Title: THE RELATIONSHIP BETWEEN PH AND AW AND ITS EFFECTS ON THE FLAVOR OF CHINESE-STYLE FERMENTED SAUSAGE
Abstract: The relationships between pH and Aw and their effect on the flavor of Chinese-style fermented sausage were researched.The results showed that both Aw and pH decreased in the course of fermentation and presented positive correlation.The Aw of product decreased with water content reduced during the product drying,but pH increased compared with that of fermenting course.By sensory evaluation,the optimum technique parameter are fermentation and drying duration 42 h,30 h respectively,the best pH,Aw and water content are 4.91,0.781,28.11 %,respectively.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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