摘要
对在超市购买的两种王中王火腿肠的理化指标、感官评定、质构特性、微观结构和色泽进行了研究,结果发现,两种王中王火腿肠的胶着性和咀嚼性存在显著性差异且数值依次减小,硬度、弹性和内聚性无显著性差异;王中王火腿肠A的香味最好,王中王火腿肠B的嫩度和口感最好,两种王中王火腿肠的微观结构和色泽相当。综合各指标总体评价,两种火腿肠的综合品质基本相当。此结论为企业提升产品品质和消费者购买喜爱的产品提供依据。
Physical and chemical parameters,sensory evaluation,textural characteristics,micro-structural characteristics and color of two kinds of rajatiraja ham sausages bought from supermarket were studied in this essay.The results showed that gumminess and chewiness of the two kinds of rajatiraja sausages were significantly different,while there was no significant difference in hardness,springiness and cohesiveness between them,but gumminess and chewiness of sausage A and B decreased in turn.The flavor of rajatiraja sausage A was better,the tenderness and mouth feel of rajatiraja sausage B were better,and micro-structural characteristics and color of both rajatiraja ham sausages A and B were equal.In terms of each index,comprehensive quality of both rajatiraja ham sausages A and rajatiraja ham sausage B were equivalent to each other.The conclusion could provide basis for the enterprise to enhance product quality and costumers to buy favorite products.
出处
《肉类工业》
2010年第11期15-18,共4页
Meat Industry
关键词
王中王火腿肠
品质
感官评定
质构
微观结构
色泽
rajatiraja ham sausage
quality
sensory evaluation
texture
micro-structure
color
