摘要
本文研究了火腿在不添加防腐剂的情况下贮存特性,成品火腿具有低pH(平5均值5.94)及高含水量(平均水分活度0.943)的特点,在0～4℃条件下,经过35天贮藏,细菌总数达3.2×104CFU/g;而在25℃条件下,经过21天贮藏,细菌总数达1.9×104CFU/g,室温条件下,火腿的保质期大大缩短。贮藏期间,产品的pH值没有发生明显变化。
Ham takes on low pH （average 5.94） and high water activity （average 0.943）. Total colonies of microbiology were 3.2× 10^4CFU/g after 35 days storage （0-4 ℃ storage temperature）;and 1.9 ×10^4CFU/g after 21 days when stored at 25℃. Shelf life was much more shortened compared room temperature and chilled temperature, pH changed little throughout the storage
出处
《肉类研究》
2010年第8期60-62,共3页
Meat Research
