肉类研究
肉類研究
육류연구
MEAT RESEARCH
2015年
5期
1-5
,共5页
川味香肠%肥瘦肉质量比%芹菜粉%亚硝酸盐残留量
川味香腸%肥瘦肉質量比%芹菜粉%亞硝痠鹽殘留量
천미향장%비수육질량비%근채분%아초산염잔류량
Sichuan sausage%fat to lean meat ratio%celery powder%nitrite residue
川味香肠食用品质受原辅料影响较大，芹菜粉有较好的发色作用。实验研究不同肥瘦肉质量比和芹菜粉添加对川味香肠的品质特性影响。结果表明：肥瘦肉质量比为15∶85的香肠质构特性较好，脂肪含量和过氧化值均显著低于其他组（P＜0.05），感官评价得分较高；添加0.2%芹菜粉后，川味香肠外观色泽鲜红饱满，具有较好的质构特性和风味，亚硝酸盐残留量为（1.398±0.043）mg/kg，比对照组低75.23%，表明添加芹菜粉能降低亚硝酸残留。
川味香腸食用品質受原輔料影響較大，芹菜粉有較好的髮色作用。實驗研究不同肥瘦肉質量比和芹菜粉添加對川味香腸的品質特性影響。結果錶明：肥瘦肉質量比為15∶85的香腸質構特性較好，脂肪含量和過氧化值均顯著低于其他組（P＜0.05），感官評價得分較高；添加0.2%芹菜粉後，川味香腸外觀色澤鮮紅飽滿，具有較好的質構特性和風味，亞硝痠鹽殘留量為（1.398±0.043）mg/kg，比對照組低75.23%，錶明添加芹菜粉能降低亞硝痠殘留。
천미향장식용품질수원보료영향교대，근채분유교호적발색작용。실험연구불동비수육질량비화근채분첨가대천미향장적품질특성영향。결과표명：비수육질량비위15∶85적향장질구특성교호，지방함량화과양화치균현저저우기타조（P＜0.05），감관평개득분교고；첨가0.2%근채분후，천미향장외관색택선홍포만，구유교호적질구특성화풍미，아초산염잔류량위（1.398±0.043）mg/kg，비대조조저75.23%，표명첨가근채분능강저아초산잔류。
The eating quality of Sichuan sausage is greatly influenced by raw and auxiliary materials. Moreover, Sichuan sausage with celery powder can exhibit an increased color fixation. In this study, investigations were carried out to explore the effects of fat to lean meat ratio and celery powder addition on quality characteristics of Sichuan sausage. The results indicated that Sichuan sausage with optimal texture properties and sensory characteristics was composed of fat and lean at a mixing ratio of 15:85, fat content and peroxide value of which were significantly lower than those in other groups (P< 0.05). Adding 0.2% of celery powder to Sichuan sausage could result in a marked increase in texture properties and flavor, and an obvious reduction by 75.23% in residual nitrite to (1.398± 0.043) mg/kg.
