摘要
研究了孜然精油与山梨糖醇复配对发酵香肠品质的影响。对比了添加孜然精油与山梨糖醇复配的香肠与普通香肠的核磁成像、水分含量、水分活度、菌落总数及感官评定。结果表明:复配香肠具有菌落总数较低、低水分活度、高水分含量的特点,核磁成像显示复配香肠具有良好的抑菌性和保水性,感官评分明显高于普通香肠。孜然精油与山梨糖醇复配作为复合型添加剂应用在发酵香肠中具有较好的效果。
The effects of cumin essential oil and sorbitol compound on the quality of fermented sausage are studied in the paper. The compound sausage added with cumin essential oil and sorbitol and ordinary sausage are compared on the magnetic resonance imaging （MRI）, the moisture content, water activity, total number of colonies and sensory evaluation. The results show that the characteristics in compound sausage are high in total number of colonies, low water activity, high moisture content, and the MRI shows composite sausage has good antibacterial and water-holding capacity, the sensory score is significantly higher than that of ordinary sausage. The cumin essential oil and sorbitol as composite additive has a good effect in fermented sausage.
出处
《中国调味品》
CAS
北大核心
2016年第1期68-71,共4页
China Condiment
