超细鲜骨粉在西式肠类制品中的应用  

Application of Ultra-Fresh Bone Powder to Western-Style Sausages

作　　者：花金东[1] 周光宏[1] 徐幸莲[1] 

机构地区：[1]南京农业大学食品科技学院肉类研究室,南京210095

出　　处：《肉类研究》2002年第2期35-36,44,共3页Meat Research

摘　　要：本课题分析了超细鲜骨粉的营养价值及其粒度,并以超细鲜骨粉(骨粒粒度≤100μm)作为钙源,按0.5%、1%和2%添加到四种西式肠类制品中,对产品进行感官评定分析。结果表明:添加2%的超细鲜骨粉(骨粒粒度≤100μm)对产品的各项感观指标无影响;同时产品的钙含量增加了151mg/100g。The nutritional composition and size of ultra-fine fresh bone powder (UFFBP) were analyzed, and four western-style sausages added UFFBP (bone size≤100μm) , as calcium sources at 0.5%, 1% and 2% were produced and sensory evaluated in this paper. The results showed that the characteristics of the products with addition of 2% UFFBP (bone size≤100μm) had not changed, and the calcium content in products increased by 151 mg/100g.

关 键 词：超细鲜骨粉 西式肠类制品 粒度 感官评定 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]