原辅料添加顺序对乳化型香肠品质的影响

doi:10.7506/spkx1002-6630-201015023

食品科学 ›› 2010, Vol. 31 ›› Issue (15): 103-106.doi: 10.7506/spkx1002-6630-201015023

原辅料添加顺序对乳化型香肠品质的影响

扶庆权¹，曾华¹，徐宝才²

1.南京晓庄学院生物化工与环境工程学院 2.南京雨润食品有限公司技术中心

收稿日期:2010-01-27 出版日期:2010-08-15 发布日期:2010-12-29
通讯作者: 扶庆权 E-mail:fuqingquan@126.com

Effect of Sequential Additions of Raw and Subsidiary Materials on the Quality of Emulsion-type Chicken Sausages

FU Qing-quan1，ZENG Hua1，XU Bao-cai2

1. School of Biochemical and Environmental Engineering, Nanjing Xiaozhuang University, Nanjing 211171, China；
2. Technical Centre, Nanjing Yurun Food Co. Ltd., Nanjing 210041, China

Received:2010-01-27 Online:2010-08-15 Published:2010-12-29
Contact: FU Qing-quan E-mail:fuqingquan@126.com

摘要/Abstract

摘要：

对5 种原辅料不同添加顺序生产的乳化型香肠的持水性、质构特性(感官评定和机械测定，其中机械测定包括TPA 压缩和W-B 剪切)和微观结构进行研究。结果表明：按照瘦肉蛋白提取后和脂肪的乳化体混合斩拌，最后拌制调味料、淀粉、剩余冰水的顺序生产的乳化型香肠的持水性、质构特性和微观结构都最好，TPA 压缩法和W-B 剪切测试多重比较结果均呈显著差异性。

关键词: 乳化型香肠, 持水性, 感官评定, TPA, W-B剪切, 电镜

Abstract:

In this work, chicken breast meat and chicken skin were used as raw materials to produce emulsion-type chicken sausages with the additions of some subsidiary materials. Five addition sequences for raw and subsidiary materials were designed for emulsion-type chicken sausage production and the products obtained were evaluated for their water-holding capacity, textural characteristics (analyzed by sensory evaluation and instrumental measurements, namely TPA compression and W-B shearing) and microstructural properties. Chicken sausages produced through the sequential steps of lean protein extraction, fat emulsification, chopping and mixing of seasonings, starch and ice water mixing has the best water-holding capacity, textural and microstructural characteristics. Multiple comparisons on TPA and W-B tests also exhibited a significant difference among chicken sausages produced based on different sequential additions of raw and subsidiary materials.

Key words: emulsion-type sausages, water-holding capacity, sensory evaluation, SEM, TPA, W-B

中图分类号:

TS251.65

扶庆权1，曾华1，徐宝才2. 原辅料添加顺序对乳化型香肠品质的影响[J]. 食品科学, 2010, 31(15): 103-106.

FU Qing-quan1，ZENG Hua1，XU Bao-cai2. Effect of Sequential Additions of Raw and Subsidiary Materials on the Quality of Emulsion-type Chicken Sausages[J]. FOOD SCIENCE, 2010, 31(15): 103-106.

[1]	宋春勇，洪鹏志，周春霞，陈艾霖，冯瑞. 大豆油和预乳化大豆油对金线鱼鱼糜凝胶品质的影响[J]. 食品科学, 2021, 42(8): 90-97.
[2]	李华健，陈韬，杨波若，李霞，李燕清，王博文，卞健科，舒国涛. 宰后猪肉pH值、骨架蛋白表达水平和持水性之间的关系[J]. 食品科学, 2021, 42(3): 14-20.
[3]	翟兵中，张丽婧，刘臻，陈建国，胡志航，梅松，胡文力，楼敏涵，王茵，曲雪峰. 姜黄素调节Na/K-ATPase/Src信号通路保护LLC-PK1细胞缺氧复氧损伤[J]. 食品科学, 2021, 42(15): 136-142.
[4]	陈凡凡，滕飞，韩松，吴长玲，周艳，郭增旺，王中江，李杨. 酶解对豆腐干凝胶结构和理化特性的影响[J]. 食品科学, 2020, 41(5): 23-30.
[5]	郭萌，何川，翟雯怡，郭慧园，吕莹，仝其根. 鸡蛋豆腐配方及质构特点微观分析[J]. 食品科学, 2020, 41(22): 279-288.
[6]	李华健，陈韬，杨波若，李燕清，卞健科，舒国涛. 生鲜猪肉肌细胞内外间隙和水分状态与持水性的关系[J]. 食品科学, 2020, 41(21): 1-6.
[7]	鞠梦楠，祝钢，陈红宇，兰天，董亚博，温家煜，江连洲，隋晓楠. 大豆球蛋白-花青素Pickering乳液性质[J]. 食品科学, 2020, 41(2): 1-7.
[8]	郭金英，贺亿杰，韩四海，任国艳，吴影，罗登林，刘建学. 魔芋葡甘聚糖对冷冻小麦面团面筋蛋白结构和功能特性的影响[J]. 食品科学, 2019, 40(24): 33-39.
[9]	郑丽，李达，牛红红，苗欣宇，王景会，苏颖. 产蛋白酶芽孢杆菌的筛选及其发酵对豆粕的影响[J]. 食品科学, 2019, 40(20): 185-191.
[10]	王清，陈舜胜,. 油爆工艺对上海熏鱼风味物质的影响[J]. 食品科学, 2019, 40(2): 171-179.
[11]	方冠宇，吴光忠，蒋予箭. 气动搅拌法生产浙江玫瑰醋及其对产品风味的影响[J]. 食品科学, 2019, 40(18): 161-172.
[12]	徐明芳，陈耕南，沈林燕，王洋洋，李彦，黄晓晶. 子实体内麦角固醇光转化VD2平菇菌株筛选与培养[J]. 食品科学, 2019, 40(18): 173-181.
[13]	张慧林，王永胜，李冲伟. 传统发酵豆酱的微生物群落结构和游离氨基酸组成及其相关性分析[J]. 食品科学, 2019, 40(14): 192-197.
[14]	林琳，王昌禄，李贞景，陈勉华，武淑芬，任志远. mok E基因过表达对红曲霉Monacolin K产量、菌丝及孢子形态的影响[J]. 食品科学, 2018, 39(8): 45-49.
[15]	赵亚，石启龙，曹淑敏. 南美白对虾贮藏期间Ca2＋-ATPase活力变化规律与机制[J]. 食品科学, 2018, 39(5): 258-264.

原辅料添加顺序对乳化型香肠品质的影响

Effect of Sequential Additions of Raw and Subsidiary Materials on the Quality of Emulsion-type Chicken Sausages

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价