摘要
以美好酱牛肉为原料,采用0～4℃、7～11℃二个温度贮藏样品,每10d对酱牛肉pH、肉色、保水性、水分含量、弹性和菌落总数、大肠菌群等指标进行测定。结果表明:感官品质处于下降趋势,且高温贮藏变化较大;pH变化不大,一直处于缓慢下降;水分含量上升,保水性下降;菌落总数处于上升趋势,但都未超过卫生标准。
Using 0- 4℃, 7 - 11 ℃ storage samples, pH, color, retention, moisture content, flexibility, bacterial count, coliform number were studied every 10 days.The results showed sensory quality was declining,with greater changes in high temperature storage, pH was little changed, always slow declining, moisture content was increased, but retention value decreasing,and total number of colonies was on the rising,but it was not exceeded standards.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期359-362,共4页
Science and Technology of Food Industry
基金
国家公益性行业(农业)项目(200903012)-肉类生产与加工质量安全控制技术项目
关键词
低温酱牛肉
贮藏温度
品质变化
Iow-temperature sauce beef
storaae temaerature
aualitv chanae
