发酵香菇香肠理化参数变化及对贮藏影响的研究  

Study on The Varieties of Physical and Chemical Parameters for Fermented Mushrooms Sausages and The Effect on Storage

作　　者：邵伟[1] 唐明[1] 熊泽[1] 

机构地区：[1]三峡大学化学与生命科学学院,宜昌443001

出　　处：《肉品卫生》2005年第12期14-16,共3页

摘　　要：通过对香菇香肠发酵及干燥过程中的pH值、水分含量与水分活度(aw)等参数的测定与分析,发现香菇中水分活度与pH值及水分含量都呈线性关系,影响水分活度的主要因素是水分含量的变化。并对香菇香肠贮藏条件作了初步研究。In this paper, the parameters, such as, pH value, water content and water activity （aw） of the mushrooms sausages during fermentation and drying process, were determined and analysed. The experiment shows that the relation among water activity and pH value or water activity and water content are linear, the mainly affecting factor for activity is water content. The storage conditions of mushrooms sausage were also studied preliminary.

关 键 词：香肠 水分活度 贮藏 

分 类 号：S664.2[农业科学—果树学] S646.12[农业科学—园艺学]