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。
Physico-chemical changes during ripening of four Chinese-style fermented sausages, are investigated. 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.
出处
《肉类研究》
2006年第8期45-47,共3页
Meat Research
关键词
发酵香肠
水分活度
理化变化.
fermented sausage
water activity
Changes of hysico-Chemical
