摘要
研究不同处理条件对意式发酵肠在加工和冷藏期间质地的影响。结果表明:绿茶提取物(GTE)、亚硝酸钠(NT)和混合处理(GTE/NT)3种不同的处理方式对于质构特性中的硬度、胶黏度和咀嚼性有较大影响;而对弹性、凝聚性和回复性影响较小。对于硬度、胶黏度和咀嚼性,绿茶提取物(GTE)在各阶段普遍有降低作用;亚硝酸钠(NT)先降低后升高;混合处理(GTE/NT)则普遍有升高作用。
This study was made to investigate the effects of green tea extract （GTE） and sodium nitrite （NT）, used singly or in combination on texture characteristics of Italian fermented sausage during production and storage. The individual and combined effects of GTE and NT were considerable on hardness, gumminess and chewiness but slight on springiness, cohesiveness and resilience. GTE exerted a reducing effect on sausage hardness, gumminess and chewiness throughout both processes, and the texture parameters exhibited a decrease followed by an increase upon addition of NT, However, all these texture parameters showed an upward trend when GTE and NT were used in combination.
出处
《肉类研究》
2013年第8期21-24,共4页
Meat Research
关键词
意式发酵肠
绿茶提取物
亚硝酸钠
质地
Italian fermented sausage
green tea extract （GTE）
sodium nitrite （NT）
texture
