摘要
主要研究海藻糖对中式培根品质及保鲜效果的影响。结果表明,添加海藻糖对中式培根的酸碱度和色泽无显著性影响,然而无论是在4℃贮藏还是常温贮藏,海藻糖均能显著抑制微生物的生长和脂肪氧化。
The effect of trehalose on the quality and preservative effect of Chinese bacon was mainly studied. The results showed that there was no significant effect on pH and color of Chinese bacon when trehalose was added. However, trehalose could significantly inhibit the growth of microbes and fat oxida- tion of Chinese bacon whether it was stored at 4 ℃ or room temperature.
出处
《肉类工业》
2017年第4期35-37,共3页
Meat Industry
关键词
海藻糖
中式培根
品质
保鲜效果
trehalose
Chinese bacon
quality
preservative effect
作者简介
周辉（1972-），男，汉族，湖南岳阳，硕士，高级工程师，主要从事肉品加工与质量控制方面的研究。E-mail：469340665@qq．com
通讯作者：扶庆权（1975-），男，汉族，河南光山，博士在读，高级实验师．主要从事肉品加工与质量控制方面的研究。E-mail：fuqingquan@126．com
