摘要
"生皮"是云南大理特有的地方小吃,但存在易腐败、难保存的缺点,很难在市面上购得。采用三种不同的方法对生皮进行保鲜,测定保藏期间生皮的感官、理化和微生物变化。结果表明,对照组在第10天时,表面发粘,出现恶臭味,微生物超标;实验Ⅰ组、Ⅱ组分别在第19天、第16天时出现相同现象。实验组Ⅰ、Ⅱ的方法均能较好保鲜生皮,且实验组Ⅰ保鲜效果最好。
Raw skin is a unique type of Dali local snacks, but it is easy to corruption, difficulty to storage and rare to be purchased in the market. Three different methods were taken to preserve raw skin. The sensory of raw skin, physicochemical and microorganisms were determined during storage. The result showed that the control group had surface stick, foul odor and heavy microorganisms on the 10th day; ex- perimental group I and I1 appeared the same phenomena on the 19th and 16th day, respectively. They could preserve raw hide better and the experimental group I was the best.
出处
《肉类工业》
2013年第11期1-3,共3页
Meat Industry
关键词
大理生皮
保鲜
热收缩膜
保鲜液
Dali raw skin
preservation
heat shrinkable film
fresh -keeping agent
作者简介
施妙盈（1991-）,女,本科生.E-mail：smy920@163.com｜
黄艾祥（1963-）,男,教授,博士,研究方向为畜产品加工.E-mail：aixianghuang@126.com
