压缩比对火腿肠制品质构特性的影响  

Effect of Compression Ratio on Textural Characteristics of Ham Sausage

作　　者：郝红涛[1] 柳艳霞[1] 李苗云[1] 赵光辉[1] 赵改名[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2010年第7期10-13,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BBAD70B02)

摘　　要：为在测定火腿肠质构特性时选择合理压缩比,研究30%～80%范围压缩比对不同等级火腿肠质构特性的影响。结果表明:脆性指标检出与否是确定压缩比的重要参考依据;在火腿肠制品的凝胶系统达到一定强度时,采用的压缩比趋于一致。To explore textural characteristics of ham sausage,the effect of compression ratio within the range of 30% to 80% on textural characteristics of ham sausage was investigated.Results indicated that fracturability property provided an important reference to compression ratio.Compression ratios tended to be consistent when an appropriate strength of gelatin system for ham sausage preparation was reached.

关 键 词：火腿肠 质构 压缩比 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]