鸡肉火腿肠贮藏期间应力松弛特性及质地评价

研究鸡肉火腿肠贮藏期间应力松弛特性、TPA质地参数变化规律.结果表明:贮藏时间对阻尼体黏滞系数η影响不显著,对其余3个松弛参数影响均极显著;在10℃和5℃条件下,贮藏温度对4个松弛参数影响均不显著.贮藏时间对硬度和耐咀性有较为显著的影响,对内聚性和弹性影响不显著;贮藏温度对4个TPA质地参数的影响是不显著的.在整个贮藏过程中,鸡肉火腿肠的质地没有发生较大的变化,仍保持较好的食用品质.经高温处理,鸡肉火腿肠松弛特性显著降低,其质地变得更加柔软、易嚼.

Stress Relaxation and Textural Properties of Chicken Sausage during Storage

The variations in stress relaxation properties and TPA textural properties of chicken sausage were studied during storage. Results showed storage time had no significant influence on viscous damping coefficient （t/）, but had an extremely significant influence on three other relaxation parameters; storage temperature had no significant influence on four relaxation properties at 10 ℃ and 5 ℃. Storage time had a significant influence on hardness and chewiness but exerted no significant influence on cohesiveness or springiness; storage temperature showed no significant influence on the four TPA parameters. The texture of chicken sausage did not considerably change during the whole storage period and maintained good eating qua/ity. After high-texture processing, the relaxation characteristic of chicken sausage had significant decreased, so that the texture became softer and easier to chew.