| 摘要: |
| 为了改善低温乳化香肠出水出油、质构和口感问题,研究斩拌方法对低温乳化香肠品质的影响。以鸡肉和猪肉为主要原料,研究4种斩拌方法,即一步斩拌法、2种三步斩拌法和肥瘦肉分离斩拌法对低温乳化香肠保水保油性、质构特性、感官品质和微观结构的影响,以确定乳化香肠的合理斩拌方法。结果表明:肥瘦肉分离斩拌法制作低温乳化香肠的蒸煮损失率和总压出汁液最低,保水保油性最好;斩拌方法对低温乳化香肠的弹性和内聚性影响不大,但是对硬度、咀嚼度、剪切力和剪切功均有极显著影响,肥瘦肉分离斩拌法的低温乳化香肠具有最大的硬度、咀嚼度、剪切力和剪切功;同时肥瘦肉分离斩拌法的低温乳化香肠具有最大的亮度值(L*)、红度值(a*)和感官品质;扫描显微电镜显示肥瘦肉分离斩拌法制作的低温乳化香肠内部蛋白基质结构最致密,同时可见淀粉以填充剂形式被蛋白基质所包埋。4种斩拌方法中肥瘦肉分离斩拌法制作的低温乳化香肠品质较好。 |
| 关键词: 低温乳化香肠 斩拌 质构 感官评价 微观结构 |
| DOI：10.11841/j.issn.1007-4333.2011.05.025 |
| 投稿时间：2011-03-29 |
| 基金项目:江苏省科技成果转化项目(BA2009007); 国家"973"计划项目(2010CB735700) |
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| Effect of chopping methods on quality of low temperatureemulsified sausage |
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XU Bao-cai1,2, SUN Jian-qing2, ZHOU Hui2, ZHU Yi-liang2, ZHOU Guang-hong1
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| (1.College of Food Science and Technology/National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China;2.State Key Laboratory of Meat Processing and Quality Control,Yurun Group,Nanjing 210041,China) |
| Abstract: |
| In order to improve water and oil exuding,texture and edible quality of low temperature emulsified sausage,the effects of four chopping methods for fat and muscle meat,including an one-step chopping method,two three-step chopping methods and a fat-muscle meat separate chopping method,on low temperature emulsified sausage quality characteristics were investigated to optimize the chopping method.Sausage was made of chicken and pork and its quality was determined by measuring water and oil-binding capacity,textural properties,sensory quality and microstructure.The results showed that among the four chopping methods,the sausage which was made by the fat-muscle meat separate chopping method had the lowest cooking loss and lowest total expressible fluid,the water and oil-binding capacity was the best.The chopping methods had little influence on springiness and cohesiveness of the sausage,but had a remarkable influence on hardness,chewiness,shearing force and shearing work of the sausage,and the sausage made by the fat-muscle meat separate chopping method had maximal above mentioned parameters,also had the largest index L-value,a-value and sensory qualities.The scanning electron microscopy indicated that the protein matrix of the sausage made by the separate chopping method was more compacted than that of the sausages by the other methods.The sausage made by the separate chopping about fat and muscle had the best qualities. |
| Key words: low temperature emulsified sausage chopping texture sensory evaluation microstructure |
