摘要
以菌落总数、TVB-N值和pH值为主要指标,并结合感官评价,在常温条件下研究真空包装对酱卤猪蹄保鲜度的影响。结果表明:真空包装具有明显的保鲜效果并能延长其货架期。在常温条件下,使用真空包装酱卤猪蹄的货架期延长9 d。
Based on the colonies,TVB-N value,and pH value as the key indicators,and combined with the sensory eva-luation,to study vacuum packaging influnce the preservation of sauce stewed pork leg.The results indicated that vacuum packaging obviously had preserving effect and extended the shelf life.At normal temperature 25 ℃,its shelf life is extended nine days by using vacuum packaging.
出处
《河北化工》
2011年第7期49-50,共2页
Hebei Chemical Industry
关键词
真空包装
常温
酱卤猪蹄
vacuum packing
normal temperature
sauce stewed pork leg
