摘要
色泽是衡量低温火腿肉品质的重要感官指标。通过试验研究确定影响低温火腿肉色泽的主要因素是肉的比例结构、杀菌温度、亚硝酸钠加入量、乙基麦芽酚是否加入及其加入量 ,其中一个因素发生变化 。
The color is an important organoleptic indicator of ham quality produced at low temperature.The study shows the main factors that affect the color of ham are the proportions of different kinds of meats,the sterilization temperature,the concentration of the added nitrite sodium and ethyl maltol.If one of these factors changed,the color of the produced ham will also be affected correlatively.
出处
《食品与机械》
CSCD
2002年第6期18-19,共2页
Food and Machinery
关键词
低温
火腿肉
色泽
杀菌温度
Ham produced at low temperature Color of ham Sterilization temperature
