肉类研究Issue(4)：12-15,4.
黄原胶对艾草猪肉香肠凝胶品质的影响
Effects of Xanthan Gun on Qualities of Pork Sausage with Wormwood Leaf Powder
摘要
Abstract
The effect of 0 - 0.8% xanthan gun （XG） on the quality of pork sausage with wormwood leaf powder （PMSW） gels, which contained the powder of 1.5%, was investigated in this paper. The results showed that the addition levels （〉0.2%） of XG could significantly decrease CL （P〈0.05）, and the addition of XG above 0.4% significantly decrease b＊ value （P〈0.05） and chewiness. Moreover, the WHC significantly increased （P〈0.05） at 0.8% level of XG, while both hardness and chewiness significantly decreased （P 〈 0.05）.关键词
黄原胶/艾草猪肉香肠/持水性/色泽/质构Key words
Key words: xanthan gun (XG)/pork meat sausage with wormwood (PMSW)/water-binding capacity/color/texturalproperties分类
轻工纺织引用本文复制引用
张振环,卢琳,韩卓,周存六,陈昌好,陈从贵..黄原胶对艾草猪肉香肠凝胶品质的影响[J].肉类研究,2012,(4):12-15,4.基金项目
国家自然科学基金青年科学基金项目 （）
合肥市科技专项 （）
