摘要
研究添加猪皮提取物对猪肉糜香肠品质的影响。采用单因素和正交试验,考察猪皮提取物添加量、猪肉糜香肠煮制温度和煮制时间对猪肉糜香肠的质构、系水力和感官品质的影响,确定猪皮提取物在一定配方的猪肉糜香肠中的最佳添加量及煮制工艺条件。结果表明:猪皮提取物添加量为6%、75℃煮制40min时,猪肉糜香肠质构特性、保水能力和感官品质最佳。
The present study was designed to explore the effect of pork skin extract （prepared by cooking for 60 min in a 5-fold volume of 3% salt solution at pH 6） on the texture of pork surimi products. One-factor-at-a-time and orthogonal array design methods were used to systematically analyze the effects of different levels of pork skin extract addition, cooking temperature and cooking time on the texture and sensory characteristics and water-holding capacity （WHC） of pork sausages. The best texture and sensory characteristics and water-holding capacity were achieved by the addition of 6% pork skin extract and cooking at 75 ℃ for 40 min.
出处
《肉类研究》
2012年第6期14-19,共6页
Meat Research
基金
国家现代生猪产业技术体系项目(CARS36-11)
关键词
猪皮提取物
质构
系水力
感官品质
pig skin extract
texture
water-holding capacity（WHC）
sensory characteristics
