| 新型发酵火腿色泽的影响因素优化 |
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| 引用本文： | 张海杰,刘学军. 新型发酵火腿色泽的影响因素优化[J]. 肉类工业, 2012, 0(7): 35-37 |
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| 作者姓名： | 张海杰 刘学军 |
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| 作者单位： | 吉林农业大学食品科学与工程学院,吉林长春,130118 |
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| 基金项目： | 吉林省科技厅科技支撑重点项目 |
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| 摘 要： | 色泽是评价火腿质量的一项重要指标。以色泽或感官评价为考察指标,采用响应面法,探讨了腌制剂对新型发酵火腿切片色泽的影响。结果表明:最佳的亚硝酸钠的添加量0.01%、Vc的添加量0.03%、食盐的添加量2.37%;此时发酵火腿的切片色泽及感官评价最好。
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| 关 键 词： | 腌制剂 发酵火腿 色泽 响应面法 |
Optimization of influence factors of new type fermentation ham chromaticity |
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| ZHANG Hai-jie,LIU Xue-jun. Optimization of influence factors of new type fermentation ham chromaticity[J]. Meat Industry, 2012, 0(7): 35-37 |
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| Authors: | ZHANG Hai-jie LIU Xue-jun |
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| Affiliation: | ZHANG Hai-jie LIU Xue-jun |
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| Abstract: | Color is an important index for ham quality evaluation.This article study the colour and lustre or sensory evaluation index f,using the response surface method,discussed the pickled preparations on new fermentation ham slices the effect of chromaticity.The results show that: the best adding amount of sodium nitrite,Vc adding amount of 0.01% 0.03%,adding amount of salt 2.37%,at this time,the color and luster and sliced ham fermentation sensual evaluation is the best. |
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| Keywords: | pickled preparations fermentation ham chromaticity response surface methodology |
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