摘要
研究添加不同防腐剂对低温灌肠制品(台湾香肠)保质期的影响。设计单因素和正交试验,分别将不同浓度防腐剂及其组合在台湾香肠制作工序中(二次搅拌)加入原料内,分别对成品台湾香肠细菌总数、TVB-N值、pH值的变化进行测定,筛选最佳的防腐剂组合。结果表明:4种防腐剂复合后使用效果最佳。
The paper studied the function of several kinds of antiseptics on enhancing the shelf time of Taiwan Sausage product,and the best antiseptic combination was screened through the single factors experiment and orthogonal experiments.Fresh keeping effect was assessed by the total number of bacteria,TVB-N and pH value,and the results indicated that the best fresh keeping effect was obtained when using combination of four antiseptics.
出处
《食品工业》
北大核心
2011年第8期64-68,共5页
The Food Industry
关键词
台湾香肠
防腐剂
复合
保质期
Taiwan sausage
antiseptic
compound
shelf life
