发酵香肠成熟过程中理化特性的变化  

Studies on hysico-Chemical Changes during the Process-ing of Fermented Sausage

作　　者：王令建[1] 李开雄[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《肉类研究》2006年第8期45-47,共3页Meat Research

摘　　要：该文对四种中式发酵香肠在成熟过程中的理化变化进行了研究,主要结果和结论如下:pH先上升后下降,水分活度一直下降,而氨基酸和总氮含量一直增加。Physico-chemical changes during ripening of four Chinese-style fermented sausages, are investigated. The main results and conclusions are as follows： firstly pH value were decreasing and then ascended, the content of water activity was decreasing, however, the content of amino acid and total nitrogen was increasing.

关 键 词：发酵香肠 水分活度 理化变化. 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]