| 壳聚糖对灌肠感官品质和储藏性能的影响 |
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| 引用本文： | 兰风英,南庆贤,靳烨,吴学敏.壳聚糖对灌肠感官品质和储藏性能的影响[J].河北北方学院学报(自然科学版),2000(1). |
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| 作者姓名： | 兰风英 南庆贤 靳烨 吴学敏 |
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| 作者单位： | 中国农业大学食品学院 100094
(兰风英，南庆贤，靳烨)，张家口农业高等专科学校 075131(吴学敏) |
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| 摘 要： | 本文研究了灌肠中添加壳聚糖对产品保水性、质地、色泽、酸价及微生物的影响。试验表明,在灌肠中添加0.4％的壳聚糖可有效地改善产品的质地和色泽,抑制产品的酸败和微生物的生长繁殖,延长产品的保质期。
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| 关 键 词： | 壳聚糖 灌肠 感官品质 贮藏性能 |
The Effects of Chitosan on Sensory and Storage Properties of Sausage |
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| Lan Fengying et al.College of Food Science,China Agicultural University,Beijing.The Effects of Chitosan on Sensory and Storage Properties of Sausage[J].Journa of Hebei North University:Natural Science Edition,2000(1). |
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| Authors: | Lan Fengying College of Food Science China Agicultural University Beijing |
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| Institution: | Lan Fengying et al.College of Food Science,China Agicultural University,Beijing,100094 |
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| Abstract: | The effects of Chitosan as functional additives on water-binding capacity,texture characteristics, acid value, color qualities and microbial count in the sausage wereexamined. This observation suggestd that sausage with 0.4% chitosan resulted in goodtexture characteristics and color qualities. The chitosan inhibited the rancid and the growthof microbial oount. Chitosan;;Sausage;;Sensory qualities;;Storing property |
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| Keywords: | Chitosan Sausage Sensory qualities Storing property |
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