摘要
用预乳化的橄榄油作为发酵香肠中猪肥膘的替代物,分别做了10%、20%、30%、40%,4个不同的替代组。以传统比例的发酵香肠为对照组,研究4个替代组中发酵香肠的pH、水分含量,化学组成、脂肪酸组成、质构性质,感官品质。结果表明:随着橄榄油替代比例的增加,胆固醇的含量有明显地减少,不饱和脂肪酸的含量则有所上升;脂肪的含量有所减少,而蛋白质的含量有所增加;水分含量的变化没有明显的不同,pH的变化略有不同,但变化幅度并不明显;在外观,组织形态和色泽方面没有太大的变化,只是口感和气味略微有影响,发酵香肠的硬度、弹性、内聚性、咀嚼性都逐渐降低,但在消费者的可接受范围内。
Five treatments of fermented sausage were manufactured under commercial conditions by replacing 0,10% ,20%, 30% ,40% of pork backfat by pre-emulsified olive oil.With the increase of replacing level for olive, Cholesterol and fat content showed reduction, but protein content showed increase;no significant in the moisture and a little significant in the pH differences were observed during the ripening of fermented sausages, respectively ; no significant changes in appearance, texture, colour were observed ;hardness, springness, cohesiveness, chewinness showed reduction, but under the receptivity of customers.
出处
《食品研究与开发》
CAS
北大核心
2009年第3期102-105,共4页
Food Research and Development
基金
国家高技术研究发展计划(863)(2006AA10Z343)
关键词
橄榄油
猪肥膘
替代物
发酵香肠
olive
substitute
pork backfat
fermented sausage
