摘要
对在超市购买的3种香脆肠的理化指标、感官评定、质构特性和微观结构进行研究,结果发现:3种香脆肠的脆性、弹性和咀嚼性存在显著性差异.香脆肠A的弹性和风味最好,香脆肠B的硬度、脆性、咀嚼性、口感、色泽和微观结构最好,而香脆肠C的各项指标都最差.综合各指标总体评价,香脆肠B的综合品质最好.此结论为企业提升产品品质和消费者购买喜爱的产品提供依据.
Physiochemical parameters, sensory evaluation, textural characteristics and micro-structural characteristics of three kinds of delicious and crispy sausages bought at the supermarket were studied in this paper. The results showed that the brittleness, springiness and chewiness of the three kinds of delicious and crispy sausages were different significantly. Sausage A was the best of the three kinds in terms of springiness and flavor, and Sausage B was the best in the aspects of hardness, brittleness, chewiness, taste, color, and micro-structure. The comprehensive quality of Sausage B was the best and Sausage C, the poorest, when all kinds of indexes were taken into consideration. The conclusion drawn from the study is expected to provide the basis for related enterprises to improve their product quality and for costumers to buy their favorite products.
出处
《南京晓庄学院学报》
2012年第3期37-40,共4页
Journal of Nanjing Xiaozhuang University
关键词
香脆肠
品质
感官评定
质构
微观结构
delicious and crispy sausage
quality
sensory evaluation
texture
micro-structure
