肥瘦肉质量比和芹菜粉对川味香肠品质的影响  

Effect of Fat to Lean Meat Ratio and Celery Powder on Quality of Sichuan Sausages

作　　者：夏文银[1] 苏燕[1] 夏杨毅[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《肉类研究》2015年第5期1-5,共5页Meat Research

基　　金：公益性行业(农业)科研专项(201303082-7)

摘　　要：川味香肠食用品质受原辅料影响较大,芹菜粉有较好的发色作用。实验研究不同肥瘦肉质量比和芹菜粉添加对川味香肠的品质特性影响。结果表明:肥瘦肉质量比为15∶85的香肠质构特性较好,脂肪含量和过氧化值均显著低于其他组(P<0.05),感官评价得分较高;添加0.2%芹菜粉后,川味香肠外观色泽鲜红饱满,具有较好的质构特性和风味,亚硝酸盐残留量为(1.398±0.043)mg/kg,比对照组低75.23%,表明添加芹菜粉能降低亚硝酸残留。The eating quality of Sichuan sausage is greatly influenced by raw and auxiliary materials. Moreover, Sichuan sausage with celery powder can exhibit an increased color fixation. In this study, investigations were carried out to explore the effects of fat to lean meat ratio and celery powder addition on quality characteristics of Sichuan sausage. The results indicated that Sichuan sausage with optimal texture properties and sensory characteristics was composed of fat and lean at a mixing ratio of 15：85, fat content and peroxide value of which were significantly lower than those in other groups（P〈0.05）.Adding 0.2% of celery powder to Sichuan sausage could result in a marked increase in texture properties and flavor, and an obvious reduction by 75.23% in residual nitrite to（1.398 ± 0.043） mg/kg.

关 键 词：川味香肠 肥瘦肉质量比 芹菜粉 亚硝酸盐残留量 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]