熏煮香肠中脂肪、食盐、淀粉和水分含量对其质构的影响

质构是熏煮香肠的重要品质特征之一,脂肪、食盐、淀粉和水分含量是影响其质构的主要原辅料组成。文中应用质构剖面分析方法(textureprofileanalysis,TPA)对脂肪、食盐、淀粉和水分含量四因素的交互效应对熏煮香肠质构的影响进行了研究。结果显示,脂肪含量对熏煮香肠的硬度、粘聚性和咀嚼影响最大(调整R分别为129·34、0·051和33·14),而水分添加量对熏煮香肠的弹性影响最大(调整R为0·20)。通过感官评定与机械测定之间的相关分析,发现感官评定指标与机械测定的相应指标硬度、弹性、粘聚性和咀嚼性相关性较好(特别是硬度r=0·94和弹性r=0·89)。

Studies on the Effect of Texture of Smoked and Cooked Sausage by Adding Different Contents of Fat, Salt, Starch and Water

The texture is one of the important characteristics of smoked-and-cooked sausage, and the content of fat, salt, starch and water are key factors. In this research, the orthogonal four factors were studied by Texture Profile Analysis (TPA) with the texture machine. The results showed that the hardness, cohesiveness and chewiness of smoked-and-cooked sausage were mainly influenced by fat content which adjusted range is 129.34?0.051 and 33.14, respectively, while the springiness was influenced by water which adjusted range is 0.20. And, through correlation analysis of sensory evaluation and instrumental measurement, we found that hardness, springiness, cohesiveness and chewiness, were correlated well, especially hardness and springiness with correlation coefficient of 0.94 and 0.89, respectively.