中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
4期
75-78
,共4页
南美白对虾%香肠%质构%感官评定
南美白對蝦%香腸%質構%感官評定
남미백대하%향장%질구%감관평정
Penaeus vannmei%sausage%texture%sensory evaluation
以南美白对虾和鸡肉为原料，研究了虾肉香肠的制作工艺配方。通过试验确定了影响虾肉香肠感官和质构的关键因素，完善了虾肉香肠的制作工艺。应用感官评分法对虾肉香肠的切片、气味、滋味、组织状态进行评分，并采用质构剖面分析方法对虾肉香肠的硬度、弹性、胶粘性和咀嚼度进行测定。结果表明：添加6％淀粉，0．6％卡拉胶和3％大豆蛋白时，虾肉香肠的感官得分最高，与质构分析得出的最优组合相一致。由极差分析得出，淀粉添加量对虾肉香肠的硬度、弹性、胶粘性和咀嚼度影响最大；卡拉胶添加量对虾肉香肠的硬度、弹性和咀嚼度影响较大；而大豆蛋白添加量对虾肉香肠的弹性和黏聚性影响较大。
以南美白對蝦和鷄肉為原料，研究瞭蝦肉香腸的製作工藝配方。通過試驗確定瞭影響蝦肉香腸感官和質構的關鍵因素，完善瞭蝦肉香腸的製作工藝。應用感官評分法對蝦肉香腸的切片、氣味、滋味、組織狀態進行評分，併採用質構剖麵分析方法對蝦肉香腸的硬度、彈性、膠粘性和咀嚼度進行測定。結果錶明：添加6％澱粉，0．6％卡拉膠和3％大豆蛋白時，蝦肉香腸的感官得分最高，與質構分析得齣的最優組閤相一緻。由極差分析得齣，澱粉添加量對蝦肉香腸的硬度、彈性、膠粘性和咀嚼度影響最大；卡拉膠添加量對蝦肉香腸的硬度、彈性和咀嚼度影響較大；而大豆蛋白添加量對蝦肉香腸的彈性和黏聚性影響較大。
이남미백대하화계육위원료，연구료하육향장적제작공예배방。통과시험학정료영향하육향장감관화질구적관건인소，완선료하육향장적제작공예。응용감관평분법대하육향장적절편、기미、자미、조직상태진행평분，병채용질구부면분석방법대하육향장적경도、탄성、효점성화저작도진행측정。결과표명：첨가6％정분，0．6％잡랍효화3％대두단백시，하육향장적감관득분최고，여질구분석득출적최우조합상일치。유겁차분석득출，정분첨가량대하육향장적경도、탄성、효점성화저작도영향최대；잡랍효첨가량대하육향장적경도、탄성화저작도영향교대；이대두단백첨가량대하육향장적탄성화점취성영향교대。
Take Penaeus vannmei and chicken as raw materials,the formula of shrimp sausage is explored.Key factors that influence the taste and texture of shrimp sausage are tested so as to im-prove the production technique of shrimp sausage.The sensory score system is used for the evaluation of slices,flavor,taste,texture of shrimp sausage and texture profile analyzer is applied for the deter-mination of texture of shrimp sausage,such as hardness,springiness,adhesiveness and chewiness. The results show that the optimal combination is starch addition amount of 6%,carrageenan of 0 .6%and soy protein of 3% based on sensory evaluation scores and texture analysis.Texture analysis also indicates that starch addition amount has the greatest influence to the hardness,springiness,adhe-siveness and chewiness of shrimp sausage;carrageenan addition amount has greater influence to the hardness,springiness and chewiness of shrimp sausage;soy protein addition amount has greater influ-ence to the springiness and cohesiveness of shrimp sausage.
