摘要
以感官评分为指标,对羊肉香肠配方进行优化。结果表明:羊肉香肠最优配方为80%羊肉、20%鸡皮、3%食盐、3%大豆分离蛋白、8%淀粉、0.01%亚硝酸钠、0.4%三聚磷酸钠、2%香辛料、45%冰水。以最优配方制作的羊肉香肠感官评分高,亚硝酸盐残留量和苯并(a)芘残留量均符合国家标准。
the sensory score was taken as index to optimize the mutton sausage formula. The results showed that the optimal formula of mutton sausage was mutton 80% , chicken fat 20% , salt 3% , soya protein 3% , starch 8% , sodium nitrite 0. 01% , sodium tripolyphosphate 0. 4% , spices 2% and ice water 45% . The mutton sausage produced by the optimal formula had the highest sensory. Nitrite and Benzo（a）pyrene residues were in line with national standards.
出处
《肉类工业》
2015年第6期3-6,共4页
Meat Industry
基金
宁夏回族自治区科技支撑(攻关)计划项目
