肉类保藏技术(十六) 肉与肉制品的水分活度

水分活度是影响肉及肉制品变质的重要因素之一,直接影响颜色、气味、口感等物理指标以及产品的储藏期。本文通过介绍水分在肉中的存在形式,阐明肉及肉制品中水分和微生物生长繁殖、油脂氧化的关系。水分活度作为肉制品质量控制标准参数之一,对企业的生产和产品的保藏有着重要的意义。

Meats Preservation(XV) The Water Activity of Meat Products

Water activity(aw) is one of the most important ingredients that affects the corrupt of meat and meat products, it directly affects the color, flavor, sense and other physical targets and also the shelf-life of the products.This article elucidates the relations of aw and the growth of microorganism, the oxidation of lipid through introduction of the form of water.Water activity(aw), as one of the meat products quality standard parameters, plays an important part in the production of enterprise and the preservation of products.