肉与肉制品的水分活度.pdfVIP

肉类研究 MEAT RESEARCH 2009.5 肉类保藏技术(十六） Meats Preservation(ⅩⅥ) S o uthwest University 肉与肉制品的水分活度 1 2 翁航萍 ，徐雄新 (1.西南大学 食品学院,重庆　400715；2.上海雪丰国际贸易有限公司,上海　200333) 摘　要：水分活度是影响肉及肉制品变质的重要因素之一，直接影响颜色、气味、口感等 物理指标以及产品的储藏期。本文通过介绍水分在肉中的存在形式，阐明肉及肉制品中水分 和微生物生长繁殖、油脂氧化的关系。水分活度作为肉制品质量控制标准参数之一，对企业 的生产和产品的保藏有着重要的意义。 关键词:水分活度；肉及肉制品；微生物；油脂氧化；储藏；保存期 The Water Activity of Meat Products 1 2 WENG Hangping , Mark . XU ( 1. College of Food Science, Southwes t Univers ity , Chongqing , 4007 15; 2. Shanghai Sainf oin Int’ITrading Co., L td, Shanghai 200333) Abstract: Water activity (a ) is one of the most important ingredients that affects the corrupt of meat and w meat products, it directly affects the color, flavor, sense and other physical targets and also the shelf-life of the products. This article elucidates the relation s of aw and the growth of microorganism , the oxidation of lipid through introduction of the form of water. Water activity (a ), as one of the meat w products quality standard parameters, plays an important part in the production of enterprise and the preservation of products. Key words: water activity (a ); meat and meat-products ; microorganism ; oxidation of lipid ; storage; w s