| 不同发酵剂对发酵香肠色泽和质地的影响 |
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| 引用本文： | 王永霞,曹东林,宋慧月,牛天贵. 不同发酵剂对发酵香肠色泽和质地的影响[J]. 食品与机械, 2006, 22(1): 4-6 |
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| 作者姓名： | 王永霞 曹东林 宋慧月 牛天贵 |
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| 作者单位： | 1. 河北工程大学农学院,河北,邯郸,056001
2. 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 本试验采用色差计和质构仪对发酵香肠的色泽和质地进行了测定。添加发酵剂的发酵香肠与对照色泽和质地指标均有显著性差异,不同发酵剂之间质地指标差异不显著而色泽变化差异显著。其中质地指标硬度、胶粘性和咀嚼性与香肠的pH和Aw有显著的相关性。
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| 关 键 词： | 发酵剂 色泽 质地 发酵香肠 |
| 收稿时间： | 2005-11-01 |
| 修稿时间： | 2005-11-01 |
Effects of different leawening agents on color and texture of fermented sausages |
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| WANG Yong-xia,CAO Dong-lin,SONG Hui-yue,NIU Tian-gui. Effects of different leawening agents on color and texture of fermented sausages[J]. Food and Machinery, 2006, 22(1): 4-6 |
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| Authors: | WANG Yong-xia CAO Dong-lin SONG Hui-yue NIU Tian-gui |
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| Affiliation: | 1. Department of Food Science and Technology, Heibei Engineering University, Handan , Hebei 057150, China; 2. College of Food Science and Engineering , China Agriculture University ,Beijing , 100083, China |
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| Abstract: | color and texture of different fermented sausages were measured with colorimeter and texturometer. ,Parameters related to color and texture showed significant differences between fermented sausages with and without leawening agents. Parameters related to texture showed little variability and Parameters related to color showed significant differences among different fermented sausages.Hardness,gumminess and chewiness showed significant negative correlations with pH and Aw. |
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| Keywords: | Starter cultures Color Texture Fermented sausage |
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