脂肪颗粒大小及添加量对中式香肠品质的影响  

Effect of Fat Particle Size and Fat Addition on the Quality of Chinese Sausage

作　　者：吴强[1] 陈韬[1] 杨汝男 李燕清 朱铁花 朱姗 许家应 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]武定永银农产品开发有限公司,云南武定651600

出　　处：《肉类研究》2017年第10期12-17,共6页Meat Research

基　　金："十二五"农村领域国家科技计划项目(2012BAD28B04-2)

摘　　要：采用析因设计研究脂肪颗粒大小(5、8、10 mm)与脂肪添加量(30%、20%和10%)对中式香肠品质的影响。结果表明:脂肪颗粒大小对香肠成品率、烘烤时间、口感、色泽、多汁性和组织状态有显著影响(P<0.05);脂肪添加量对成品率、烘烤时间、嫩度、硬度、咀嚼度、亮度值(L~*)和口感、香味、色泽、多汁性及组织状态有显著影响(P<0.05);脂肪颗粒大小和脂肪添加量对香肠香味、色泽及整体接受度有显著交互作用(P<0.05)。通过对4组香肠的质构特性及感官品质进行评价,发现4组香肠的咀嚼度、风味、多汁性和整体接受度无显著差异(P>0.05),但在减少香肠配方中脂肪添加量时,减小脂肪颗粒有利于改善香肠的硬度和组织状态,且当香肠中的脂肪颗粒大小为5 mm、脂肪添加量为20%时,其总体品质最好。The factorial design was applied to study the effect of fat particle size （5, 8 and 10 mm） and fat addition （30%, 20% and 10%） on the quality of Chinese sausage. Results showed that fat particle size had a significant influence on the yield, roasting time, taste, color, juiciness and texture （P 〈 0.05） and besides these parameters, tenderness, hardness, chewiness and brightness value （L＊） were also significantly affected by fat addition （P 〈 0.05）. Comparative texture and sensory evaluation of four groups of sausages revealed no significant differences in chewiness, flavor, juiciness or overall acceptance （P 〉 0.05）. Reduced fat addition was beneficial for improving the hardness and texture of sausages. In conclusion, addition of 20% mince fat with a particle size of 5 mm resulted in the best overall quality.

关 键 词：脂肪颗粒大小 脂肪添加量 中式香肠 质构 感官品质 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]