鸡肉火腿肠综合品质的研究  

Comprehensive Quality of Chicken Ham Sausages

作　　者：扶庆权[1] 周宏[1] 

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

出　　处：《食品科学》2011年第1期45-48,共4页Food Science

基　　金：南京晓庄学院分析化学重点学科建设资助项目;南京晓庄学院青年教师专项(2010KYQN29)

摘　　要：对在超市购买的3种鸡肉火腿肠的理化指标、感官评定、质构特性、微观结构和色泽进行研究,结果发现:3种鸡肉肠的硬度、胶着性、咀嚼性、亮度和白度存在显著性差异,弹性和内聚性无显著性差异,3种鸡肉肠的硬度、胶着性和咀嚼性均依次较小;鸡肉肠A、B的理化指标测定结果相对较好,鸡肉肠A的香味最好,鸡肉肠B的口感、微观结构和色泽最好,鸡肉肠C的嫩度好。综合各指标总体评价,鸡肉肠B的综合品质最好。Physico-chemical parameters,sensory evaluation,textural characteristics,microstructural characteristics and color of three kinds of commercial chicken ham sausages were studied in this study.The results showed that the three kinds of chicken sausages were significantly different in hardness,gumminess,chewiness,lightness and whiteness,while no significant difference observed in springiness and cohesiveness.For each of them,the values of harness,gumminess and chewiness were decreased sequentially.Chicken ham sausages A and B exhibited comparatively better physichemical parameters.Sausage A was the best in aroma;the sausage with the best mouthfeeling,microstructure and color was sausage B;and the tenderness of sausage C was the best.Considering collectively,sausage B has the best comprehensive quality.

关 键 词：鸡肉肠 品质 感官评定 质构 微观结构 色泽 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程] TS251.7[轻工技术与工程—食品科学与工程]