| 影响低温火腿肉色泽的因素研究 |
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| 引用本文： | 申双贵,邓林伟.影响低温火腿肉色泽的因素研究[J].食品与机械,2002(6):18-19. |
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| 作者姓名： | 申双贵 邓林伟 |
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| 作者单位： | 湖南省生物与机电工程职业技术学院 410127 长沙市东郊 |
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| 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，肉的色泽没有相应的改变。
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| 关 键 词： | 低温 火腿肉 色泽 杀菌温度 |
| 修稿时间： | 2002年10月14 |
The factors study of influence of low temperature on ham color |
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| Sheng ShangguiDen Lingwei.The factors study of influence of low temperature on ham color[J].Food and Machinery,2002(6):18-19. |
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| Authors: | Sheng ShangguiDen Lingwei |
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| Affiliation: | Sheng ShangguiDen Lingwei |
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| Abstract: | 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. |
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| Keywords: | Ham produced at low temperature Color of ham Sterilization temperature |
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