西式肉糜火腿气孔成因分析

摘要

Stomata or bubbles in cross section and surface of the western - style minced ham affect the sensory quality and shelf life of product. The factors influencing stomata formation were analyzed by or- thogonal test, the key factors were determined as the pr%西式肉糜火腿成品切面和表面普遍存在一些大大小小不同的气孔或气泡，影响了产品的感官质量和保质期。采用正交试验对影响气孔形成的要素进行全面分析，确定出气孔形成的关键因素，并提出相应的控制措施。