| 发酵香肠成熟过程中理化特性的变化 |
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| 引用本文： | 王令建,李开雄. 发酵香肠成熟过程中理化特性的变化[J]. 肉类研究, 2006, 25(8): 45-47 |
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| 作者姓名： | 王令建 李开雄 |
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| 作者单位： | 石河子大学食品学院,新疆,石河子,832003;石河子大学食品学院,新疆,石河子,832003 |
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| 摘 要： | 该文对四种中式发酵香肠在成熟过程中的理化变化进行了研究,主要结果和结论如下:pH先上升后下降,水分活度一直下降,而氨基酸和总氮含量一直增加。
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| 关 键 词： | 发酵香肠 水分活度 理化变化 |
Studies on hysico-Chemical Changes during the Processing of Fermented Sausage |
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| Wang Ling-jian,Li Kai-xiong. Studies on hysico-Chemical Changes during the Processing of Fermented Sausage[J]. Meat Research, 2006, 25(8): 45-47 |
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| Authors: | Wang Ling-jian Li Kai-xiong |
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| Affiliation: | Wang Ling-jian;Li Kai-xiong |
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| Abstract: | Physico-chemical changes during ripening of four Chinese-stylef ermenteds ausages,a rei nvestigated.The main results and conclusions are as follows:firstly pH value were decreasing and then ascended,the content of water activity was decreasing,however,the content of amino acid and total nitrogen was increasing. |
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| Keywords: | fermented sausage water activity Changes of hysico-Chemical |
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