【摘要】 对如皋香肠在风干期间定时取样,分别测定其pH值,Aw值,亚硝酸钠含量,氯化钠含量,微生物细菌总数及菌群变化。结果显示,香肠的颜色指标发生了较明显变化,切面的颜色随成熟时间的延长变暗;香肠pH值呈现下降趋势;细菌总数和乳酸菌数在风干前8d时不断增加,随后逐渐稳定;氯化钠含量在风干8d前有升高趋势,随后趋向稳定;亚硝酸钠在风干8d前有升高趋势,随后趋向稳定。更多还原

【Abstract】 A group of sausage were produced in the light of Rugao sausage,pH,Aw,NaCl and the total number of microbial flora bacteria were measured during the air-dried sausage. The results show that sausage color indexes rather significant changes,the colors darken as the extension of maturity;pH values show a downward trend;total bacteria,lactic acid bacteria were increased before 8 d,pH values show a downward trend;total bacteria,lactic acid bacteria were increased in the air-dried sausage before 8 d,and then gradually stabilize;the content of NaCl were increased in the first 8 days,and then tend to stabilization.更多还原