| 浸酸处理延长羊肉保鲜期的研究 |
| |
| 引用本文： | 郝教敏. 浸酸处理延长羊肉保鲜期的研究[J]. 肉类研究, 2003, 17(1): 41-41,45. DOI: 10.7506/rlyj1001-8123-200301014 |
| |
| 作者姓名： | 郝教敏 |
| |
| 作者单位： | 山西农业大学食品科学与工程学院,太谷,030801 |
| |
| 摘 要： | 本试验研究了五种酸的组合对羊肉保鲜期的影响.结果表明:4%醋酸、1%乳酸、1.5%Vc、4%硫代硫酸钠、2%山梨酸钾组合对羊肉中杂菌生长抑制作用最好,羊肉保鲜期最长.
|
| 关 键 词： | 浸酸处理 保鲜期 |
Study on Extending the Shelf Life of Mutton Treated by Mixed Acid Solution |
| |
| Hao Jiaomin. Study on Extending the Shelf Life of Mutton Treated by Mixed Acid Solution[J]. Meat Research, 2003, 17(1): 41-41,45. DOI: 10.7506/rlyj1001-8123-200301014 |
| |
| Authors: | Hao Jiaomin |
| |
| Affiliation: | Hao Jiaomin |
| |
| Abstract: | The effect of five acids in combination to the shelf life of mutton is studied in this experiment.As a result,the combination as 4% Acetic Acid,1% Lactic Acid,1 5% Ascorbic Acid,4% Sodium Thiosulfate,2% Potassium Sorbate is the best for restraining the growth of bacteria in mutton,and makes the shelf life longest comparatively. |
| |
| Keywords: | threatment with mix acids solution shelf life |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《肉类研究》浏览原始摘要信息 |
|
点击此处可从《肉类研究》下载全文 |
|
