食盐含量对于中式香肠的品质特性的影响

Effect of salt content on quality characteristics of Chinese-style sausage

以中式香肠为载体,研究了不同食盐含量和添加不同比例的食盐替代物、品质改良剂的条件下,产品质构、出品率、保水性、pH值、色差特性的变化规律,结果表明:不同食盐添加量对中式香肠质构等品质特性有显著影响,食盐添加量越多,产品出品率和保水性越好。

The Chinese production rate, water - style sausage was taken as vector, and the change laws of product tex- retention, pH value and color difference characteristics were studied under the condition of different salt content and adding different proportional salt substitutes and quality improver. The results showed that the different adding amount of salt had significant effect on the texture and other quality characteristics of Chinese - style sausage. The more adding amount of salt, the better pro- duction rate and water retention.