| 猪肉、脂肪以及淀粉含量对鱼肉肠品质的影响 |
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| 引用本文： | 吴港城,张慜,陈卫星.猪肉、脂肪以及淀粉含量对鱼肉肠品质的影响[J].食品与生物技术学报,2011,30(4):500-505. |
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| 作者姓名： | 吴港城 张慜 陈卫星 |
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| 作者单位： | 1. 江南大学食品科学与工程国家重点实验室,江苏无锡,214122
2. 江苏省山水食品有限公司,江苏宝应,225800 |
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| 基金项目： | 国家863计划重点项目(2007AA100406-1) |
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| 摘 要： | 作者主要利用响应面(RSM)研究脂肪、猪肉含量和淀粉的添加量对鱼肉肠产品品质的影响.鱼肉肠产品品质主要通过感官评定和质构来衡量.结果表明,淀粉对鱼肉肠的硬度和咀嚼性具有显著性影响,对鱼肉肠的内聚性和弹性影响较小.随着脂肪含量的减少,鱼肉肠的硬度、咀嚼性和弹性都在增大.猪肉和鱼糜的质量比增大,导致鱼肉火腿的质构和风味发生变化.经过RSM优化后参数为,淀粉质量分数8.8％,脂肪质量分数7.8％,猪肉和鱼肉的质量比为1:4.
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| 关 键 词： | 鱼肉肠 淀粉 猪肉 脂肪 品质 |
Effect of Content of Pork,Fat and Starch on Quality of Fish Sausages |
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| WU Gang-cheng,ZHANG Min and CHEN Wei-xing.Effect of Content of Pork,Fat and Starch on Quality of Fish Sausages[J].Journal of Food Science and Biotechnology,2011,30(4):500-505. |
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| Authors: | WU Gang-cheng ZHANG Min and CHEN Wei-xing |
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| Affiliation: | WU Gang-cheng1,ZHANG Min1,CHEN Wei-xing2(1.Key Laboratory of Food Science and Safety,Jiangnan University,Wuxi 214122,China,2.Jiangsu Province Shanshui Food Co.,Baoying 225800,China) |
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| Abstract: | Surface Response Methodology(RSM) was used to simultaneous analysis the content of pork,fat,starch on the quality of fish sausage in this study.Fish Sausage quality was determined by measuring textural and sensory acceptability.The results showed that starch addition significantly increased hardness and chewiness but has less effect on the springiness and cohesiveness.It was found that hardness,springiness and chewiness values increased with the decreasing of fat reduction.The textual and overall flavor of ... |
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| Keywords: | fish sausages starch pork fat quality |
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