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.
出处
《现代食品科技》
EI
CAS
2010年第3期244-246,共3页
Modern Food Science and Technology
关键词
贮藏特性
理化指标
微生物
storage characteristics
physiochemical index
microbiological
