L －乳酸钠对青岛风味火腿感官品质和保鲜效果的影响

摘要

研究添加三个不同厂家的L－乳酸钠对青岛风味火腿感官品质和保鲜效果的影响。结果表明，添加不同厂家L－乳酸钠生产的青岛风味火腿的颜色、风味、口感、整体接受性、菌落总数，和贮藏期菌落总数呈现显著性差异。3号青岛风味火腿的颜色、口感、整体接受性和贮藏期菌落总数最好，工业生产火腿过程中该厂家的L－乳酸钠产品值得推广应用。%The effect of adding three kinds of L -sodium lactate produced by different manufactures on sensory quality and preservative effect of Qingdao flavor hams was studied .The results showed that the color, flavor, taste, overall acceptance , total number of colonies andtotal number of colonies in storage period of Qingdao flavor hams added with L -sodium lactate produced by different manufacturers showed significant difference .The color, taste, overall acceptance andtotal number of coloniesin storage period of No .3 Qingdao flavor hams was best andthis kind of L -sodium lactate was worth to be popular-ized and applied in the industrial productionof ham .