山梨糖醇添加量对猪肉糜脯品质的影响

Effect of Additive Amount of Sorbitol on Quality of Pork Jerky

采用传统的猪肉糜脯生产工艺,以感官指标、剪切力、水分含量、水分活度为评价指标,对分别添加1%,2%,3%,4%,5%山梨糖醇的猪肉糜脯进行测定,得出最佳山梨糖醇添加量为4%,并以此作为试验样品,与未添加山梨糖醇的对照样品真空包装后,在25℃条件下,分别贮藏0,15,30,45,60天进行产品品质比较,结果表明:添加了4%山梨糖醇的产品各项指标均优于对照样品。

Use the traditional method to make pork jerky,and the sensory indexes,shearing force, moisture content,water activity are as evaluation indexes.Determine pork jerky with sorbitol additive amount of 1%,2%,3%,4%,5%,and the optimal additive amount of sorbitol is 4%,which is as the test sample.The test samples and the contrast samples without sorbitol are both vacuum packed, stored for 0,15,30,45,60 days under 25 ℃,the result indicates that each index of products with adding 4% sorbitol is better than that of the contrast samples.