摘要
该研究以柔鱼作主料,在传统工艺基础上经一系列加工,制成一款具有柔鱼风味的火腿肠。根据单因素与正交试验得出该产品主料最优配方:柔鱼和鸡胸肉质量比1∶1,淀粉、大豆油和牛肉丁添加量各为5%、3%和8%。营养价值分析表明:该火腿肠的蛋白质含量为(17.927±0.570)%、脂肪含量为(8.320±0.290)%,均达特级标准。氨基酸测定结果表明,该产品氨基酸类别完备,可利用率高,具较高的营养价值。
With squid as the main material,the squid-flavored ham sausage was prepared.According to the results of single factor and orthogonal tests,the optimal formula is as follows:squid-to-chicken breast ratio of 1∶1(mass ratio),5%starch,3%soybean oil,and 8%diced beef.The protein content and fat content in the yielded ham sausage were(17.927±0.570)%and(8.320±0.290)%,respectively,marking the top grade of the product.In addition,the product contained all the necessary amino acids with high utilization rate,indicating the high nutritional value.
作者
石建辉
李艳柳
刘安军
张孟琴
SHI Jian-hui;LI Yan-liu;LIU An-jun;ZHANG Meng-qin(Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China;Department of Pharmacy,Guizhou Health Vocational College,Tongren 554300,Guizhou,China;College of Material and Chemical Engineering,Tongren University,Tongren 554300,Guizhou,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第1期125-130,共6页
Food Research and Development
基金
贵州省科技厅项目基金(黔科合支撑[2019]2383)
关键词
柔鱼
火腿肠
加工工艺
最优配方
营养价值
squid
ham sausage
processing technology
optimal formula
nutritional value
