胡萝卜汁添加对乳化肠食用品质的影响.docVIP

胡萝卜汁添加对乳化肠食用品质的影响 摘 要： 研究了胡萝卜汁添加对乳化肠色泽、质构特性、保水性以及感官品质的影响。基于最优基础配方，实验通过控制胡萝卜汁的添加量（0%，5%，10%，15%），探索其对于乳化肠食用品质的影响。结果表明：添加胡萝卜汁组与对照组（胡萝卜汁添加量为0%）的色差、质构以及感官方面存在显著差异（P 0.05）。随着胡萝卜汁添加量的增加，红度值、硬度都呈显著下降趋势，而蒸煮损失、黏聚性和弹性与对照组没有显著差异。胡萝卜汁添加量为10%的样品组的硬度、咀嚼性和胶着性最好，且通过感官评定得知该组各项指标综合评定结果最好，本试验条件下初步得出10%是胡萝卜汁较优的添加量。 关键词： 胡萝卜汁；乳化肠；食用品质 The effect of additive carrot juice on edible qualities of emulsion-type sausage DENG Ya-min， ZHANG Li-fang， SHAO Jun-hua*， LIU Deng-Yong， SONG Li， QI Jun （Research Institute of Food Science， College of Chemistry， Chemical Engineering and Food Safety， Bohai University， Jinzhou， Liaoning， 121013） Abstract： The effect of additive carrot juice of four different ratios （0%， 5%， 10%， 15%） on emulsion-type sausage that was made based on the optimal formula was studied by testing four indicators of edible qualities including chromatism， texture properties， water holding capacity and sensory evaluation. The results indicated that significant differences （P ?0.05） existed in chromatism， texture and sensory evaluation between the groups adding carrot juice and that without addition of carrot juice. The red value （a*） and hardness were both decreased significantly with the increasing of proportion of carrot juice. While the cooking loss， cohesion and resilience showed no significant differences comparing with the controlled group. Besides， the best hardness， chewiness， adhesiveness and the highest score of sensory evaluation in the integrated indicators were found in the sample group of 10% additive amount， then it was tentatively concluded that 10% additive ratio of carrot juice was a better choice under the experimental condition. Key words： Carrot juice ； Emulsion-type sausage； Edible qualities 中图分类号：TS251.51 文献标志码：A 乳化肠基本是由斩切极细的肌肉组织、脂肪组织和水组成。水中加入盐类和调味料以产生颜色和风味，并在一定程度上稳定这种特殊的混合物[1]。它既可用精选原料肉制成品质优良、营养丰富的高档食品，也可利用肉类加工过程所形成的碎肉，制成价格低廉、经济实惠的大众化食品[2]。随着当今社会生活节奏的加快，越来越多消费者更加注重追求健康、快捷和方便的食品。因此，除了外型美观、色泽明亮诱人、香醇味美、携带方便等特点，乳化肠的天然、营养和保健功能也得到广泛关注[3-4]，各种蔬菜花色乳化肠的相继开发逐渐成为研究热点。 胡