不同烹饪方式加工过程中发酵香肠常规理化及安全性指标的差异分析

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中图分类号：TS251.65 文献标志码：A 文章编号：1000-9973（2025）11-0047-07

Abstract： The changes and differences of conventional physicochemical and safety indexes of fermented sausages during cooking（boiling，steaming，deep frying，frying and roasting） are discussed. The results show that there are significant differences in conventional physicochemical and safety indexes of fermented sausages processed by different cooking methods （ ΔP<0.05 ）. Deep frying，frying and roasting make the cooking loss rate，peroxide value and nitrite content significantly increase （ （P<0.05） ，while the color，moisture content and protein content show an downward trend. The fat content decreases significantly during roasting and boiling，and there is no significant change in fat content in fermented sausages processed by other cooking methods （P>0.05 . Peroxide value and nitrite content change the least during steaming，folowed by boiling，and increase significantly during deep frying，frying and roasting （P>0.05） 。（剩余13794字）