摘要
以8种禽畜肉(鸡胸肉、鸡腿肉、猪腿肉、猪碎肉、鸡皮、鸭皮、3∶7肉和猪腮肉)为研究对象,研究原料肉组成对低温乳化香肠的质构特性和感官品质的影响,并采用D-最优混料设计方法优化原料肉的最佳配方。结果表明:在4种蛋白质原料肉中,采用鸡胸肉制作的低温乳化香肠具有最好的质构特性,产品的硬度、内聚性和咀嚼度均最大,其余的由大到小依次为猪腿肉、鸡腿肉、猪碎肉;在4种脂肪类原料肉中,采用3∶7肉(在猪胴体分割时产生的一种高脂肪含量的碎肉,m(瘦肉)∶m(肥肉)=3∶7)或鸡皮具有良好的质构特性,而采用鸭皮和猪腮肉均较差。通过感官评价可知,制作低温乳化香肠时蛋白类原料肉优先采用鸡胸肉,其次为猪腿肉或鸡腿肉,猪碎肉最差;而脂肪类原料肉优先采用3∶7肉或鸡皮,鸭皮和猪腮肉的感官评分较低。由混料试验可知,当鸡胸肉、猪碎肉、鸡皮与3∶7肉质量之比为0.25∶0.25∶0.4∶0.1时,低温乳化香肠的感官总分最高为8.65。
The objective of this experiment is to reveal the effects of raw meat composition on the textural properties and sensory qualities of low temperature emulsified sausage. Eight kinds of poultry meat material including porcine hind leg, chichen breast, chicken drumstick,pork cut trimming, 3：7 meat, chicken skin, duck skin and porcine cheek were used to make low temperature emulsified sausage in the study and the raw meat composition of the sausage was optimized by D-optimal mixture design method. The results showed that, among four proteinic meats, the sausage made by chicken breast had greater firmness, chewiness and cohesiveness. And among four fatty meats,the sausage made by 3：7 meat and chicken skin showed better texture properties in the sausage than that made by duck skin and porcine cheek. Sensory evaluation results indicated that, among four proteinic meats,the most appropriate material for making emulsified sausage was chicken breast, followed by porcine hind leg, chicken drumstick and pork cut trimmings. While among four fatty meats,the best meat material was 3：7 meat and chicken skin, and the worst were duck skin and porcine cheek. Results from the mixture experiment showed that the optimal quality proportion of emulsified sausage was 0. 25 ：0. 25 ：0. 4 ：0. 1 （ chicken breast ：pork cut trimmings ：chicken skin ：（3：7 meat））,and the maximum sensory score of emulsified sausage was 8.65.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2011年第4期111-116,共6页
Journal of Nanjing Agricultural University
基金
江苏省科技成果转化项目(BA2009007)
关键词
原料肉
低温乳化香肠
质构
感官评价
D-最优混料设计
raw meat
low temperature emulsified sausage
texture
sensory evaluation
D-optimal mixture design
