| 蛋清蛋白乳化香肠的研制 |
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| 引用本文： | 王可,周玲,汪学荣. 蛋清蛋白乳化香肠的研制[J]. 食品工业科技, 2012, 33(7): 251-253 |
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| 作者姓名： | 王可 周玲 汪学荣 |
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| 作者单位： | 1. 吉林大学军需科技学院营养与科学食品研究室,吉林长春130062／西南大学荣昌校区动物科学系,重庆402460
2. 西南大学荣昌校区动物科学系,重庆,402460 |
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| 摘 要： | 主要研究了原料肉肥瘦比、蛋清添加量和卡拉胶添加量对乳化香肠品质的影响。实验结果表明,原料肉肥瘦比、蛋清添加量和卡拉胶添加量对乳化香肠品质有不同程度的影响,通过L9(34)正交实验得到最佳配比为:原料肉肥瘦比2∶8,蛋清蛋白添加量6%,卡拉胶添加量0.3%。在此最佳配比下,乳化香肠的感官评分为8.0,系水力为79.41%,剪切力为1.588kg.f。
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| 关 键 词： | 蛋清蛋白 乳化香肠 感官评分 系水力 剪切力 |
Preparation of egg white protein emulsion sausage |
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| WANG Ke,ZHOU Ling,WANG Xue-rong. Preparation of egg white protein emulsion sausage[J]. Science and Technology of Food Industry, 2012, 33(7): 251-253 |
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| Authors: | WANG Ke ZHOU Ling WANG Xue-rong |
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| Affiliation: | 1.Laboratory of Nutrition and Functional Food,College of Quartermaster Technology,Jilin University,Changchun 130062,China;2.Animal Science Department,Southwest University,Chongqing 402460,China) |
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| Abstract: | The influences of fat/lean ration,egg white protein and carrageen on the quality of emulsion sausage were studied.The results showed that fat/lean ration,egg white protein and carrageen had effects on the quality of emulsion sausage on varying degrees.The composition was explored by means of L9(34)orthogonal design,and the best ratio were as follows:Fat/lean ration 2∶8,egg white protein 6%,carrageen 0.3%.Under the best condition,sensory evaluation value was 8.0,water retaining property was 79.41%,shear force was 1.588kg·f. |
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| Keywords: | egg white protein emulsion sausage sensory evaluation water retaining property shear force |
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