摘要
在肉的腌制及发酵期间,肉内部发生一系列复杂的变化,将对肉制品的色泽、风味和营养价值产生十分重要的影响。试验中对水分活度、水分含量进行了测定,结果表明,羊肉经过乳酸菌发酵剂发酵,水分活度和水分含量下降,使贮存期延长。
During pickle and fermentation,there is a serial of complex changes inside mutton.It will affect the color,flavor and nutrition of products.During testing,Aw,moistures content were determined.The result shows the mutton through the lactic acid bacteria,make Aw and moistures content drop,enable storing to lengthen.
出处
《食品科技》
CAS
北大核心
2010年第12期145-147,共3页
Food Science and Technology
关键词
羊肉
腌制
发酵
影响
mutton
pickle
fermentation
influence
