海藻糖对中式培根品质及保鲜效果的影响

摘要

The effect of trehalose on the quality and preservative effect of Chinese bacon was mainly studied.The results showed that there was no significant effect on pH and color of Chinese bacon when trehalose was added.However, trehalose could significantly inhibit the growth of microbes and fat oxidation of Chinese bacon whether it was stored at 4 ℃ or room temperature.%主要研究海藻糖对中式培根品质及保鲜效果的影响.结果表明,添加海藻糖对中式培根的酸碱度和色泽无显著性影响,然而无论是在4℃贮藏还是常温贮藏,海藻糖均能显著抑制微生物的生长和脂肪氧化.