摘要
以鱼皮明胶为实验材料,通过测定蒸煮损失率、保水性、色泽、质构和感官评价,研究加入不同比例的鱼皮明胶对鸡肉肠品质的影响。结果表明:添加鱼皮明胶能够减小鸡肉肠的蒸煮损失,提高持水性;改善产品的亮度和饱和度,减小红色度;增强产品硬度、粘附性和咀嚼性。感官评价发现,添加量为0.5%时,鸡肉肠的口感、色泽和整体接受度最高。
Fish skin gelatin was taken as experimental material, and the cooking loss rate, water retention, color, texture and sensory evaluation were detected, and the effect of different ratios of fish skin gelatin on the quality of chicken sausages was studied. The results showed that the addition of fish skin gelatin could reduce the cooking loss of chicken sausages and increase the water capacity;It could improve the brightness and saturation of the product and reduce the redness;It could enhance the hardness, adhesion and chewiness of the product. The sensory evaluation found that when the addition amount was 0.5%, the taste, color and overall acceptance of chicken sausages were the highest.
作者
李骏
孟少华
赵建生
董画
LI Jun;MENG Shaohua;ZHAO Jiansheng;DONG Hua
出处
《肉类工业》
2020年第1期16-19,共4页
Meat Industry
关键词
鱼皮明胶
添加量
鸡肉肠
品质
fish skin gelatin
addition amount
chicken sausage
quality
