摘要
添加变性淀粉制作的红肠可以降低水分活度和pH值，减少菌落总数和大肠茵群数，有利于贮藏。变性淀粉红肠的水分含量较大，能够显著增加红肠的出品率，总收益大大高于普通肠。变性淀粉红肠结构致密，富有弹性，组织细腻、柔嫩，口感好。冻融稳定性好，不回生。变性淀粉红肠的保质期在常温和低温下均比普通肠长4-10d，延长了货架期，有利于哈红肠的运输和贮藏。
The sausage added modified starch reduced moisture content activity,pH value, decreased the sum and the E. coli group count, and was beneficial to storage. Degeneration amylum sausage with higher humidity, increased sausages product rate, and total revenue was greatly increased than average intestines. Degeneration amylum sausage with compact structure and fine smooth tender organization was rich in elasticity and finishes feeling. Degeneration amylum sausage prolonged 4-10 days shelf life longer than average sausae,and was good to transport and store.
出处
《肉类工业》
2008年第10期28-30,19,共4页
Meat Industry
关键词
变性淀粉
红肠
应用
研究
degeneration amylum
sausage
application
study
