摘要
目的开发墨鱼香肠的最佳配方。方法以墨鱼、鱼糜、猪肉和木薯淀粉为主要原料,通过单因素试验和正交试验,采用感官评定的方法探讨墨鱼、鱼糜、猪肉和木薯淀粉的添加量对墨鱼香肠品质的影响。结果影响墨鱼香肠品质的主次因子为鱼糜>猪肉>墨鱼>木薯淀粉;墨鱼香肠的最佳配方为墨鱼45%、鱼糜25%、猪肉15%、木薯淀粉5%。结论以此配方加工的墨鱼香肠安全指标符合墨鱼香肠的国家行业标准要求,且感官指标较为优秀,可为墨鱼香肠加工提供生产指导。
Objective To develop the best formula of cuttlefish sausage. Methods Using cuttlefish, surimi, pork, and cassava starch as the main raw materials, the effects of the addition content of cuttlefish, surimi, pork, and cassava starch on the quality of cuttlefish sausage were investigated by sensory evaluation through single-factor experiments and orthogonal experiments. Results The primary and secondary factors affecting the quality of cuttlefish sausage were surimi>pork>cuttlefish>cassava starch. The best formula for cuttlefish sausage was the additional amount of cuttlefish 45%, surimi 25%, pork 15%, cassava starch 5%. Conclusion The safety index of cuttlefish sausage processed by this formula meets the requirements of the national industry standard of cuttlefish sausage and the sensory indexes are excellent, which can provide production guidance for cuttlefish sausage processing.
作者
林哲寅
林河通
LIN Zhe-Yin;LIN He-Tong(Fujian Dongshan Food Rapid Analysis Center,Dongshan,363400,China;Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education,Fuzhou,350002,China;College of Food Science,Fujian Agriculture and Forestry1 University,Fuzhou,350002,China)
出处
《食品安全质量检测学报》
CAS
2020年第7期2102-2108,共7页
Journal of Food Safety and Quality
基金
福建农林大学科技创新专项基金项目(CXZX2016086,KF2015051)。
关键词
墨鱼香肠
配方
感官评定
安全指标
cuttlefish sausage
formula
sensory evaluation
safety index
