原料肉质量及斩拌比例对红肠品质影响的研究  

Effects of Raw Meat and Chopping Rate of Fat and Lean Meat on Quality of Red Sausage

作　　者：孙方达[1] 赵钜阳[1] 李媛媛[1] 开晗[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品工业》2016年第4期197-202,共6页The Food Industry

基　　金：黑龙江省应用技术研究与开发计划项目(GC13B212);黑龙江省博士后研究人员落户黑龙江科研启动资助金(课题编号LBH-Q12154)

摘　　要：主要研究了红肠生产过程中原料肉的质量和肥瘦肉斩拌比例对红肠组织结构和感官品质的影响。试验结果表明,以冷却肉为原料生产出红肠的亮度值L*、红度值a*、硬度、弹性、咀嚼度、回复性和各项感官指标均好于冻肉加工的红肠,表明新鲜肉更适合作为生产红肠的原料肉;此外部分缓化解冻肉制成的红肠好于完全缓化解冻肉。肥瘦肉的斩拌比例均为50%时,红肠的亮度值L*、咀嚼度、回复性、硬度和感官质量均好于其它处理组,确定了红肠生产中肥肉和瘦肉的最适斩拌比例均为50%。在此条件下所得红肠的品质较为优良。The influences of raw meat quality and chopping rate of fat and lean meat on color, texture and sensory quality of Harbin red sausage were studied. The results showed that the L＊ value, a＊ value, hardness, springiness, chewiness, resilience and sensory quality of the sausages made by chilled meat were the best, and the quality of sausage made from semi-thawing frozen meat was higher than that of completely thawing frozen meat. The L＊ value, chewiness, resilience, hardness and sensory quality of the sausages made with the chopping rate of 50% of fat and lean meat were the best. The results revealed that chilled meat was the best meat to make the sausage, and higher quality sausage could be produced by 50% of fat and lean meat chopping.

关 键 词：原料肉 红肠 加工工艺 斩拌 质量控制 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]