摘要
采用质构剖面分析法(texture profile analysis,TPA)及感官评定,探讨了脂肪、淀粉、焦磷酸钠和大豆分离蛋白对鸡肉火腿肠质构的影响。结果表明:当鸡肉火腿肠的配方为脂肪10%、淀粉4%、焦磷酸钠0.4%、大豆分离蛋白1.5%时,鸡肉火腿肠的质构特性较好,其硬度为1488.11g、弹性0.9、内聚性0.73、恢复性0.28。其中脂肪含量对火腿肠的硬度、内聚性和恢复性影响最大(R分别为335.49、0.033和0.32),而焦磷酸钠添加量对鸡肉火腿肠的弹性影响最大(R为0.046)。通过感官评定与机械测定之间的相关分析,发现机械硬度-感官硬度、机械恢复性-感官恢复性和机械硬度-感官总体接受性相关性极其显著。
The effects of additions on texture properties of chicken sausage were studied by texture profile analysis and sensory evaluation. The result showed when the formula includes 10% lipid, 4% starch, 0.4% sodium pyrophosphate,l.5% soybean protein isolate, the chicken sausage had its optimum texture profile which the hardness,springiness, cohesiveness and resilience was respectively 1488g, 0.9,0.73 and 0.28. Lipid content had significant influence on hardness, cohesiveness and resilience （ R value was respectively 335.49,0.033,0.32） while sodium pyrophosphate on springiness（ R value was 0.046）.There was significant correlation between instrumental hardness and sensory hardness, instrumental resilience and sensory resilience, instrumental hardness and sensory general acceptability.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第1期116-119,共4页
Science and Technology of Food Industry
关键词
鸡肉火腿肠
质构
感官评定
回归分析
chicken sausage
texture properties
sensory evaluation
regression analysis
