西式肉糜火腿气孔成因分析  

Analysis on causes of stomata in western-style minced ham

作　　者：陈果忠 

机构地区：[1]天水农业学校,甘肃天水741400

出　　处：《肉类工业》2011年第7期22-24,共3页Meat Industry

摘　　要：西式肉糜火腿成品切面和表面普遍存在一些大大小小不同的气孔或气泡,影响了产品的感官质量和保质期。采用正交试验对影响气孔形成的要素进行全面分析,确定出气孔形成的关键因素,并提出相应的控制措施。Stomata or bubbles in cross section and surface of the western - style minced ham affect the sensory quality and shelf life of product. The factors influencing stomata formation were analyzed by or- thogonal test, the key factors were determined as the proportion of meat, water, tumbling time, form, filler, etc. , and corresponding control measures were brought forward.

关 键 词：西式火腿 气孔成因 分析 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]