| 水分添加量对肉粉肠品质特性的影响 |
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| 引用本文： | 徐敬欣,常婧瑶,孔保华,夏秀芳,刘骞. 水分添加量对肉粉肠品质特性的影响[J]. 食品工业科技, 2022, 43(9): 23-30. DOI: 10.13386/j.issn1002-0306.2021050205 |
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| 作者姓名： | 徐敬欣 常婧瑶 孔保华 夏秀芳 刘骞 |
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| 作者单位： | 东北农业大学食品学院，黑龙江哈尔滨 150030 |
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| 基金项目： | 黑龙江省省属本科高校中央支持地方高校改革发展资金（优秀青年人才项目）（2020YQ15）；黑龙江省“百千万”工程科技重大专项课题（2019ZX07B03）。 |
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| 摘 要： | 本文探究了不同加工工艺条件下肉粉肠中淀粉糊化度(Degree of Starch Gelatinization,DSG)的变化及对其产品品质特性的影响.结果表明,随着水分添加量的增加,肉粉肠的DSG和乳化稳定性显著增加(P<0.05),而蒸煮损失显著降低(P<0.05),肉粉肠中水分分布也证实了上述结果.与此同时,随着...
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| 关 键 词： | 肉粉肠 水分添加量 品质特性 糊化度 |
| 收稿时间： | 2021-05-25 |
Effects of Water Addition on the Quality Characteristics of Starch-Meat Sausage |
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| XU Jingxin,CHANG Jingyao,KONG Baohua,XIA Xiufang,LIU Qian. Effects of Water Addition on the Quality Characteristics of Starch-Meat Sausage[J]. Science and Technology of Food Industry, 2022, 43(9): 23-30. DOI: 10.13386/j.issn1002-0306.2021050205 |
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| Authors: | XU Jingxin CHANG Jingyao KONG Baohua XIA Xiufang LIU Qian |
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| Affiliation: | College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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| Abstract: | In this paper, the degree of starch gelatinization (DSG) and its effect on product quality were studied under different processing conditions. The resluts showed that increasing the water addition increased the DSG and emulsion stability of starch-meat sausage (P<0.05) and decreased the cooking loss (P<0.05). The water distribution in starch-meat sausage supported these results. Meanwhile, the springiness, compactness, and L* (Lightness) of starch-meat sausage increased (P<0.05) with the increase of water addition, and the hardness decreased (P<0.05). The breaking force, chewiness, and overall acceptability score were maximal when the addition of water was 54% (P<0.05). Hierarchical cluster analysis (HCA) asserted that the 54% water addition enhanced the quality characteristics of starch-meat sausage. Therefore, 54% water addition is the best water addition for starch-meat sausage processing. |
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