摘要
以驴后腿肉为原料,研究0～4℃条件下,驴肉经腌制处理前后,组织中理化性质及卫生品质的变化,包括蒸煮损失率、硬度与咀嚼度、水分、水分活度(AW值)、pH、挥发性盐基氮值(TVB-N值)、菌落总数及大肠菌群等的变化,综合驴肉嫩度、水分及卫生学3个角度,确定驴肉的最佳腌制时间为24～48 h。
The meat of the hind leg of doney as raw material, the main research is in the condition of 0℃-4℃, the change of physical and chemical property and health quality before and in pickling process, including cooking loss, tenderness, chewiness, moisture content, water activity （Aw）, pH, TVB-N, total number of bacterial colonies and total number of coliform. Comprehensive tenderness, water content and health quality of donkey meat, determine the best pickling hour is 24-48 h.
出处
《食品工业》
北大核心
2013年第1期24-26,共3页
The Food Industry
关键词
腌制
驴肉
嫩度
水分
卫生学
pickling
donkey meat
tenderness
water content
health quality
