虾肉香肠工艺配方的优化

Optimization of Process Formula of Shrimp Sausage

以南美白对虾和鸡肉为原料,研究了虾肉香肠的制作工艺配方。通过试验确定了影响虾肉香肠感官和质构的关键因素,完善了虾肉香肠的制作工艺。应用感官评分法对虾肉香肠的切片、气味、滋味、组织状态进行评分,并采用质构剖面分析方法对虾肉香肠的硬度、弹性、胶粘性和咀嚼度进行测定。结果表明:添加6%淀粉,0.6%卡拉胶和3%大豆蛋白时,虾肉香肠的感官得分最高,与质构分析得出的最优组合相一致。由极差分析得出,淀粉添加量对虾肉香肠的硬度、弹性、胶粘性和咀嚼度影响最大;卡拉胶添加量对虾肉香肠的硬度、弹性和咀嚼度影响较大;而大豆蛋白添加量对虾肉香肠的弹性和黏聚性影响较大。

Take Penaeus vannmei and chicken as raw materials,the formula of shrimp sausage is explored.Key factors that influence the taste and texture of shrimp sausage are tested so as to im-prove the production technique of shrimp sausage.The sensory score system is used for the evaluation of slices,flavor,taste,texture of shrimp sausage and texture profile analyzer is applied for the deter-mination of texture of shrimp sausage,such as hardness,springiness,adhesiveness and chewiness. The results show that the optimal combination is starch addition amount of 6%,carrageenan of 0 .6%and soy protein of 3% based on sensory evaluation scores and texture analysis.Texture analysis also indicates that starch addition amount has the greatest influence to the hardness,springiness,adhe-siveness and chewiness of shrimp sausage;carrageenan addition amount has greater influence to the hardness,springiness and chewiness of shrimp sausage;soy protein addition amount has greater influ-ence to the springiness and cohesiveness of shrimp sausage.