of curing effects of several main factors （salt ad explored, preliminarily obtained the o that the optimum condition was 17% conditions on the color of bacon were introduced in this paper. The dition, curing temperature and curing time） on rehydration rate were ptimum conditions based on a ＊ , b ＊ and L ＊. The results showed salt, curing at 16℃ for 25 days.
出处
《肉类工业》
2012年第8期27-30,共4页
Meat Industry
关键词
咸肉
腌制条件
色泽
bacon
curing conditions
color
