摘要
概述了我国国家标准对腊肠酸价的规定和腊肠脂质酸败的机理,对腊肠原料及其加工过程中可能导致酸价超标的原因进行了分析,并对酸价指标在评价腌腊肉制品品质的实际应用中出现的问题进行了讨论。
This review outlined the regulation of national standard in acid value of sausage, explained the mechanism of lipid acerbity of sausage, analyzed the possible reasons of higher acid value than the national standard due to materials and their processing. Finally, the problems in practical application of acid value index in the evaluation of sausage quality were discussed.
出处
《江西农业学报》
CAS
2006年第6期148-150,共3页
Acta Agriculturae Jiangxi
关键词
腊肠
酸价
标准
脂质酸败
酸价超标
Sausage
Acid value
Standard
Lipid acerbity
Acid value over national standard
