β-环糊精在鸭肉香肠中的脱腥工艺  

Using β-Cyclodextrin to Eliminate the Rammish in Making Duck Sausage

作　　者：沈洛夫[1] 赖凤英[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640

出　　处：《无锡轻工大学学报（食品与生物技术）》2003年第1期105-107,共3页Journal of Wuxi University of Light Industry

摘　　要：通过 4组实验对照 ,在生产鸭肉香肠时加入不同含量的 β 环糊精 ,按照行业标准SB/T10 2 78— 1997对其进行感官评定和水分测定及各组实验的出品率比较 .通过试验得出了 ,当 β 环糊精的使用量为鸭肉质量分数 0 .1%时 ,能有效除去鸭肉固有的腥味同时又不影响香肠的品质 ;β 环糊精含量过高香肠质量变差 。For its inner unhydrophilic and outer unhydrophilic hydrophilic character, β Cyclodextrin formed an especial inclusion complex with the rammish materials. We did four experiments with different also content of β Cyclodextrin. We compared the sensory evaluation and the content of water . We compared the finished product rates at the same time. It was found that the rammish in the duck meat could be removed by using β Cyclodextrin when making duck sausage. The best content of β Cyclodextrin found in the duck sausage test, was 0.1% of the weight of duck's meat. The sausage went to bad when the content of β Cyclodextrin was more than 0.1%, and the rammash could not be removed when the content of β Cyclodextrin was less than 0.1%.

关 键 词：Β-环糊精 鸭肉香肠 脱腥工艺 腥味 肉制品 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]