原料肉配比对西式火腿感官指标和质构特性的影响

The Effect of Different Combinational Proportions of Meat on Sensory Index and Texture of Western-style hams

对五种不同原料肉配比生产的西式火腿的感官性状和质构特性进行了研究.结果表明,感官评定结果和质构仪测定结果具有一致性,不同原料肉配比生产的西式火腿的硬度、弹性和咀嚼性存在显著差异,内聚性无显著变化;增加鸡肉含量可以提高西式火腿的硬度,适当增加鸡皮含量可以提高西式火腿的弹性,合理的原料肉配比可以提高西式火腿的弹性和咀嚼性.

Sensory attributes and texture characteristics of western-style hams produced with five different combinational proportions of meat were studied.The results showed that there was a close correlation between parameters of sensory evaluation and texture characteristics.A significant difference was found in the five kinds in hardness,springiness and chewiness;however,there was no significant difference in cohesiveness.It was suggested that hardness of western-style hams could be improved by adding the amount of chicken meat,springiness of western-style hams could be improved,by adding the amount of chicken properly;springiness and chewiness of western-style hams could be improved by a reasonable ratio of meat.