肠衣加工过程中拉伸特性和色差变化分析  

Changes in color and tensile characteristics during processing of sausage casing

作　　者：陈菲[1] 王道营[1] 刘芳[1] 诸永志[1] 徐为民[1] 焦迎春 孙晓冬 

机构地区：[1]江苏省农业科学院农产品加工研究所,南京210014 [2]如皋市太阳肠衣食品有限公司,江苏南通226500

出　　处：《南方农业学报》2011年第10期1288-1290,共3页Journal of Southern Agriculture

基　　金：江苏省科技支撑计划项目(BE2011394);江苏省农业自主创新资金项目[CX(11)2062];南通市科技创新计划项目(AL2010001)

摘　　要：【目的】研究肠衣在生产过程中品质特性变化,以期更好地开发利用肠衣资源。【方法】选取几个工艺点,用质构仪测定肠衣的拉伸性变化,色差计测定肠衣的色差变化。【结果】肠衣在加工过程中,随着加工时间推移,拉伸阻力先呈明显上升趋势,但肠衣腌制后拉伸阻力又出现明显的下降趋势;L*(亮度)值在腌制之前呈明显下降趋势,腌制后则呈明显上升趋势;b*(黄度)值在贮藏两年后才出现明显上升趋势。【结论】肠衣在腌制后和经长时间贮藏后拉伸特性和色差均会发生明显变化。[Objective]In order to develop and use the resource of sausage casing,the quality changes in the production process of sausage casing was studied.[Method]Several stages during the processing of sausages were selected to analyze the tensile characteristics using texture analyzer and the color changes using chromatic aberration.[Result]The result showed that during processing stages,the tensile strength remained increase,while it significantly decreased during preservation.The L（light） decreased before pickled sausage and then showed a clear upward trend after pickled sausage,b（yellow） significantly increased after 2 years of storage.[Conclusion]The tensile characteristics and the color of sausage casing changed significantly after pickling and storage for a long duration.

关 键 词：肠衣 加工 拉伸特性 色差变化 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]