| 常温条件下真空包装对酱卤猪蹄保鲜度影响的研究 |
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| 引用本文： | 李亚丽,张明玉,王欢.常温条件下真空包装对酱卤猪蹄保鲜度影响的研究[J].河北化工,2011,34(7):49-50. |
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| 作者姓名： | 李亚丽 张明玉 王欢 |
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| 作者单位： | 1. 漯河食品职业学院食品营养与检测系,河南漯河,462300
2. 双汇集团,河南漯河,462300 |
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| 摘 要： | 以菌落总数、TVB-N值和pH值为主要指标,并结合感官评价,在常温条件下研究真空包装对酱卤猪蹄保鲜度的影响。结果表明：真空包装具有明显的保鲜效果并能延长其货架期。在常温条件下,使用真空包装酱卤猪蹄的货架期延长9 d。
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| 关 键 词： | 真空包装 常温 酱卤猪蹄 |
Research on Preservation of Sauce Stewed Pork Leg by Vacuum Packaging on Condition of Normal Temperature |
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| LI Ya-li,ZHANG Ming-yu,WANG Huan.Research on Preservation of Sauce Stewed Pork Leg by Vacuum Packaging on Condition of Normal Temperature[J].Hebei Chemical Engineering and Industry,2011,34(7):49-50. |
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| Authors: | LI Ya-li ZHANG Ming-yu WANG Huan |
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| Affiliation: | 1.Luohe Food Training College,Luohe 462300,China;2.Shuanghui Group,Luohe 462300,China) |
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| Abstract: | Based on the colonies,TVB-N value,and pH value as the key indicators,and combined with the sensory eva-luation,to study vacuum packaging influnce the preservation of sauce stewed pork leg.The results indicated that vacuum packaging obviously had preserving effect and extended the shelf life.At normal temperature 25 ℃,its shelf life is extended nine days by using vacuum packaging. |
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| Keywords: | vacuum packing normal temperature sauce stewed pork leg |
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