Abstract:A research on La sausages was carried out by imitating the large-scale La sausage con vec-tion drying of Guang Dong factories.Quality indexes examined include:moisture content,sodium nitrite content,amino acids,free fatty acids,effective acidity,color development ratio.Results showed that (1)At the first day of drying,,moisture evaporation was the dominant change while other reactions were insignifi-cant or in fluenced little by moisture evaporation;(2)The major physical and chemical reactions associated with flavor generation occurred simultaneously at the third day of the study.
袁海涛;芮汉明;罗虹. 广式腊肠热风干燥过程理化特性的变化[J]. 肉类研究, 2001, 15(4): 13-15.
Yuan Haitao Rui Minghan Luo Hong. Physical and Chemical Properties Changes During the Processing of Guang Dong Style La Sausage. Meat Research, 2001, 15(4): 13-15.