鹅血添加量对鹅血香肠质构和感官特性的影响

Effects of geese blood addition amounts on sensory evaluation and texture characteristics of blood sausage

为研究鹅血添加量对蒸煮香肠的影响,在制作肠馅中添加鹅血量占总量分别为4%、8%、12%、16%、20%,对所得样品分别通过TPA测定、色差测定和感官评定。结果表明:感官评定与质构测定、色差测定的结果较一致;鹅血的添加量为16%时,香肠的质构、色泽和口感较好,此时香肠TPA测定硬度、弹性、黏聚性、恢复性、咀嚼性分别为1564.41 g、0.21 mm、0.26、0.05、429.60 g,色差分析中a*值最大,香肠颜色最好。

To study the changes of steaming sausage with the addition of geese blood. During the sausage making, The geese blood were added 4%, 8%, 12%, 16%, 20% of total contents, respectively. And then, the obtained samples were determined by Texture Profile Analysis （TPA）, color difference and organoleptic evaluation. The results indicated that： the results of sensory evaluation, structure and the color were relatively consistent. As the addition amount of 16%, the sausage was in the optimal conditions of texture, color and taste. The TPA hardness, elasticity, viscosity cohesion, restoration, chewiness of this blood addition were 1564.41 g, 0.21 mm, 0.26, 0.05, 429.60 g, while a＇value in color difference was maximum and the sausage color was best.