原辅料添加顺序对乳化型香肠品质影响  

Effect of Sequential Additions of Raw and Subsidiary Materials on the Quality of Emulsion-type Chicken Sausages

作　　者：扶庆权[1] 曾华[1] 徐宝才 

机构地区：[1]南京晓庄学院生物化工与环境工程学院,江苏南京211171 [2]南京雨润食品有限公司技术中心,江苏南京210041

出　　处：《食品科学》2010年第15期103-106,共4页Food Science

摘　　要：对5种原辅料不同添加顺序生产的乳化型香肠的持水性、质构特性(感官评定和机械测定,其中机械测定包括TPA压缩和W-B剪切)和微观结构进行研究。结果表明:按照瘦肉蛋白提取后和脂肪的乳化体混合斩拌,最后拌制调味料、淀粉、剩余冰水的顺序生产的乳化型香肠的持水性、质构特性和微观结构都最好,TPA压缩法和W-B剪切测试多重比较结果均呈显著差异性。In this work,chicken breast meat and chicken skin were used as raw materials to produce emulsion-type chicken sausages with the additions of some subsidiary materials.Five addition sequences for raw and subsidiary materials were designed for emulsion-type chicken sausage production and the products obtained were evaluated for their water-holding capacity,textural characteristics（analyzed by sensory evaluation and instrumental measurements,namely TPA compression and W-B shearing） and microstructural properties.Chicken sausages produced through the sequential steps of lean protein extraction,fat emulsification,chopping and mixing of seasonings,starch and ice water mixing has the best water-holding capacity,textural and microstructural characteristics.Multiple comparisons on TPA and W-B tests also exhibited a significant difference among chicken sausages produced based on different sequential additions of raw and subsidiary materials.

关 键 词：乳化型香肠 持水性 感官评定 TPA W-B剪切 电镜 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]