肉类研究
肉類研究
육류연구
MEAT RESEARCH
2012年
4期
12-15
,共4页
张振环%卢琳%韩卓%周存六%陈昌好%陈从贵
張振環%盧琳%韓卓%週存六%陳昌好%陳從貴
장진배%로림%한탁%주존륙%진창호%진종귀
黄原胶%艾草猪肉香肠%持水性%色泽%质构
黃原膠%艾草豬肉香腸%持水性%色澤%質構
황원효%애초저육향장%지수성%색택%질구
Key words: xanthan gun (XG)%pork meat sausage with wormwood (PMSW)%water-binding capacity%color%texturalproperties
以艾草添加量1.5%的猪肉香肠作为研究对象,考察黄原胶质量分数（0～0.8%）对艾草香肠凝胶品质的影响。结果显示,当黄原胶质量分数大于0.2%时,艾草猪肉香肠凝胶蒸煮损失值显著降低（P〈0.05）;当黄原胶质量分数大于0.4%时,b＊值和咀嚼性显著减小（P〈0.05）;当黄原胶质量分数为0.8%时,艾草猪肉香肠凝胶的保水性值显著增大（P〈0.05）,硬度和咀嚼性均显著减小（P〈0.05）。
以艾草添加量1.5%的豬肉香腸作為研究對象,攷察黃原膠質量分數（0～0.8%）對艾草香腸凝膠品質的影響。結果顯示,噹黃原膠質量分數大于0.2%時,艾草豬肉香腸凝膠蒸煮損失值顯著降低（P〈0.05）;噹黃原膠質量分數大于0.4%時,b＊值和咀嚼性顯著減小（P〈0.05）;噹黃原膠質量分數為0.8%時,艾草豬肉香腸凝膠的保水性值顯著增大（P〈0.05）,硬度和咀嚼性均顯著減小（P〈0.05）。
이애초첨가량1.5%적저육향장작위연구대상,고찰황원효질량분수（0～0.8%）대애초향장응효품질적영향。결과현시,당황원효질량분수대우0.2%시,애초저육향장응효증자손실치현저강저（P〈0.05）;당황원효질량분수대우0.4%시,b＊치화저작성현저감소（P〈0.05）;당황원효질량분수위0.8%시,애초저육향장응효적보수성치현저증대（P〈0.05）,경도화저작성균현저감소（P〈0.05）。
The effect of 0 - 0.8% xanthan gun （XG） on the quality of pork sausage with wormwood leaf powder （PMSW） gels, which contained the powder of 1.5%, was investigated in this paper. The results showed that the addition levels （〉0.2%） of XG could significantly decrease CL （P〈0.05）, and the addition of XG above 0.4% significantly decrease b＊ value （P〈0.05） and chewiness. Moreover, the WHC significantly increased （P〈0.05） at 0.8% level of XG, while both hardness and chewiness significantly decreased （P 〈 0.05）.
