宣威火腿白点的分析 Analysis of White Particles in Xuanwei Ham.pdfVIP

74 2007, Vol. 28, No. 04 食品科学 基础研究 WANG Xing-hongJIANG Dong-fuMA PingPENG Qian Abstract Key wordsXuanwei Hamwhite particlestyrosinecomponent 宣威火腿白点的分析 王兴红 江东福 马 萍 彭 谦 (云南大学微生物研究所 云南 昆明 650091) 摘 要 宣威火腿是中国三大著名火腿之一 常常有白点在火腿中出现 影响产品外观 通过微生物学方法和 收稿日期 2006-04-23 作者简介 王兴红(1966-)男 副研究员 博士 主要从事发酵食品及食品微生物的研究 [4] Jiaotou fermented CSB had higher sensory scores in interior structure and cohesiveness, but had lower sensory scores in odor and stickiness. The general sensory scores of two [5] groups were not significantly different. The TPA results Sci, 1995, 21: 49-55. indicated that Jiaotou fermented CSB was significantly TM [6] superior to Furong CSB in hardness, gumminess, chewiness, cohesiveness and adhesiveness (p 0.05) respectively, but Food Res Technol, 2005, 220: 540-545. TM only significantly better to Dangju CBS in cohesiveness [7] Cliffs, NJ, 1984: 134. (p0.05). In general, Jiaotou fermented CSB had better [8] eating quality indicated by parameters of TPA, while its odor preference varied. Process Biochem, 2000, 36: 127-130. [9] References: [10] [1]MAO Y Y, ZHU Z Q, JI Y H, et al. Study on pH value of fermentation dough addition of alkali[J]. Chinese Food Sci, 2001, 22: 88-90. [2]HARRIGAN W F, MCCANCE M E. Laboratory methods in food and