摘要
针对传统中式香肠中膳食纤维缺乏的问题,实验考察了鲜金针菇及其干粉的不同添加量对传统中式香肠的感官、色泽、嫩度、水分含量、水分活度、过氧化值等性质的影响.研究结果表明:添加鲜金针菇及其干粉对传统中式香肠的品质均有一定程度的影响;添加质量分数8%的鲜金针菇香肠的风味、弹性、组织状态及切片性最佳;通过5周的储藏对比,在Δa*、Δb*、剪切力方面,添加鲜金针菇的香肠低于添加金针菇粉的香肠;在L*、水分含量、水分活度方面,添加鲜金针菇的香肠高于添加金针菇粉的香肠;在过氧化值方面,两者差异不明显.
In view of the lack of dietary fiber in traditional Chinese sausages,the effects of different additions of fresh Flammulina velutipes and its dry powder on the sensory,color,tenderness,moisture content,water activity,peroxide value and other properties were investigated.The research results show that the addition of fresh Flammulina velutipes and its dry powder has a certain degree of impact on the quality of traditional Chinese sausages;sausages with 8%fresh Flammulina velutipes and 4%Flammulina velutipes powder have better flavor,elasticity,tissue state and sliceability.After 5 weeks of storage comparison,the sausage with fresh Flammulina velutipes was lower than that with Flammulina velutipes powder inΔa*,Δb*and shear force.In terms of L*,water content and water activity,the sausage with fresh Flammulina velutipes is higher than that with Flammulina velutipes powder.In terms of peroxide value,there is no obvious difference between them.
作者
马利华
尤敦学
卢曦微
MA Lihua;YOU Dunxue;LU Xiwei(School of Food and Biological Engineering,Xuzhou Institute of Technology,Xuzhou 221018,China;Jiangsu Jiusixiang Food Technology Co.,Ltd.,Xuzhou 221003,China)
出处
《徐州工程学院学报（自然科学版）》
CAS
2020年第4期18-23,86,共7页
Journal of Xuzhou Institute of Technology(Natural Sciences Edition)
基金
国家自然科学基金项目(31701566,31401553)。
关键词
中式香肠
金针菇
添加量
品质
Chinese sausage
flammulina velutipes
addition amount
quality
