【摘要】 通过对传统腊肉和新开发的低盐腊肉贮藏过程中的脂肪氧化指标(酸价、过氧化值和TBA值)、细菌总数、色泽以及剪切力的分析测定,研究其贮藏稳定性。结果表明,低盐腊肉在整个贮藏过程中理化及微生物指标较稳定,与传统腊肉相比降低了剪切力,且大大降低了细菌总数。更多还原

【Abstract】 To study the preservation of low-salt and traditional Chinese cured-meat,we analyzed the AV,POV,TBA,the total bacterial count,colors and strength sheared.The results show that the physical,chemical and microbe indexes of low-salt Chinese cured-meat were steady.Compared with traditional one,the strength sheared of low-salt Chinese cured-meat was decreased,and the total bacterial count was decreased largely.更多还原