鸡肉火腿肠贮藏期间应力松弛特性及质地评价研究  

Study on relaxation properties and texture evaluation of chicken ham sausage during storage

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：《肉类工业》2014年第1期25-27,共3页Meat Industry

摘　　要：研究了鸡肉火腿肠贮藏期间松弛特性、TPA质地参数变化规律。发现在设定的试验条件下,贮藏时间对硬度和耐咀性有较为显著的影响,对内聚性和弹性影响不显著;贮藏温度对四个TPA质地参数的影响是不显著的。在整个贮藏过程中,鸡肉火腿肠的质地没有发生较大的变化,仍保持了较好的食用品质。经高温处理,鸡肉火腿肠松弛特性显著降低,其质地变得更加柔软、易嚼。The variation law of relaxation properties and TPA textural parameters were studied during storage. Under the designed testing conditions, storage time had significant influence on hardness and chewi- ness, and no significant influence on cohesiveness and springiness. Storage temperature had no significant influence on the four TPA parameters. The texture of chicken ham sausage had no big change in the whole storage, and the product still keep better edible quality. Through high temperature treatment, the relaxation properties of it were significantly reduce, and the texture became more soft and easy to chew.

关 键 词：鸡肉火腿肠 贮藏 松弛特性 质地 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]