葡萄籽提取物对无淀粉火腿肠保质期的影响
为了探讨葡萄籽提取物对无淀粉火腿肠保质期的影响,将葡萄籽提取物配成质量分数为0.05%、0.10%、0.15%和0.20%的溶液,添加于火腿肠中,于0～4℃贮藏,测定细菌总数、pH值等的变化。结果表明：在贮藏过程中,添加葡萄籽提取物火腿肠的感官品质明显好于对照样;处理样的细菌总数、pH值、挥发性盐基氮（TVB-N值）、硫代巴比妥酸（TBA值）和黄色值（b＊）明显低于对照组,亮度（L＊）和红色值（a＊）明显高于对照组;葡萄籽提取物的浓度越高,对细菌总数、pH值、L＊的影响越明显,但对TVB-N值、TBA值、a＊和b＊的影响没有明显规律;从生产成本和使用效果综合考虑,建议生产中使用质量分数为0.2...
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| Published in | Nong ye gong cheng xue bao Vol. 27; no. 3; pp. 357 - 361 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
北京联合大学应用文理学院,北京,100083%中国农业大学食品科学与营养工程学院,北京,100083
2011
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-6819 |
| DOI | 10.3969/j.issn.1002-6819.2011.03.065 |
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| Abstract | 为了探讨葡萄籽提取物对无淀粉火腿肠保质期的影响,将葡萄籽提取物配成质量分数为0.05%、0.10%、0.15%和0.20%的溶液,添加于火腿肠中,于0～4℃贮藏,测定细菌总数、pH值等的变化。结果表明：在贮藏过程中,添加葡萄籽提取物火腿肠的感官品质明显好于对照样;处理样的细菌总数、pH值、挥发性盐基氮（TVB-N值）、硫代巴比妥酸（TBA值）和黄色值（b＊）明显低于对照组,亮度（L＊）和红色值（a＊）明显高于对照组;葡萄籽提取物的浓度越高,对细菌总数、pH值、L＊的影响越明显,但对TVB-N值、TBA值、a＊和b＊的影响没有明显规律;从生产成本和使用效果综合考虑,建议生产中使用质量分数为0.20%的葡萄籽提取物。 |
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| AbstractList | 为了探讨葡萄籽提取物对无淀粉火腿肠保质期的影响,将葡萄籽提取物配成质量分数为0.05%、0.10%、0.15%和0.20%的溶液,添加于火腿肠中,于0～4℃贮藏,测定细菌总数、pH值等的变化。结果表明：在贮藏过程中,添加葡萄籽提取物火腿肠的感官品质明显好于对照样;处理样的细菌总数、pH值、挥发性盐基氮（TVB-N值）、硫代巴比妥酸（TBA值）和黄色值（b＊）明显低于对照组,亮度（L＊）和红色值（a＊）明显高于对照组;葡萄籽提取物的浓度越高,对细菌总数、pH值、L＊的影响越明显,但对TVB-N值、TBA值、a＊和b＊的影响没有明显规律;从生产成本和使用效果综合考虑,建议生产中使用质量分数为0.20%的葡萄籽提取物。 TS251.5+1; 为了探讨葡萄籽提取物对无淀粉火腿肠保质期的影响,将葡萄籽提取物配成质量分数为0.05%、0.10%、0.15%和0.20%的溶液,添加于火腿肠中,于O～4℃贮藏,测定细菌总数、pH值等的变化.结果表明:在贮藏过程中,添加葡萄籽提取物火腿肠的感官品质明显好于对照样;处理样的细菌总数、pH值、挥发性盐基氮(TVB-值)、硫代巴比妥酸(TBA值)和黄色值(6*)明显低于对照组,亮度(L*)和红色值(a*)明显高于对照组:葡萄籽提取物的浓度越高,对细菌总数、pH值、L*的影响越明显,但对TVB-N值、TBA值、a*和b*的影响没有明显规律;从生产成本和使用效果综合考虑,建议生产中使用质量分数为0.20%的葡萄籽提取物. |
| Author | 闫文杰 李兴民 李妙旋 王然 崔建云 |
| AuthorAffiliation | 北京联合大学应用文理学院,北京100083 中国农业大学食品科学与营养工程学院,北京100083 |
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| Author_FL | Li Xingmin Wang Ran Li Miaoxuan Cui Jianyun Yan Wenjie |
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| Keywords | 保质期 提取 火腿肠 品质控制 葡萄籽 淀粉 |
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| Publisher | 北京联合大学应用文理学院,北京,100083%中国农业大学食品科学与营养工程学院,北京,100083 |
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| Title | 葡萄籽提取物对无淀粉火腿肠保质期的影响 |
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