Comprehensive Quality of Chicken Ham Sausages

doi:10.7506/spkx1002-6630-201101011

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 45-48.doi: 10.7506/spkx1002-6630-201101011

• Basic Research • Previous Articles Next Articles

Comprehensive Quality of Chicken Ham Sausages

FU Qing-quan，ZHOU Hong*

School of Biochemical and Environmental Engineering, Nanjing Xiaozhuang University, Nanjing 211171, China

Received:2010-04-30 Online:2011-01-15 Published:2010-12-28
Contact: ZHOU Hong E-mail:zhouhong@njxzc.edu.cn

Abstract

Abstract:

Physico-chemical parameters, sensory evaluation, textural characteristics, microstructural characteristics and color of three kinds of commercial chicken ham sausages were studied in this study. The results showed that the three kinds of chicken sausages were significantly different in hardness, gumminess, chewiness, lightness and whiteness, while no significant difference observed in springiness and cohesiveness. For each of them, the values of harness, gumminess and chewiness were decreased sequentially. Chicken ham sausages A and B exhibited comparatively better physichemical parameters. Sausage A was the best in aroma; the sausage with the best mouthfeeling, microstructure and color was sausage B; and the tenderness of sausage C was the best. Considering collectively, sausage B has the best comprehensive quality.

Key words: chicken ham sausage, quality, sensory evaluation, texture, microstructure, color

CLC Number:

FU Qing-quan，ZHOU Hong*. Comprehensive Quality of Chicken Ham Sausages[J]. FOOD SCIENCE, 2011, 32(1 ): 45-48.

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Comprehensive Quality of Chicken Ham Sausages

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