火腿肠质地评价研究进展  

Recent Advances in Research on Sausage Texture Evaluation

作　　者：边兴伟 

机构地区：[1]广州市凯虹香精香料有限公司肉制品应用中心,广东广州510550

出　　处：《肉类研究》2012年第11期41-43,共3页Meat Research

摘　　要：在阐述食品质地概念的基础上,介绍肉制品的感官评价和仪器测定两种质地评价方法,重点阐述火腿肠质地评价的研究现状和存在的问题,展望仪器测定在火腿肠质地评价中应用前景。In this paper, the definition of food texture is described, and instrumental and sensory methods for evaluating texture properties of meat and meat products are introduced. This review focuses on the current situation of research on sausage texture evaluation and existing problems. Moreover, the current application in sausage texture evaluation and future prospects of instrumental measurement are explored.

关 键 词：火腿肠 质地评价 仪器测定 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]