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减盐处理后猪肘肉的贮藏特性 被引量:4
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作者 牛培阳 张立彦 赵芩 《食品工业科技》 CAS CSCD 北大核心 2016年第5期338-342,共5页
以新鲜猪肘肉为研究对象,将复合替代盐用于其腌制过程中,主要探讨了贮藏过程中猪肉样品的p H、脂肪氧化程度及微生物对蛋白质的降解情况、微生物数量、质构特性及感官品质的变化,以考察减盐替代后猪肉的贮藏特性。结果表明:贮藏过程中,... 以新鲜猪肘肉为研究对象,将复合替代盐用于其腌制过程中,主要探讨了贮藏过程中猪肉样品的p H、脂肪氧化程度及微生物对蛋白质的降解情况、微生物数量、质构特性及感官品质的变化,以考察减盐替代后猪肉的贮藏特性。结果表明:贮藏过程中,肉样的p H变化不明显(p>0.05),减盐处理样的p H始终小于对照样;减盐处理样的硫代巴比妥酸(TBA)值始终高于对照样的,贮藏6周后显著升高(p<0.05),但未超过限定值;而减盐处理样的挥发性盐基氮(TVB-N)值始终低于对照样,贮藏6周后显著增大(p<0.05);在贮藏过程中,肉样质构的各项指标值稍有降低,减盐组样品的硬度、弹性及咀嚼性、剪切力值显著高于对照样(p<0.05);贮藏过程中减盐处理样感官品质明显降低,与对照样相比滋味和口感评分差异显著(p<0.05)。因此,猪肉复合替代盐处理会影响其贮藏品质,尤其是TBA值、质构及口感特性。 展开更多
关键词 猪肘肉 减盐处理 贮藏特性
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Change of Ecological Characteristics Due to Decrease of COD/SO_4^(2-) Ratio During Sulfate-reduction 被引量:2
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作者 王爱杰 任南琪 +1 位作者 刘广民 杜大仲 《Journal of Harbin Institute of Technology(New Series)》 EI CAS 2004年第2期151-155,共5页
In order to investigate the change of ecological characteristics due to the decrease of COD/SO_4^(2-) ratio during sulfate reduction, continuous-flew tests were conducted in an acidogenic sulfate-reducing reactor with... In order to investigate the change of ecological characteristics due to the decrease of COD/SO_4^(2-) ratio during sulfate reduction, continuous-flew tests were conducted in an acidogenic sulfate-reducing reactor with molasses wastewater as sole organic carbon source and sodium snlfate as electron acceptor, and the change of pH value, oxidation reduction potential (ORP), volatile fat acids (VFAs), alkalinity (ALK) and the predominant populations with COD/SO_4^(2-) ratio decreasing from 4.2 to 2.0 were investigated. The experimental results demonstrated that, with decreasing COD/SO_4^(2-) ratio, ORP and ALK increased, pH value decreased, and the proportion of acetic acid in terminal products decreased significantly, and a stable -type microbial community with high COD/SO_4^(2-) ratio was converted into a sub -stable -type one with low COD/SO_4^(2-) ratio. 展开更多
关键词 sulfate-reduction COD/SO_4^(2-)ratio ecological characteristic wastewater treatment
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