高温火腿肠在贮藏过程中质构稳定性研究  

Texture Stability of High-temperature Ham Sausage during Storage

作　　者：李茁云[1] 郝红涛[1] 赵改名[1] 柳艳霞[1] 黄现青[1] 张秋会[1] 孙灵霞[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南省肉制品加工与质量安全控制重点实验室,河南郑州450002

出　　处：《食品科学》2010年第22期473-476,共4页Food Science

基　　金：农业部公益性行业科研专项(200903012)

摘　　要：选取不同等级高温火腿肠为实验材料,研究其在常温贮藏期间的质构特性变化,为火腿肠的生产流通提供技术支持。结果表明:火腿肠的硬度、脆性和咀嚼性总体呈现先增大后降低的趋势,且在贮藏期为90d时达到最大值;其内聚性在贮藏期间总体趋于稳定,但在贮藏期为180d时呈现增加趋势;特级火腿肠的黏着性在贮藏期间呈现先降低后增高的趋势,优级和普通级火腿肠整体呈现增高趋势;特级和优级火腿肠的弹性在贮藏期为90d时降低,之后呈现增加趋势,而普通肠的弹性波动较大,其弹性值较低。总体上,特级和优级火腿肠的总体质构特性在保质期末期与前期差别不大,而普通级火腿肠的质构特性在贮藏期间变化明显。In order to provide technological supports for production and distribution, high-temperature ham sausages with different grades were selected as the experimental materials to investigate the changes of texture characteristics during storage at normal atmospheric temperature. Results indicated that the hardness, brittleness and chewiness of high-temperature ham sausages exhibited a trend of initial increase and then decrease during storage, finally reached the maximum value at the storage period of 90 days. The cohesiveness revealed a stable tendency during storage and an increase at the storage period of 180 days. The adhesiveness of premium ham sausage exhibited a trend of initial decrease and then increase; in contrast, the adhesiveness of excellent and general class ham sausage revealed an overall increase trend. The springiness of premium and excellent ham sausage was reduced at the storage period of 90 days, and then increased at the late storage period; however, the springiness of general class ham sausage with lower value exhibited a big fluctuation. In general, the texture of premium and excellent ham sausage remained the stable characteristics in early and late stages during storage; to contrary, the texture of general class ham sausage had a remarkable change during storage stage.

关 键 词：高温火腿肠 贮藏 质构 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]