脂肪颗粒大小及添加量对中式香肠品质的影响

摘要

The factorial design was applied to study the effect of fat particle size (5,8 and 10 mm) and fat addition (30％,20％ and 10％) on the quality of Chinese sausage.Results showed that fat particle size had a significant influence on the yield,roasting time,taste,color,juiciness and texture (P ＜ 0.05) and besides these parameters,tenderness,hardness,chewiness and brightness value (L*) were also significantly affected by fat addition (P ＜ 0.05).Comparative texture and sensory evaluation of four groups of sausages revealed no significant differences in chewiness,flavor,juiciness or overall acceptance (P ＞ 0.05).Reduced fat addition was beneficial for improving the hardness and texture of sausages.In conclusion,addition of 20％ mince fat with a particle size of 5 mm resulted in the best overall quality.%采用析因设计研究脂肪颗粒大小(5、8、10 mm)与脂肪添加量(30％、20％和10％)对中式香肠品质的影响.结果表明:脂肪颗粒大小对香肠成品率、烘烤时间、口感、色泽、多汁性和组织状态有显著影响(P＜0.05);脂肪添加量对成品率、烘烤时间、嫩度、硬度、咀嚼度、亮度值(L*)和口感、香味、色泽、多汁性及组织状态有显著影响(P＜0.05);脂肪颗粒大小和脂肪添加量对香肠香味、色泽及整体接受度有显著交互作用(P＜0.05).通过对4组香肠的质构特性及感官品质进行评价,发现4组香肠的咀嚼度、风味、多汁性和整体接受度无显著差异(P＞0.05),但在减少香肠配方中脂肪添加量时,减小脂肪颗粒有利于改善香肠的硬度和组织状态,且当香肠中的脂肪颗粒大小为5mm、脂肪添加量为20％时,其总体品质最好.