添加超细粉碎盐煸鸡骨泥对鸡肉肠品质的影响  

Effect of adding superfine-smashed salt-baked chicken bone paste on quality of chicken sausage

作　　者：刘媛[1] 蔡蕊[1] 阮征[1] 李汴生[1] 郭伟波 林光明 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东无穷食品有限公司,广东饶平515726

出　　处：《食品工业科技》2012年第3期224-226,231,共4页Science and Technology of Food Industry

基　　金：广东省教育部产学研结合项目(2009B090300002)

摘　　要：在鸡肉肠中添加一定比例的超细粉碎盐焗鸡骨泥会增加肉肠的风味和营养,但添加后可能会对鸡肉肠凝胶的质构带来不利影响。以普通鸡肉肠的加工为基础,分别添加4%、8%、12%、16%(按干基计)的骨泥,通过采用单因素实验,根据色泽和质构特性测定,并结合感官评定分析,探讨了盐焗鸡骨泥对鸡肉肠品质特性的影响。当骨泥添加量增加,鸡肉肠和鸡肉糜的L*值下降,b*值上升;鸡肉肠的凝胶强度、硬度、咀嚼性均下降,弹性先下降(0%～8%骨泥添加量)后上升(8%～16%骨泥添加量);鸡肉肠的感官得分先上升后下降。当骨泥添加量为12%时,鸡肉肠的感官接受度最高,为最佳盐焗鸡骨泥添加量。Adding a certain proportion of superfine-smashed salt-baked chicken bone paste into chicken sausage would increase sausage＇s flavor and nutrition,but decreased its texture quality to a certain degree.Based on normal formula and processing conditions of ordinary chicken sausage,the effects of adding 4%,8%,12%,16%（db） superfine-smashed salt-baked chicken bone paste on quality of chicken sausage were studied.The color,TPA and sensory evaluation were used to indicate the quality of the chicken sausage.With bone paste addition increasing,L value of minced chicken meat and chicken sausage decreased,and b value increased;while the gel strength,hardness and chewiness decreased,and spring decreased firstly（0%～8%） and then increased（8%～16%）;sensory evaluation score increased firstly and then decreased.The sausage with 12%（db） of bone paste was of the highest sensory-acceptance.

关 键 词：超细粉碎 盐焗鸡 骨泥 鸡肉肠 品质 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]