摘要
采用均匀试验设计,以宰后放置时间和是否冷冻为考察因素,以猪肉为原料进行香肠加工,探讨宰后放置时间和是否冷冻对香肠品质的影响规律。结果表明:宰后放置时间和是否冷冻对中式香肠的感官评分没有显著影响;对pH值、原料肉系水力、生香肠的硫代巴比妥酸反应物(TBARS)值和出品率有显著影响,且均呈非线性关系。进行优化计算得到:当所选用的原料为冷冻肉时,暂未找到共同解;当所选用的原料为未经冷冻的肉样时,宰后冷冻时间越早,出品率越大,生香肠的TBARS值越小。因而以鲜肉为原料制作香肠,所选原料越新鲜,香肠品质越好。
Uniform design was applied to examine the effects of postmortem chilling time and following freezing of fresh pork on quality change of Chinese sausage.Thiobarbituric acid reactive substance（TBARS）,pH,water holding capacity（WHC） under pressure,yield and sensory quality were measured.Results exhibited that both factors had significant effects on pH,WHC,TBARS and yield in a nonlinear manner.However,no obvious effect on sensory quality was observed.The optimization calculation indicated that there was no optimal solution when materials were frozen pork.On the other hand,the earlier freezing can result in higher yield and smaller TBARS value of raw Chinese sausage when materials were fresh pork.Therefore,better quality of Chinese sausage can come from fresh pork materials and earlier freezing during manufacturing.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第7期109-113,共5页
Food Science
基金
河南省教育厅科技攻关项目(2009A550006)
河南科技学院博士科研启动基金项目(20070037)
关键词
加工
冷冻
不同宰后时间
香肠
manufacturing
freezing
postmortem chilling time
sausage
