| 腌制条件对咸肉色泽的影响 |
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| 引用本文： | 孟宇竹,雷昌贵,张旭伟.腌制条件对咸肉色泽的影响[J].肉类工业,2012(8):27-30. |
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| 作者姓名： | 孟宇竹 雷昌贵 张旭伟 |
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| 作者单位： | 河南质量工程职业学院,河南平顶山,467000 |
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| 摘 要： | 探讨腌制条件对咸肉色泽的影响。通过对影响咸肉色泽的因素进行研究,以a*值、b*值、L*值为指标,初步得出影响产品复水率的各因子(食盐添加量、腌制温度和腌制时间)最佳取值范围。结论如下:食盐添加量为17%,腌制温度为16℃,腌制时间为25d。
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| 关 键 词： | 咸肉 腌制条件 色泽 |
Effects of curing conditions on color of bacon |
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| MENG Yu-zhu,LEI Chang-gui,ZHANG Xu-wei.Effects of curing conditions on color of bacon[J].Meat Industry,2012(8):27-30. |
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| Authors: | MENG Yu-zhu LEI Chang-gui ZHANG Xu-wei |
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| Affiliation: | MENG Yu-zhu LEI Chang-gui ZHANG Xu-wei |
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| Abstract: | The effects of curing conditions on the color of bacon were introduced in this paper.The effects of several main factors(salt addition,curing temperature and curing time) on rehydration rate were explored,preliminarily obtained the optimum conditions based on a*,b* and L*.The results showed that the optimum condition was 17% salt,curing at 16℃ for 25 days. |
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| Keywords: | bacon curing conditions color |
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