胡萝卜汁添加对乳化肠食用品质的影响  

Effect of Added Carrot Juice on the Eating Quality of Emulsion-Type Sausage

作　　者：邓亚敏[1] 张立芳[1] 邵俊花[1] 刘登勇[1] 宋立[1] 戚军[1] 

机构地区：[1]渤海大学食品科学研究院,化学化工与食品安全学院,辽宁锦州121013

出　　处：《肉类研究》2014年第4期1-4,共4页Meat Research

基　　金：国家自然科学基金青年科学基金项目(31301510)

摘　　要：研究了胡萝卜汁添加对乳化肠色泽、质构特性、保水性以及感官品质的影响。基于最优基础配方,实验通过控制胡萝卜汁的添加量(0%、5%、10%、15%),探索其对于乳化肠食用品质的影响。结果表明:添加胡萝卜汁组与对照组(胡萝卜汁添加量0%)的色差、质构以及感官方面存在显著差异(P<0.05)。随着胡萝卜汁添加量的增加,红度值、硬度都呈显著下降趋势,而蒸煮损失、黏聚性和弹性与对照组没有显著差异。胡萝卜汁添加量为10%的样品组的硬度、咀嚼性和胶着性最好,且通过感官评定得知该组各项指标综合评定结果最好,本实验得出10%是胡萝卜汁较优的添加量。This study examined the effect of different amounts of added carrot juice （0%, 5%, 10% and 15%） on the color, texture properties, water-holding capacity and sensory evaluation of emulsion-type sausage made with the optimal formulation. The results indicated that significant differences （P 〈 0.05） existed in color parameters, texture and sensory evaluation between the presence and absence of carrot juice. The red value （a＊） and hardness were both decreased significantly with increasing addition of carrot juice, while the cooking loss, cohesiveness and resilience showed no significant differences comparing with the control group. Besides, the best hardness, chewiness, adhesiveness and the highest overall sensory score were found upon addition of 10% carrot juice. Therefore, we concluded that the optimal amount of carrot juice added in emulsion-type sausage was 10% under the experimental conditions in this study.

关 键 词：胡萝卜汁 乳化肠 食用品质 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]