摘要
对不同温度和不同食盐腌制浓度下鹅肉的渗透规律进行了研究,采用数学拟合发现腌制温度和浓度对鹅肉中食盐渗透规律的影响符合指数增长的规律。高温和高浓度的盐溶液有利于食盐的渗透,随着温度的变化(4,16,25,35℃),食盐的渗透速率常数从2.3155,2.5318,3.3432h^(-1)增加到3.9714h^(-1);随着浓度的变化(3%,5%,7%,10%,12%),食盐的渗透速率常数从2.88,3.08,3.30h^(-1)增加到3.34h^(-1)。当鹅肉中的盐浓度和腌制液的盐浓度达到动态平衡时,食盐的渗透速率逐渐趋于稳定。
Research the p concentration. It is found the permeation rule of High temperature and along with the changs ermeation rule of goose under different temperatures and different that the effect of different temperatures and different salt concentratio salt n on goose conforms to the law of exponential growth by using mathematical fitting. high concentration of salt solution are advantageous to the permeation of salt, of temperature （4, 16, 25, from 2. 3155, 2. 5318, 3. 3432 h-1 to 3. 9714 h-2 5%, 7%, 10%, 12%）, the salt permeation rate 3.34 h-1. The salt permeation rate tends to be sta dynamic balance with that of the cured liquid. 35 ℃）, the salt permea along with the changs tion rate constants increase of salt concentration （3 %, constants increase from 2.88, 3.08, 3. 30 h-1 to ble when the salt concentration in goose reaches a
出处
《中国调味品》
CAS
北大核心
2017年第1期89-94,共6页
China Condiment
关键词
鹅肉
腌制
渗透规律
渗透速率常数
渗透速度
goose
curing
permeation rule
permeation rate constant
permeation rate
