摘要
为了研究香肠加工过程中搅拌方式和时间对产品品质的影响,比较了真空搅拌3 min、9 min和常压搅拌9 min三种不同搅拌方式对肉馅理化特性和香肠感官特性的影响。结果表明:搅拌方式对肉馅水溶性蛋白溶出率和香肠内聚性无显著影响(P>0.05),真空搅拌9 min处理组的肉馅p H值较其他处理组更偏离等电点(p I),盐溶性蛋白质溶出率显著高于其他组(P<0.05),香肠产品水分含量、红色度(a*)和黄色度(b*)以及产品的质构特性显著高于其他处理组,而蒸煮损失显著小于其他处理组(P<0.05)。因此,真空搅拌9 min获得香肠品质最佳。
To study the effect of rolhng way and time of sausage processing to the quality of products,the three different rolling ways of vacuum rolling of 3 min, 9 min and air rolling 9 min were compared by assessing the physiochemical property of ground meat and the sensory property of sausage. The results showed that the rolling way had no significant effect on water-soluble protein of ground meat and cohesion of sausage （P〉0.05）. pH value of 9 min vacuum rolling treatment had more deviating from isoelectric point （pI）, the salt soluble protein dissolution rate was significantly higher than other groups （P〈0.05）,sausage product moisture content,red （a＊） and yellow degrees （b＊）,and the product of texture properties was significantly higher than other treatment group,and cooking loss was significantly less than other treatment group （P〈0.05）. Therefore, vacuum rolling 9 min got the best quality sausage.
出处
《黑龙江八一农垦大学学报》
2015年第6期41-45,54,共6页
journal of heilongjiang bayi agricultural university
基金
黑龙江省科技厅留学归国人员科学技术专项基金项目(1155h023)
关键词
真空搅拌
盐溶性蛋白
质构特性
乳化香肠
vacuum mixing
salt soluble protein
texture properties
emulsification sausage
