低温熏煮香肠的贮藏特性研究  

Storage Characteristics of Low-temperature Cooked Smoked Sausage

作　　者：孟少华[1,2] 傅琳秋 王令建[2] 王中太[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]双汇集团技术中心,河南漯河462000

出　　处：《现代食品科技》2010年第3期244-246,共3页Modern Food Science and Technology

摘　　要：本文系统研究了低温熏煮香肠在4℃和25℃条件下的贮藏特性,研究结果表明,除了TBARS没有显著差异性之外,pH、Aw、Pro、TVB-N、TPA、红度、细菌总数在4℃和25℃贮藏条件下都具有明显的差异性。这说明贮藏温度对样品的理化指标和微生物指标有显著的影响。The storage characteristics of low-temperature cooked smoked sausage at 4 ℃and 25 ℃ were studied in this paper. The results showed that, pH, Aw, Pro, TVB-N, TPA, red degrees, and the total number of colonies of low-temperature cooked smoked sausage were obviously changed when storage temperature was altered from 4℃ to 25 ℃, while storage temperature showed little effect on TBARS of the sausage.

关 键 词：贮藏特性 理化指标 微生物 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程] S667.2[轻工技术与工程—食品科学与工程]