摘要
以人工养殖屠宰后的梅花鹿肉为原料 ,研究了在 4～ 6℃条件下 ,采用干腌法 ,测定在 48h时段内 ,经腌制的鹿肉理化性质及卫生品质的变化。结果表明 :腌制后肌肉中的水分、水分活度、发色率与未经腌制肌肉比较差异不显著 ;在 2 4～ 48h时段内 ,腌制效果最佳 ,卫生质量得到极大提高。腌制能显著提高肉的保水力 ,并缓解pH值上升的幅度 ,推迟肉的腐败变质 ,通过腌制处理的鹿肉一级鲜度可延长
Venison from farmed sika deer was dry cured under 4～6 ℃ conditions Physiochemical properties and sanitation conditions within 48 h of the cured venison were determined Compared with fresh venison, moisture content, water activity and color of cured venison were no significantly changed The quality of venison was the best after 24 to 48 h of curing, and the sanitation condition was improved as well It was also shown that cured venison had higher moisture keeping ability and was resistant to decay The increment of pH of meat was reduced The freshness of venison can be evaluated as first class within 48 h after curing
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2001年第3期121-124,共4页
Journal of Jilin Agricultural University
基金
贵州大学自然科学基金资助项目
关键词
鹿肉
腌制
新鲜度
理化性质
venison
cured
greenness degree
physicochemistry quality
