本文对添加胡萝卜泥、牛肝及淀粉的西式香肠的感官质量进行了研究，结果表明：添加10%胡萝卜泥、4%淀粉能改善西式香肠的色泽、弹性、硬度及口感风味(P＜0.05)，对其切面组织无不良影响(P＜0.05)；而添加10%牛肝会造成香肠色泽发暗、弹性硬度差、口感风味不良及切面组织粗糙等(P＜0.05)，此外，随着储藏期的增长(2～7d)，其色泽变差(P＜0.05)。%Effects of several nutritional additives on the sensory quality of western-flavor sausage were discussed in this paper. The results were as follows: 10% carrot, 4% starch could improve color, elasticity, stiffness and flavor of western-flavor sausage without any bad effects on cutting surface; while 10% bovine liver could make sausage dark, stiff, bad flavor and crude cutting surface and Long storage period (2-7 days) might cause bad color, too.
展开▼
