食品工业科技2013，Vol.34Issue(1)：290-295,299,7.
海藻酸钠-钙作为猪背膘替代物在萨拉米发酵香肠中的应用
Application of sodium alginate-calcium as pork back-fat substitute in salami sausages
摘要
Abstract
Fermented sausages were produced with 30% ,50% or 70% of their pork back-fat content replaced by pork back-fat substitute made of alginata.The sausage production was monitored with physical and chemical analysis.The final products were submitted to texture, color, flavor and consumer study. These results suggested that with the substitution proportion increased, water content increased, pH decreased but had little difference eventually,fat content showed reduction,weight loss increased,hardness and chewiness decreased,springiness and cohesiveness did not change significantly,color difference increased,volatile substances produced by spices increased,but decreased produced by lipid oxidation or decomposition,sensory evalution scores decreased,but all the sausages could be accepted by consumers. At last, the substitution of up to 50% of the pork back-fat content by back-fat substitute made of alginate could be accomplished.关键词
海藻酸钠-钙/猪背膘替代物/萨拉米发酵香肠Key words
alginate-calcium/pork back-fat substitute/salami seusages分类
轻工纺织引用本文复制引用
邹冰青,徐宝才,王赟,李景军,孙建清,徐学明..海藻酸钠-钙作为猪背膘替代物在萨拉米发酵香肠中的应用[J].食品工业科技,2013,34(1):290-295,299,7.基金项目
"十二五"科技支撑计划-速冻调理食品关键技术研究及其产业化示范(2012BAD37B07). （2012BAD37B07）
