燕麦复合火腿肠的感官质构及保水特性研究-航空制造技术.PDF

98 2010, Vol. 31, No. 01 食品科学 ※基础研究 夏建新，王海滨* (武汉工业学院食品科学与工程学院，湖北武汉 430023) ：为了探索燕麦粉添加量对燕麦复合火腿肠品质特性的影响，分别对复合火腿肠进行感官评定及质构测定 (质构剖面分析) ，并对这两种评价测定方法的结果进行相关性分析，同时也对复合火腿肠的保水特性进行测定。感 官和质构测定结果表明：燕麦粉添加量为14% 时，复合火腿肠具有较理想的质构，感官总体接受性好；质构测 定硬度与感官评定硬度呈显著相关性(r=0.898) ，质构测定黏聚性与感官评定硬度、弹性呈显著相关性(r 分别为 －0.863 和－0.825) 。保水性测定结果表明：随着燕麦粉添加量的增加，复合火腿肠保水能力逐渐上升(94.33%～ 94.83%) ，当添加量达到17% 以后，保水能力变化不大，增加趋势平缓，可以看出，燕麦粉的添加可能有利于 提高复合火腿肠的保水性。因此，将适量的燕麦粉与肉品复合可以制作出能被消费者接受、质构和保水性很好的 燕麦复合火腿肠。 ：燕麦；复合火腿肠；感官评定；质构；保水性 Assessment of Sensory and Textural Properties and Water-Holding Capacity of Pork Sausages Containing Oat Flour XIA Jian-xin ，WANG Hai-bin* (College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China) Abstract ：In order to explore the effect of addition of oat flour on quality properties of pork sausages, the textural attributes of pork sausages containing oat flour were assessed by sensory evaluation and instrumental determination (texture profile analysis, TPA), and correlation analysis was conducted among the assessment results by the two approaches. Meanwhile, the water-holding capacity (WHC) of compound sausages was also determined. Results indicate that the compound sausages had an excellent texture and overall acceptability when oat flour was at 14% addition level. Hardness obtained from TPA was significantly (P ＜0.05) correlated with sensory hardness (r = 0.898) and cohesiveness obtained from TPA significantly (P ＜0.05) correlated with sensory hardness or springiness (r = －0.863, －0.825). WHC of compound sausages was slowly increasing with increasing level of added oat flour, ranged from 94.33% to 94.83%. However, WHC did not increase obviousl