摘要
主要研究了壳聚糖对中式香肠的感官品质和抗脂肪氧化性能的影响,检测了产品的风味、口感、色泽、酸价、过氧化值和丙二醛含量。试验结果表明,在中式香肠中添加0.4%的壳聚糖即可明显的抑制贮存过程中脂肪的氧化(p<0.01),壳聚糖的浓度增加抑制效果增强。0.4%￣0.8%的壳聚糖添加量对产品风味无不良影响,同时具有一定的护色作用。
The effects of chitosan on Chinese-style sausage, including flavor, textured sensory, TBA value, acid value, color and water binding capacity were examined. 0.4% chitosan reduced distinctly lipid oxidation and the more added, the better in anti oxidation. The samples treated without and with chitosan had the same sensory qualities.
出处
《食品科技》
CAS
北大核心
2006年第10期273-275,共3页
Food Science and Technology
基金
市级资金资助项目
关键词
壳聚糖
中式香肠
抗氧化性
感官性能
chitosan
Chinese-style sausage
anti oxidative property
property of senses
