湿热物理改性红小豆全粉的添加量对火腿肠质构和色度的影响  

Effect of whole adzuki bean powder treated by heat-moisture on the textural property and chromaticity of pork sausage

作　　者：孟宪昉[1] 刘建福[2] 刘立增[1] 白正晨[1] 

机构地区：[1]天津商业大学理学院,天津300134 [2]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品工业科技》2014年第6期281-283,共3页Science and Technology of Food Industry

基　　金：天津市科技计划星火专项(10ZHXHNC08200);国家十二五科技支撑计划(2012BAD34B05-07)

摘　　要：应用TA．XT2质构仪、感官评价和Hunterlab色度仪，研究了湿热物理改性红小豆全粉的添加量对火腿肠质构和色度的影响。结果表明：随着红小豆全粉的添加量增加（2％～6％），火腿肠的硬度、弹性和咀嚼性显著增加（p〈0．05），而火腿肠的胶粘性无明显变化；Hunterllab测定的L^＊值和a^＊值随着红小豆全粉添加量的增加而显著增加（p〈0．05），而b^＊值变化很小。感官评价的T测验结果表明，添加6．0％红小豆全粉火腿肠的风味、香气、色泽、总体接受性方面优于无添加红小豆全粉的火腿肠。Effection on textural property and chromaticity of pork sausage from dosage of whole adzuki bean powder by TA.XT2 Texture analyzer,sensory panel scores and Hunterlab Colorimeter were studied. As result demonstrated ,along with the addition of whole adzuki bean powder in the formula （2%-6%）,the hardness, springiness and chewiness of pork sausage increased significantly,respectively（p〈0.05）,but the cohesiveness was not influenced,along with dosage increased of whole adzuki bean powder,the L^＊ value and a^＊ value of Hunterlab Colorimeter for port sausage have obviously increase （p〈0.05）,however,the b^＊ values changed very little. Sensory panels found that the taste,flavor,color and overall acceptance in pork sausage with addition of 6.0% pretreated whole adzuki bean powder were better than sausage with whole adzuki bean powder without pork.

关 键 词：湿热物理改性红小豆全粉 火腿肠 质构 色度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]