食品工业科技2012，Vol.33Issue(7)：251-253,3.
蛋清蛋白乳化香肠的研制
Preparation of egg white protein emulsion sausage
王可 1周玲 2汪学荣2
作者信息
- 1. 吉林大学军需科技学院营养与科学食品研究室,吉林长春130062／西南大学荣昌校区动物科学系,重庆402460
- 2. 西南大学荣昌校区动物科学系,重庆402460
- 折叠
摘要
Abstract
The influences of fat/lean ration,egg white protein and carrageen on the quality of emulsion sausage were studied.The results showed that fat/lean ration,egg white protein and carrageen had effects on the quality of emulsion sausage on varying degrees.The composition was explored by means of L9（34）orthogonal design,and the best ratio were as follows：Fat/lean ration 2∶8,egg white protein 6%,carrageen 0.3%.Under the best condition,sensory evaluation value was 8.0,water retaining property was 79.41%,shear force was 1.588kg·f.关键词
蛋清蛋白/乳化香肠/感官评分/系水力/剪切力Key words
egg white protein/emulsion sausage/sensory evaluation/water retaining property/shear force分类
轻工纺织引用本文复制引用
王可,周玲,汪学荣..蛋清蛋白乳化香肠的研制[J].食品工业科技,2012,33(7):251-253,3.
