摘要
以卡拉胶作为脂肪替代物生产低脂香肠,采用传统高脂肪香肠的加工方法进行加工,在各组样品中添加不同含量(0.2%、0.4%、0.6%)的卡拉胶,测定各组香肠的持水力、成品质构(硬度、咀嚼性、弹性、内聚性)、感官评价,并与传统高脂肪香肠进行对比分析。结果显示:当卡拉胶的添加量为0.2%时,低脂香肠与普通香肠在持水力、成品质构(硬度、咀嚼性、弹性、内聚性)和感官评价等方面均无显著性差异(P>0.05),进而确定卡拉胶作为传统高脂肪香肠中脂肪替代物的最佳添加量为0.2%。
Low fat sausage was made by carrageenan as fat substituting using traditional high fat sausage process. The water-holding capacity, texture profile analysis,sensory evaluation of sausage were determined.The fat of sausage was substituted by different content （0.2 %,0.4 %,0.6 %）of carrageenan. Then, when the substituting amount was 0.2 %, there was not markedly difference （P0.05）between the low fat sausage and tradition high fat sausage in water-holding capacity, the value of QTS （hardness, chewiness, springiness, cohesiveness）and sensory evaluation. The conclusion showed that the best substituting amount of carrageenan was 0.2 % in the tradition high fat sausage.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期81-84,共4页
Food Research and Development
基金
天津市科技支撑计划重点项目(08ZCKFNC00800)
关键词
卡拉胶
持水力
成品质构
感官评价
carrageenan
water-holding capacity
texture profile analysis
sensory evaluation
