添加不同营养物质对西式香肠质量的影响  

Effects of Different Nutritional Additives on the Quality of Western-flavor Sausage

作　　者：黄艾祥[1] 

机构地区：[1]云南农业大学食品科学系,云南昆明650201

出　　处：《黄牛杂志》2001年第1期24-26,共3页Journal of Yellow Cattle Science

摘　　要：本文对添加胡萝卜泥、牛肝及淀粉的西式香肠的感官质量进行了研究 ,结果表明 :添加 1 0 %胡萝卜泥、4%淀粉能改善西式香肠的色泽、弹性、硬度及口感风味 ( P<0 .0 5) ,对其切面组织无不良影响 ( P<0 .0 5) ;而添加 1 0 %牛肝会造成香肠色泽发暗、弹性硬度差、口感风味不良及切面组织粗糙等 ( P<0 .0 5) ,此外 ,随着储藏期的增长 ( 2～ 7d) ,其色泽变差 ( P<0 .0 5)Effects of several nutritional additives on the sensory quality of western flavor sausage were discussed in this paper. The results were as follows: 10% carrot, 4% starch could improve color, elasticity, stiffness and flavor of western flavor sausage without any bad effects on cutting surface; while 10% bovine liver could make sausage dark, stiff, bad flavor and crude cutting surface and Long storage period (2 7 days) might cause bad color, too.

关 键 词：胡萝卜 牛肝 淀粉 组织状态 感官评定 色泽 西式香肠 品质 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]