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| Studies on Physial-Chemical Properties and Microbiological Situation Duing Drying of Harbin Dry-Sausage |
| Y.Cmen;H.M.Wang;H.F;Na;Y.M.Cao |
| (Dept.of Food Sci,Northeast Agric. College,Harbin 150030,China) |
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Abstract Abstract Dry sausages processed by traditional method(natural drying)and quick method(drying athigh temp)were studied.Moisture content, NaCl,TBA Value,total volatile basic nitrogen(TVBN)and total bacteria number (TBN)were measured The results indicated that traditionaldry sausage is one of fermented sausages and quick dried sausage has no fermentation。Moisturecontent decreased rapidly during the first week of drying. The final dried product contains 20.4%moisture,4.48% NaCl and the cooked produc...More
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Received: 30 January 2018
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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1994, Vol. 8 
