摘要
通过感官检验和机械测定(W-B剪切、TPA压缩)2种方法对不同贮藏时间熏煮香肠的质构进行分析,通过对比分析得出不同贮藏时间对熏煮香肠质构的影响。
Analysis on the texture of smoked-and-cooked sausage by two measurements, sensory and instrumental was studied. The influence of different storage-time on the texture of sausage was developed.
出处
《食品科技》
CAS
北大核心
2004年第12期86-88,共3页
Food Science and Technology
关键词
熏煮香肠
质构
TPA
smoked-and-cooked sausage
texture
TPA
