摘要
研究鸡肉火腿肠贮藏期间应力松弛特性、TPA质地参数变化规律。结果表明:贮藏时间对阻尼体黏滞系数η影响不显著,对其余3个松弛参数影响均极显著;在10℃和5℃条件下,贮藏温度对4个松弛参数影响均不显著。贮藏时间对硬度和耐咀性有较为显著的影响,对内聚性和弹性影响不显著;贮藏温度对4个TPA质地参数的影响是不显著的。在整个贮藏过程中,鸡肉火腿肠的质地没有发生较大的变化,仍保持较好的食用品质。经高温处理,鸡肉火腿肠松弛特性显著降低,其质地变得更加柔软、易嚼。
The variations in stress relaxation properties and TPA textural properties of chicken sausage were studied during storage. Results showed storage time had no significant influence on viscous damping coefficient （t/）, but had an extremely significant influence on three other relaxation parameters; storage temperature had no significant influence on four relaxation properties at 10 ℃ and 5 ℃. Storage time had a significant influence on hardness and chewiness but exerted no significant influence on cohesiveness or springiness; storage temperature showed no significant influence on the four TPA parameters. The texture of chicken sausage did not considerably change during the whole storage period and maintained good eating qua/ity. After high-texture processing, the relaxation characteristic of chicken sausage had significant decreased, so that the texture became softer and easier to chew.
出处
《肉类研究》
2013年第10期29-32,共4页
Meat Research
关键词
鸡肉火腿肠
贮藏
松弛特性
质地
chicken sausage
storage
relaxation properties~ textural properties
