摘要
在新型兔肉干制品开发中,对决定产品感官和可贮性的主要特性指标进行了研究。结果表明,添加2.0%食盐,3.0%白糖,70℃烘烤干燥2h,使肉料至含水量30.5%,将产品理化值确定于aw0.86,pH5.9,NaCl3.9%,糖4.5%时产品风味最佳,而以aw0.86作为保证产品可贮性和质量特性的主要栅栏因子,在通过高温杀菌设置的F因子(110℃,10min)与aw互作效应,可使产品在尽可能保持特有风味的同时,感官质量和货架寿命优于传统肉干。
A way to reg ulate and control the hurdle factors for the quality and stability of a novel dried meat product,Xiang chi rabbit meat,was developed.When a w was 0.86,pH5.9,NaCl content 3.6%,sug ar3.1%and moisture30.5%,the product had the best org anoleptic properties.As main hurdle factor for the stability,the a w (0.86)cooperating with F(110℃,10min)could g uarantee the product to have a better org anoleptic properties and long er shelf-life than the traditional dried meat.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第2期31-33,共3页
Science and Technology of Food Industry
