[1]倪娜,王玉杰,李子晗,等.橡子淀粉、猪皮匀浆物和脂肪对猪肉香肠品质的影响[J].中国调味品,2021,46(1):45-50.
 Effects of Acorn Starch, Pigskin Homogenate and Fats on the Quality of Pork Sausage[J].CHINA CONDIMENT,2021,46(1):45-50.
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橡子淀粉、猪皮匀浆物和脂肪对猪肉香肠品质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
45-50
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
Effects of Acorn Starch, Pigskin Homogenate and Fats on the Quality of Pork Sausage
作者:
倪娜王玉杰李子晗许灵媛李华
文献标志码:
A
摘要:
以橡子淀粉添加量、猪皮匀浆物添加量和植物脂肪替代比例为自变量,以感官评分为响应值,采用Box-Behnken设计建立三因素三水平模型,探寻新型猪肉香肠的最优配方。结果表明,添加橡子淀粉、猪皮匀浆物、植物脂肪对猪肉香肠的感官特性均有显著影响。当橡子淀粉添加量为5%、猪皮匀浆物添加量为7%、大豆油替代量为75%(总脂肪量20%)时,猪肉香肠的感官品质最佳。与传统猪肉香肠(猪背膘添加量20%)相比,新型香肠的弹性及持水性能得到显著提高。
Abstract:
The formula of low-fat pork sausage was optimized using Box-Behnken design with three factors and three levels. Acorn starch, pig skin homogenate, and fat were as independent variables, and sensory attributes of pork sausage was considered as response variable. The results showed that the addition of acorn starch, pig homogenates, and vegetable fat had significant effects on the sensory attributes of pork sausages. Sensory score of pork sausage was obtained when 5% acorn starch, 7% homogenate of pig skin adding and the ratio of animal and vegetable fat was 1:3. Compared with the traditional sausage (with 20% animal fat), the springiness and water holding properties of low-fat sausage were improved significantly.
更新日期/Last Update: 2021-01-22