关键词: 淀粉乳化技术, 乳化型香肠, 持水性, 感官评定, TPA, 电镜, 品质

Abstract: The effects of traditional emulsification and starch emulsification on quality indices such as water-holding capacity, cooking loss rate and texture properties of emulsification-type sausages were comparatively investigated. Meanwhile, sensory evaluation was performed on emulsification-type sausages derived from both emulsification methods and their ultra-structures were observed under scanning electron microscope (SEM). The results showed that starch emulsification could result in a marked increase of the water retention, viscoelasticity and chewiness of emulsification-type sausages, and an obvious reduction of the cooking loss rate. Emulsification-type sausage derived from starch emulsification exhibited an increased overall acceptability, uniform and compact internal texture, and evenly distributed fat and water without water or oil permeation. Therefore, the starch emulsification is superior to the traditional emulsification.

Key words: starch emulsification, sausages, water-holding capacity, sensory evaluation, SEM, texture profile analysis