发酵香肠理化特性和感官质量相关性研究  

Study on correlation between physics-chemistry characteristics and sensory qualities of fermented sausages

作　　者：马菊[1] 孙宝忠[2] 郝永清[1] 张红梅[3] 种京华[2] 李海鹏[2] 高文霞[1] 

机构地区：[1]内蒙古农业大学动物科学与医学学院,内蒙古呼和浩特010018 [2]中国农科院畜牧研究所,北京100094 [3]内蒙古农业大学食品工程学院,内蒙古呼和浩特010018

出　　处：《肉类工业》2007年第5期18-21,共4页Meat Industry

摘　　要：对市售26种发酵香肠的理化特性和感官指标及相互间相关关系进行了研究。通过酸价、酸度、过氧化值、游离脂肪酸、pH值、挥发性盐基氮、水分含量、脂肪含量、直径与感官质量评测发现,市售各品种发酵香肠理化特性与感官质量指标存在较大差异,理化特性和感官质量的相关性研究表明,水分含量,酸价,游离脂肪酸,pH值等应作为发酵香肠品质设计、管理的必要理化指标。Physics- chemistry characteristics and organoleptic indexes of twenty six kinds of fermented sausages from markets were analyzed in the paper. The results showed that the consistency of the acid value, acidity, per-oxidative value, free fatty acid content, amino acid condition nitrogen, pH, TVB- N, water content, diameter and sensory quality was very low among the different fermented sausage products from the markets. The correlations between physics- chemical properties and sensory qualities showed that the acidity , value, free fatty , acid content, pH, water content should be considered as the necessary indexs in the design, control of the fermented sausage quality.

关 键 词：发酵香肠 理化指标 感官质量 感官与理化相关性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]