凉果盐胚中菌落总数与盐度酸度等指标间的相关性分析  

Relativity analysis among the number of colony with salinity,acidity and other indexes in salted fruits for succades material

作　　者：徐芳[1,2] 唐道邦[1] 肖更生[1] 吴继军[1] 张友胜[1] 

机构地区：[1]广东省农科院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广州510610 [2]江西农业大学生物科学与工程学院,南昌330045

出　　处：《食品科技》2010年第9期321-323,327,共4页Food Science and Technology

基　　金：国家星火计划重点项目(2008GA780006);广东省科技计划项目(2009A020101002);广东省自然科学基金项目(8151064001000023)

摘　　要：测定分析8种广式凉果盐胚中微生物的菌落总数与其盐度、酸度及水分含量,并分析其相关性。结果表明,菌落总数与盐度呈显著负相关、与水分含量呈较强的负相关、与酸度呈弱负相关,说明提高盐度是确保凉果加工盐胚初始微生物指标合格的有效手段。The number of colony,salinity,acidity and moisture content in salted fruits were measured,and their relativities were analyzed.Results showed that the number of colony was significantly negatively related with salinity,negatively related with moisture content,weak significantly related to acidity.It also showed that increasing the salinity was an effective method to ensure the quality of the initial microorganism for succades material.

关 键 词：凉果 盐度 酸度 菌落总数 相关性 

分 类 号：TS201.6[轻工技术与工程—食品科学]