10种市售香肠品质分析

Analysis on 10 Kinds of Market Sausage Quality

为了分析大庆市市售香肠品质,随机抽取市售10种香肠测定其蛋白质、脂肪、淀粉、水分、亚硝酸盐含量以及质构和色泽与国家标准和包装参考值进行比较。结果表明,JL三文治火腿的亚硝酸盐含量最多达到26.63 mg·kg^(-1),发红值a*和咀嚼性与其他组差异性显著(P<0.05),分别为18.07,24.48*10~3 g。JL肉粒多脂肪含量最多达到15.19 g·100 g^(-1),亮度值L*与其他组差异性显著(P<0.05)为70.04。SH蒜香风味烤肠中淀粉含量最多,硬度与其他组差异性显著(P<0.05),分别为12.26%,206.21 N。YR劲火腿中蛋白质含量最多,弹性、粘聚性、回复性和咀嚼性都与其他组显著性差异(P<0.05),分别为30.87 g·100g^(-1),3.81 g,0.92,0.69,18.27*10~3 g。抽取的10种市售香肠产品各项指标都达到了国家标准,但是与包装的参考值有差距。

To understand the quality of sausage in Daqing market,10 kinds of sausage were randomly selected to measure the texture,color and the content of protein,fat,starch,water and nitrite and compared with the national standards and packaging reference value. The results showed that,nitrite content of sandwiches ham of JL reached 26.63 mg·kg^-1,redness value and chewiness were significantly different compared with other groups（P0.05）,respectively 18.07,24.48＊10^3 g. Rou li duo of JL had a maximum of fat content 15.19 g·100g^-1,the luminance value was significantly different compared with other groups（P0.05）,70.04. The garlic flavor Sausage of SH had a maximum of starch content,hardness was significantly different compared with other groups（P0.05）,respectively,12.26%,206.21 N. The fresh ham of YR had a maximum of protein content,and the spring,cohesiveness,resilience and chewiness were significantly different compared with other groups（P 0.05）,respectively,30.87 g·100g^-1,3.81 g,0.92,0.69,18.27＊10^3g. The indicators of 10 kinds of sausages had reached the national standard,but the results had differences compared with the reference value of package.