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Quick Search     Adv Search 1993 Vol. 7, No. 4 Published: 1993-10-01 Package & Storage Basic Research Processing Technology Application Research        Application Research 21 Preparation of a Yogurt -like product Cantaining Egg Jiangxi Agricultuaral University Zhou Yongchang et al DOI: 10.7506/rlyj1001-8123-199304006 After having studied on the influence of the ratio of egg to milk, fermention adjunct, the mount of sucrose, culture temperature and the thickening agent upon the quality of the product, the authors then successfully prepared a yogurt -like product containing egg which is nutritions and has a good mouthfeel. 1993 Vol. 7 (4): 21-24 [Abstract] ( 118 ) 全文 ( 151 )        Package & Storage 38 A study on Extending the Shelf Life of Red Sausage Kong Baohua Zhen Pubin DOI: 10.7506/rlyj1001-8123-199304012 The experiments were conducted in order to extend the shelflife of vacuum packaged Red sausage. The treatments induded the heat treatment and wave treatment after vacuum package, and sorbate dipping before vacuum package. The results showed that heating and waving could effectively extend the shelflife of Red sausage. Heating for 15 minutes in boiling water after vacuum package could obtain the best effect. And while the Red sausage was stored for 14 days at the room temperature, the bacterial count was only 3. 1×103CFU/g, which was far lower than those of state standard. In contrast, the bacterial count of the control group reached 2.7 × 106CFU/g at 7th days, this was wuch higher than ones of state standard. 1993 Vol. 7 (4): 38-44 [Abstract] ( 114 ) 全文 ( 222 )

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