摘要
以新鲜五花肉为原料,酸肉的挥发性盐基氮含量、酸价、过氧化值以及亚硝酸盐含量为评价指标,应用L9(34)正交试验优化酸肉发酵工艺。结果表明糯米粉添加量、食盐添加量、发酵温度和发酵时间4种因素是影响酸肉安全的主要因素,对酸肉的酸价、过氧化值以及亚硝酸盐含量的影响都极为显著。酸肉的最佳生产条件为:糯米粉添加量为25%,食盐添加量为6%,发酵温度35℃,发酵时间2个月。
Orthogonal array design was applied to optimize the fermentation conditions of acid meat from fresh pork to obtain the minimum content of TVB-N, acid value, peroxide value, nitrite. The result indicates that the four factors （glutinous rice powder added content, salt added content, fermentation temperature and fermentation time） are the main effects of acid meat safety. The optimal fermentation conditions were： glutinous rice powder added 25%, salt added 6%, 35 ℃, 2 months.
出处
《食品科技》
CAS
北大核心
2014年第6期138-140,共3页
Food Science and Technology
关键词
酸肉
发酵工艺
酸价
亚硝酸盐
acid meat
fermentation conditions
acid value
nitrite
