摘要
Abstract
To understand the quality of sausage in Daqing market,10 kinds of sausage were randomly selected to measure the tex-ture,color and the content of protein,fat,starch,water and nitrite and compared with the national standards and packaging reference value. The results showed that,nitrite content of sandwiches ham of JL reached 26.63 mg·kg-1,redness value and chewiness were significantly different compared with other groups (P<0.05),respectively 18.07,24.48*103 g. Rou li duo of JL had a maximum of fat content 15.19 g·100g-1,the luminance value was significantly different compared with other groups(P<0.05),70.04. The garlic flavor Sausage of SH had a maximum of starch content,hardness was significantly different compared with other groups (P<0.05),respec-tively,12.26%,206.21 N. The fresh ham of YR had a maximum of protein content,and the spring,cohesiveness,resilience and chewiness were significantly different compared with other groups (P<0.05),respectively,30.87 g·100g -1,3.81 g,0.92,0.69, 18.27*103 g. The indicators of 10 kinds of sausages had reached the national standard,but the results had differences compared with the reference value of package.关键词
市售/香肠/品质/质构Key words
market/sausage/quality/texture分类
轻工纺织
