研究添加山核桃果壳烟熏液对低温灌肠感官、质构和贮藏性能的影响。结果表明：山核桃壳烟熏液对灌肠感官具有明显改善作用,以质量分数0.2%的添加比例为最佳;烟熏液对灌肠质构具有一定的负面作用,当添加比例达到0.4%时,灌肠硬度、弹性和凝聚性均显著降低（P〈0.05）;灌肠中添加山核桃壳烟熏液可以显著降低过氧化值（P〈0.05）,抑制微生物生长（P〈0.05）,增强肉制品贮藏性能。%In this study,an extension of our previous work in which we prepared a liquid smoke flavoring from hickory shells by high temperature pyrolysis,detarring,fractionation,extraction,and so on,the effect of adding the flavoring on sensory characteristics,texture and storage stability of low temperature sausage was investigated.The results showed that sensory evaluation of sausage was significantly improved by adding the flavoring at the dose of 0.2%.However,the flavoring had a negative effect on the texture of sausage,and 0.4% addition led to a significant reduction in the hardness,springiness and cohesiveness（P 0.05）.In addition,the flavoring decreased the peroxide value significantly（P〈0.05）,inhibited microbial growth（P〈0.05）,and enhanced the storage stability.
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