| 发酵香肠的pH值、水分含量与水分活度(Aw)的关系及其对制品贮藏性的影响 |
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| 引用本文： | 谢爱英,张富新,陈颖. 发酵香肠的pH值、水分含量与水分活度(Aw)的关系及其对制品贮藏性的影响[J]. 食品与发酵工业, 2004, 30(11): 143-146 |
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| 作者姓名： | 谢爱英 张富新 陈颖 |
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| 作者单位： | 陕西师范大学食品工程系,西安,710062 |
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| 摘 要： | 对发酵香肠的 pH值、水分含量与水分活度 (Aw)的关系及其对制品贮藏性的影响作了初步的研究。结果表明 :水分活度的下降与 pH值及水分含量均是呈直线关系 ,随制品 pH和水分含量的降低 ,水分活度逐渐下降 ,但 pH值对水分活度的影响较小 ,水分含量影响较大。香肠的 pH值、水分含量和水分活度值越底其贮藏稳定性越高。
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| 关 键 词： | 发酵香肠 水分活度 贮藏性 |
| 修稿时间： | 2004-04-23 |
Quality of Fermented Sausage during Storage:Relationship of pH, Water Content and Water Activity |
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| Xie Aiying Zhang Fuxin Chen Ying. Quality of Fermented Sausage during Storage:Relationship of pH, Water Content and Water Activity[J]. Food and Fermentation Industries, 2004, 30(11): 143-146 |
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| Authors: | Xie Aiying Zhang Fuxin Chen Ying |
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| Abstract: | The relationships between water content, water activity (Aw) and pH of fermented sausages is studied. It was found that relationship between water content and water activity is linear, Water activity value decreases gradually with the decrease of acid value. pH value has less influence on water activity. The main factor affecting water activity is water content. The lower pH、water content and Aw can improve the quality of fermented sausage during storage. |
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| Keywords: | fermented sausages water activity storage property |
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