| 荷叶粉对猪肉火腿肠品质特性的影响 |
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| 引用本文： | 何静,姚峥,王路,杜庆飞,陈从贵.荷叶粉对猪肉火腿肠品质特性的影响[J].肉类研究,2013,27(4):15-19. |
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| 作者姓名： | 何静 姚峥 王路 杜庆飞 陈从贵 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,安徽合肥,230009 |
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| 基金项目： | 安徽省试验区和试点省专项，安徽省科技攻关计划项目 |
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| 摘 要： | 以猪肉火腿肠(pork sausage,pS)为研究对象,考察荷叶粉添加量(0～2.0％)对PS持水性、色泽、质构及感官品质的影响.结果表明:添加荷叶粉能够显著改善PS的持水能力(蒸煮损失率CL值降低、保水性WHC值和总持水性TWBC值提高)和硬度(P＜0.05)；但会导致其L*值和a*值显著降低(P＜0.05);添加不高于1.0％的荷叶粉,对PS的组织状态、香气、咸味、涩味和口感均无显著影响(P＞0.05)；综合分析结果显示,制作PS的荷叶粉适宜添加水平约为1.0％.
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| 关 键 词： | 荷叶粉 猪肉火腿肠 品质特性 |
Effect of Lotus Leaf Powder on the Quality of Pork Sausages |
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| HE Jing
,
YAO Zheng
,
WANG Lu
,
DU Qing-fei
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CHEN Cong-gui.Effect of Lotus Leaf Powder on the Quality of Pork Sausages[J].Meat Research,2013,27(4):15-19. |
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| Authors: | HE Jing YAO Zheng WANG Lu DU Qing-fei CHEN Cong-gui |
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| Affiliation: | School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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| Abstract: | The effects of lotus leaf powder on water-holding capacity,color,textural properties and sensory qualities of pork sausages were investigated.The results showed that the water-binding capacity and hardness of pork sausages were improved significantly,while L* and a* values were decreased evidently by the addition of lotus leaf powder(P<0.05).No significant changes in texture,aroma,salty,astringency or taste were found when no more than 10% lotus leaf powder was added to pork sausages(P>0.05).The proper addition level of lotus leaf powder in pork sausages was approximately 10%. |
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| Keywords: | lotus leaf powder pork sausage quality |
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