摘要
试验对中式发酵香肠的pH值、水分活度(Aw)的关系及其对制品风味的影响进行研究。结果表明:发酵过程中随制品pH值的降低,水分活度逐渐下降,两者呈正相关关系;干燥过程中水分活度随与水分含量的下降而降低,但pH与发酵同期相比又有所上升。感官评定结果发现,制品发酵时间在42h,干燥时间30h时,产品风味最佳,其pH值为4.91,水分活度为0.781,水分含量为28.11%。
The relationships between pH and Aw and their effect on the flavor of Chinese-style fermented sausage were researched. The results showed that both Aw and pH decreased in the course of fermentation and presented positive correlation. The Aw of product decreased with water content reduced during the product drying, but pH increased compared with that of fermenting course. By sensory evaluation, the optimum technique parameter are fermentation and drying duration 42 h, 30 h respectively, the best pH, Aw and water content are 4.91, 0.781, 28.11%, respectively.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期87-91,共5页
Food Research and Development
