花生、脂肪和淀粉添加量对香肠感官评价和质构的影响  

Effects of Peanut Paste,Fat and Starch Addition Amounts on Sensory Evaluation and Texture Characteristics

作　　者：唐善虎[1] 许富荣[1] 陆璐[1] 孟丽[1] 杨容生[1] 

机构地区：[1]西南民族大学生命科学与技术学院,四川成都610041

出　　处：《食品科学》2008年第9期273-276,共4页Food Science

摘　　要：为了确定香肠中花生、脂肪和淀粉的添加量对香肠质量的影响和最优配比,采用三因素三水平L9(34)正交试验设计对花生、脂肪和淀粉添加量进行优化,花生添加量的三个水平分别为3%、5%、8%,脂肪添加量的三个水平分别为12%、15%、18%,淀粉添加量的三个水平分别为6%、9%、12%。应用感官评分法对香肠外观、组织状态、气味、色泽、口感、切片性和耐煮性进行评分,并采用质构剖面分析方法对香肠硬度、弹性、黏聚性和咀嚼性进行测定。结果表明:感官评定与质构测定结果较一致,最佳组合均为5%花生、12%脂肪和9%淀粉。极差分析发现,花生含量对香肠的硬度、弹性和黏聚性影响最大(极差分别为2497.72、0.26和0.16),而脂肪对香肠的咀嚼性影响最强,淀粉添加量对质香肠构影响较弱。Orthogonal test design of L9 （3^4） was performed to optimize the addition amounts of peanut paste, fat and starch in sausage. Sensory score systems were used for the evaluation of sausage physical appearance, texture, color, flavor, mouth feel, sliceability and boiling resistance, and texture profile analysis by texture analyzer was applied for the determination of sausage texture, such as hardness, springiness, cohesiveness and chewiness. The results showed that the optimal combination was addition amounts of 5% peanut, 12% fat and 9% starch based on sensory evaluation scores and texture analysis. Texture analysis also indicated that peanut addition amount has the stongest influences to the hardness, cohesiveness and chewiness of sausage with corresponding differential R values of 2497.72, 0.26 and 0.16, respectively. Fat addition amount mainly impacts the sausage springiness.

关 键 词：花生 香肠 质构 感官评定 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]