添加脱脂小麦胚水解物延长肉类制品的货架寿命

Wheat germ hydrolysates adding to prolong the shelf life of sausage

香肠中添加一种无苦味、无盐的脱脂小麦胚水解物 ,可明显延长产品在室温下的货架寿命。在室温条件下经 1 0d的需氧贮藏 ,添加 2 0 %小麦胚水解物的香肠 (aW =0 90 3) ,其CFU/g是末添加小麦胚水解物香肠 (aW=0 957)的 1 / 50 0 0。感官分析结果显示 ,两种香肠的差别显著 。

A no bitter,no salt defatted wheat germ(DWG)hydrolysates added to a sausage could significantly prolong the shelf life of the product stored at room temperature.The supplemented sausage(a W=0.903)had CFU/g 1/5000 of that for the unsupplemented controls (a W=0.957)after a 10-day aerobic storage at room temperature.The sensory analysis results showed that the difference in flavor and texture between the supplemented and unsupplemented sausages were significant.But the difference of their scceptability was not significant.