| Vit.C、贮藏时间、温度对香肠PH值的影响 |
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| 引用本文： | 贾仁勇,彭顺清,等. Vit.C、贮藏时间、温度对香肠PH值的影响[J]. 肉品卫生, 2001, 0(8): 21-22,27 |
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| 作者姓名： | 贾仁勇 彭顺清 等 |
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| 作者单位： | 四川畜牧兽医学院，四川畜牧兽医学院，四川畜牧兽医学院，四川畜牧兽医学院 重庆 荣昌 402460，重庆 荣昌 402460，重庆 荣昌 402460，重庆 荣昌 402460 |
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| 摘 要： | 通过添加不同水平的Vit.C和贮藏时间、温度的变化,测定香肠中的PH值的大小,结果表明:Vit.C能使香肠中PH值降低(P< 0.05);贮藏时间越长,PH值先减小第32天后又略有增加;贮藏温度对PH值影响差异不显著(P>0.05)。
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| 关 键 词： | 不同条件 PH值 影响 |
EFFECT OF VITAMIN C , STORAGE TIME AND TEMPERATURE ON PH IN SAUSAGES |
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| Jia Renyong Peng Shuenqing Tang Fashu er al. EFFECT OF VITAMIN C , STORAGE TIME AND TEMPERATURE ON PH IN SAUSAGES[J]. Meat Hygiene, 2001, 0(8): 21-22,27 |
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| Authors: | Jia Renyong Peng Shuenqing Tang Fashu er al |
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| Affiliation: | Jia Renyong Peng Shuenqing Tang Fashu er al |
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| Abstract: | When we test the PH in the sausages after adding vitanun C of different levels and the variation of storage time and temperature, it shows that vitamin C can cause the reduction ot PH in the sausages (P <0 05) .The longer the storage tune,the smaller the PH However,after 32 days,the PH increases slightly The temperature for storage has no obvious effect on the PH (P>0 05) |
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| Keywords: | vitamin C storage time temperature PH ef-fect |
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