| 水分含量对新鲜干酪贮藏特性的影响 |
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| 引用本文： | 谢爱英,党亚丽,陈清韵. 水分含量对新鲜干酪贮藏特性的影响[J]. 食品工业科技, 2012, 33(6): 382-385 |
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| 作者姓名： | 谢爱英 党亚丽 陈清韵 |
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| 作者单位： | 1. 西南大学荣昌校区,重庆,402460
2. 浙江省医学科学院药物研究所,浙江杭州,310013 |
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| 基金项目： | 中央高校基本科研业务专项资金(XDJK2010C015) |
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| 摘 要： | 对水分含量不同的4组干酪进行贮藏期水分含量、水分活度、pH、酸价、TBA值测定和感官评定。结果表明:干酪水分含量与水分活度随贮藏期呈递减趋势,并且呈正相关关系;酸价随着贮藏期的延长先增加后减少;pH则相反,呈先下降后上升的趋势;TBA值呈逐渐上升趋势。表明水分含量低的干酪,其耐贮藏性较好。感官特征测定在贮藏的第18d开始,干酪逐渐开始出现腐败特征,水分含量较低的干酪感官评分高。
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| 关 键 词： | 水分含量 新鲜干酪 贮藏特性 |
Influence of different moisture content on fresh cheese quality during storage |
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| Affiliation: | XIE Ai - ying1,DANG Ya - li2,CHEN Qing - yun1 (1. Southwest University Rongchang Campus,Chongqing 402460,China; 2. Institute of Materia Medica,Zhejiang Academy of Medical Sciences,Hangzhou 310013,China) |
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| Abstract: | The influence of different moisture content on fresh cheese quality during storage was studied with the water activity,pH,TBA,acid value and sensory assay as index. The results showed that water content of cheese and water activity decreased in storage,and they were positive correlation. pH decreased at first,then increased during storage,TBA and acid value increased as storage time extended. The sensory assay showed that the cheese began to go bad on 18d,and the lower moisture content of cheese had higher sensory value and storage characteristic. |
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| Keywords: | moisture content fresh cheese storage characteristic |
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