摘要
以猪肉火腿肠(pork sausage,PS)为研究对象,考察荷叶粉添加量(0～2.0%)对PS持水性、色泽、质构及感官品质的影响。结果表明:添加荷叶粉能够显著改善PS的持水能力(蒸煮损失率CL值降低、保水性WHC值和总持水性TWBC值提高)和硬度(P<0.05);但会导致其L*值和a*值显著降低(P<0.05);添加不高于1.0%的荷叶粉,对PS的组织状态、香气、咸味、涩味和口感均无显著影响(P>0.05);综合分析结果显示,制作PS的荷叶粉适宜添加水平约为1.0%。
The effects of lotus leaf powder on water-holding capacity, color, textural properties and sensory qualities of pork sausages were investigated. The results showed that the water-binding capacity and hardness of pork sausages were improved significantly, while L＊ and a＊ values were decreased evidently by the addition of lotus leaf powder （P〈 0.05）. No significant changes in texture, aroma, salty, astringency or taste were found when no more than 10% lotus leaf powder was added to pork sausages （P 〉 0.05）. The proper addition level of lotus leaf powder in pork sausages was approximately 10%.
出处
《肉类研究》
2013年第4期15-19,共5页
Meat Research
基金
安徽省试验区和试点省专项(12z0102062)
安徽省科技攻关计划项目(12010302076)
