摘要
广式腊肠以其独特的外观和风味闻名遐迩。广式腊肠制品在贮存过程中由于脂肪的酸败及腐败微生物的增殖影响了腊肠的保质期。本文在着重分析广式腊肠贮藏过程制品中脂肪酸的氧化酸败机制及其对腊肠质量影响的基础上,介绍了国内外对腊肠质量的评价和控制以及延长腊肠保质期方面的研究。
Cantonese sausage is well known for its particular appearance and flavor. The shelf life of Cantonese sausage is affected by the fat putrescence and microorganism proliferation during storage. The mechanism of fatty acid autoxidation and its effect on the sausage quality were discussed in this paper, and research progress in the quality evaluation and quality control of long-life sausage was also reviewed.
出处
《现代食品科技》
EI
CAS
2008年第10期1036-1041,共6页
Modern Food Science and Technology
基金
粤港关键领域重点突破项目(广州市科技攻关招投标专项)2007Z1-E6011
关键词
广式腊肠
酸价
过氧化值
保质期
Cantonese sausage, acid value, peroxide value, shelf life
