胶原蛋白对香肠品质的影响研究  

Study on the Effect of Collagen on the Quality of Sausage

作　　者：李星[1] 葛良鹏[1] 张晓春[1] 布丽君[1] 景绍红[1] 刘文[1] 

机构地区：[1]重庆市畜牧科学院农业部养猪科学重点实验室养猪科学重庆市市级重点实验室,重庆402460

出　　处：《食品研究与开发》2014年第17期13-15,共3页Food Research and Development

基　　金：重庆市基本科研业务费项目(12619)

摘　　要：胶原蛋白独特的三螺旋结构,使得其在许多领域具有较重要的应用前景。在食品添加剂方面,胶原蛋白可以作为肉制品改良剂,改善肉制品的嫩度。本实验将胶原蛋白粉添加到香肠中,分析添加胶原蛋白粉后对香肠理化性质的影响。试验表明,添加胶原蛋白粉,可以使香肠的改善香肠的理化性质,使得香肠的水分含量和产率分别提高了19.90%和8.33%,同时还能改善香肠嫩度。Collagen has significant promise in many fields for its unique triplex helix. In the filed of food additive , collagen can be used as meat product improver for tenderness. In this trail , the collagen powder has been added into sausage, and then studied its effect on physicochemical property of sausage. The results showed that：with the addition of collagen, the physicochemical property of sausage was improved, the moisture content and yield has been increased by 19.90%and 8.33%respectively , and also the tenderness.

关 键 词：胶原蛋白 香肠 品质 影响 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]