海藻糖对中式培根品质及保鲜效果的影响  

Effect of trehalose on the quality and preservative effect of Chinese bacon

作　　者：周辉 扶庆权[2] 

机构地区：[1]江苏雨润肉类产业集团有限公司,江苏南京211806 [2]南京晓庄学院食品科学学院,江苏南京211171

出　　处：《肉类工业》2017年第4期35-37,共3页Meat Industry

摘　　要：主要研究海藻糖对中式培根品质及保鲜效果的影响。结果表明,添加海藻糖对中式培根的酸碱度和色泽无显著性影响,然而无论是在4℃贮藏还是常温贮藏,海藻糖均能显著抑制微生物的生长和脂肪氧化。The effect of trehalose on the quality and preservative effect of Chinese bacon was mainly studied. The results showed that there was no significant effect on pH and color of Chinese bacon when trehalose was added. However, trehalose could significantly inhibit the growth of microbes and fat oxida- tion of Chinese bacon whether it was stored at 4 ℃ or room temperature.

关 键 词：海藻糖 中式培根 品质 保鲜效果 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]