摘要
本文研究了灌肠中添加壳聚糖对产品保水性、质地、色泽、酸价及微生物的影响。试验表明,在灌肠中添加0.4％的壳聚糖可有效地改善产品的质地和色泽,抑制产品的酸败和微生物的生长繁殖,延长产品的保质期。
The effects of Chitosan as functional additives on water-binding capacity,texture characteristics, acid value, color qualities and microbial count in the sausage wereexamined. This observation suggestd that sausage with 0.4% chitosan resulted in goodtexture characteristics and color qualities. The chitosan inhibited the rancid and the growthof microbial oount. Chitosan;;Sausage;;Sensory qualities;;Storing property
关键词
壳聚糖
灌肠
感官品质
贮藏性能
Chitosan
Sausage
Sensory qualities
Storing property
