摘要
以高温火腿肠为研究对象,通过测定产品质构、持水力、颜色、风味等指标,研究煮制温度和原料肉贮藏温度对火腿肠品质的影响。结果表明:煮制温度和原料肉贮藏温度对高温火腿肠的硬度,咀嚼性及胶着性有显著的影响;产品的颜色,风味和保水性均会因为温度的不同而产生变化;煮制温度越高,原料肉贮藏温度越低,越有利于抑制高温火腿肠出油及胀袋现象的发生。
High temperature ham sausage was used as the research object,and the indicators of the products including texture,water retention,color and flavor were determined,and the effects of cooking temperature and storage temperature of raw meat on the quality of ham sausage were studied.The results showed that the cooking temperature and the storage temperature of the raw meat had a significant effect on the hardness,chewiness and adhesiveness of the high temperature ham sausage.The color,flavor and water retention of the product varied with the temperature.The higher the cooking temperature,the lower the storage temperature of the raw meat,which was more beneficial to inhibiting the occurrence of high temperature ham sausage oil out and expansion bags.
作者
高晓平
赵改名
杨家威
李苗云
孙灵霞
张秋会
柳艳霞
GAO Xiaoping;ZHAO Gaiming;YANG Jiawei;LI Miaoyun;SUN Lingxia;ZHANG Qiuhui;LIU Yanxia
出处
《肉类工业》
2019年第5期19-24,共6页
Meat Industry
基金
河南省重大科技专项:高温肉制品加工关键技术研究及应用(161100110700)
河南省重大科技专项:调理肉制品与面向中亚的肉类加工关键技术研究(161100110800)
河南省高等学校重点科研项目计划(15A550016)
河南省基础与前沿技术研究(152300410197)
关键词
火腿肠
温度
质构
ham sausage
temperature
texture
