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Effects Of Different Storage Temperatures On The Quality Of Three Kinds Of Western Food Sauce

Posted on:2017-12-16Degree:MasterType:Thesis
Country:ChinaCandidate:J F YangFull Text:PDF
GTID:2311330512955335Subject:Agricultural extension
Abstract/Summary:PDF Full Text Request
In recent years,Western-style sauce food products become more and more popular because of its peculiar nutrients and organism.It keeps the products great extent of nutrients,fine tastes and good qualities.This paper chooses eggplant sweet sauce,soup of mushroom with chicken,minestrone as experimental materials.And they are stored at two different temperatures(4?,25?).The best storage periods are determined by their aerobic plate count,pH,moisture content,water activity,salinity,flavor,color,sensory quality and rheological property.The main contents and conclusions are as follows.The part 1: The storage characteristics of eggplant sweet sauce,which were stored at 4? and 25? respectively..The moisture content of eggplant sweet sauce arose.The pH of eggplant sweet sauce dropped.At 4 ? and 25 ?.Samples went bad at 16 th day and 13 th day respectively and the aerobic plate count exceeded the national standard.Flavor,color and viscosity of samples also changed.So the optimum storage periods are 13 days and 11 days respectively at 4? and 25?.The part 2:The storage characteristics of cream of mushroom with chicken,which were stored at 4? and 25? respectively..The rapid decrease of pH,corruption of samples occurred on the 11 day and 5day respectively at 4 ? and 25 ?.The aerobic plate count exceeded the national standard.Flavor,color and viscosity of samples are also changed.So the optimum storage periods are 9 days and 3 days respectively at 4? and 25?.The part 3: The storage characteristics of minestrone,which were stored at 4?and 25? respectively..The pH and viscosity of minestrone were changed during storage periods,which were stored at 4? and 25?,the total number of bacterial colony is exceeded the national standard on the 15 th day and 5th day respectively,and the flavor were changed significantly.L* increased while a* dropped and ?E is bigger than 2.The optimum storage periods are 13 days and 3 days respectively at 4? and 25?.
Keywords/Search Tags:Western-style Food Sauce, Storage Time, Product Quality, Shelf Life
PDF Full Text Request
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