肉类研究2013，Vol.27Issue(4)：15-19,5.
荷叶粉对猪肉火腿肠品质特性的影响
Effect of Lotus Leaf Powder on the Quality of Pork Sausages
摘要
Abstract
The effects of lotus leaf powder on water-holding capacity,color,textural properties and sensory qualities of pork sausages were investigated.The results showed that the water-binding capacity and hardness of pork sausages were improved significantly,while L* and a* values were decreased evidently by the addition of lotus leaf powder (P＜0.05).No significant changes in texture,aroma,salty,astringency or taste were found when no more than 10％ lotus leaf powder was added to pork sausages (P＞ 0.05).The proper addition level of lotus leaf powder in pork sausages was approximately 10％.关键词
荷叶粉/猪肉火腿肠/品质特性Key words
lotus leaf powder/ pork sausage/ quality分类
轻工纺织引用本文复制引用
何静,姚峥,王路,杜庆飞,陈从贵..荷叶粉对猪肉火腿肠品质特性的影响[J].肉类研究,2013,27(4):15-19,5.基金项目
安徽省试验区和试点省专项(12z0102062) （12z0102062）
安徽省科技攻关计划项目(12010302076) （12010302076）
