中国农业大学学报2011，Vol.16Issue(5)：144-150,7.
斩拌方法对低温乳化香肠品质的影响
Effect of chopping methods on quality of low temperature emulsified sausage
摘要
Abstract
In order to improve water and oil exuding,texture and edible quality of low temperature emulsified sausage, the effects of four chopping methods for fat and muscle meat, including an one-step chopping method, two three-step chopping methods and a tat-muscle meat separate chopping method, on low temperature emulsified sausage quality characteristics were investigated to optimize the chopping method. Sausage was made of chicken and pork and its quality was determined by measuring water and oil-binding capacity, textural properties, sensory quality and microstructure. The results showed that among the four chopping methods, the sausage which was made by the fat- muscle meat separate chopping method had the lowest cooking loss and lowest total expressible fluid, the water and oil-binding capacity was the best. The chopping methods had little influence on springiness and cohesiveness of the sausage,but had a remarkable influence on hardness,chewiness,shearing force and shearing work of the sausage,and the sausage made by the fat-muscle meat separate chopping method had maximal above mentioned parameters, also had the largest index L-value, a-value and sensory qualities. The scanning electron microscopy indicated that the protein matrix of the sausage made by the separate chopping method was more compacted than that of the sausages by the other methods. The sausage made by the separate chopping about fat and muscle had the best qualities.关键词
低温乳化香肠/斩拌/质构/感官评价/微观结构Key words
lew temperature emulsified sausage/chopping/texture/sensory evaluation/microstructure分类
轻工纺织引用本文复制引用
徐宝才,孙建清,周辉,祝义亮,周光宏..斩拌方法对低温乳化香肠品质的影响[J].中国农业大学学报,2011,16(5):144-150,7.基金项目
江苏省科技成果转化项目（BA2009007) （）
国家“973”计划项目（2010CB735700) （）
