| 淀粉乳化技术对乳化型香肠品质的影响 |
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| 引用本文： | 扶庆权. 淀粉乳化技术对乳化型香肠品质的影响[J]. 食品科学, 2011, 32(24): 316-319. DOI: 10.7506/spkx1002-6630-201124068 |
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| 作者姓名： | 扶庆权 |
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| 作者单位： | 南京晓庄学院生物化工与环境工程学院 |
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| 基金项目： | 南京晓庄学院青年教师专项(2010KYQN29) |
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| 摘 要： | 比较常规乳化和淀粉乳化两种乳化加工技术对乳化型香肠的保水性、蒸煮损失、质构特性等品质指标的影响；通过感官评定试验和扫描电镜观察结果比较分析了两种加工手段对香肠食用品质及超微结构的影响。结果表明：淀粉乳化技术生产的香肠的保水性显著提高，蒸煮损失率减少，黏弹性和咀嚼性均显著增加；感官评定结果和超微结构图片显示，淀粉乳化技术生产的香肠总体可接受性提高，未有出水出油现象，内部质地变得均匀致密，脂肪和水分呈均匀分布。在加工制作乳化型香肠中，淀粉乳化技术较常规乳化技术在提高产品保水性、减少蒸煮损失、优化产品质构品质方面具有明显的优势。
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| 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 |
Effect of Starch Emulsification on Quality of Emulsification-type Sausages |
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| FU Qing-quan. Effect of Starch Emulsification on Quality of Emulsification-type Sausages[J]. Food Science, 2011, 32(24): 316-319. DOI: 10.7506/spkx1002-6630-201124068 |
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| Authors: | FU Qing-quan |
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| Affiliation: | (School of Biochemical and Enviromental Engineering, Nanjing Xiaozhuang University, Nanjing 211171, China) |
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| 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... |
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| Keywords: | starch emulsification sausages water-holding capacity sensory evaluation SEM texture profile analysis |
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