CAJ | 학술논문

主要采用感官检验及测定水分含量的方法，分别研究了山梨醇、甘油、甘露醇、多聚磷酸钠等4种保湿剂对宁乡花猪肉干食用品质的影响。结果表明，这4种保湿剂对猪肉干食用品质具有明显改善作用。最合适的添加量分别为：山梨醇4g／100g、甘油3mL／100g、甘露醇4g／100g、多聚磷酸钠0．2g／100g。其中甘油的效果最好，在其最适添加量为3mL／100g时，肉干感官评分为92，水分含量为45．1％，空白对照肉干样品感官检验评分为65，水分含量为31．5％。
주요채용감관검험급측정수분함량적방법，분별연구료산리순、감유、감로순、다취린산납등4충보습제대저향화저육간식용품질적영향。결과표명，저4충보습제대저육간식용품질구유명현개선작용。최합괄적첨가량분별위：산리순4g／100g、감유3mL／100g、감로순4g／100g、다취린산납0．2g／100g。기중감유적효과최호，재기최괄첨가량위3mL／100g시，육간감관평분위92，수분함량위45．1％，공백대조육간양품감관검험평분위65，수분함량위31．5％。
Through sensory evaluation and the determination of water content, the effect of four moisturizing agents of sorbitol, glycerol, mannitol and sodium polyphosphate on the eating quality of Ning Xiang pork jerky was studied. The results showed that the four moisturizing agents could improve the eat?ing quality of pork jerky obviously. The optimum addition of sorbitol, glycerol, mannitol and sodium polyphosphate was 4g/100g, 3mL/100g, 4g/100g and 0. 2g/100g, respectively. Among the four mois?turizing agents, the glycerol was the best. When the addition of glycerol was 3mL/100g, the sensory e?valuation score and water content of pork jerky were 92 and 45 . 1%. And that of the blank control were 65 and 31 . 5%.