食品科学2017，Vol.38Issue(13)：1-6,6.DOI:10.7506/spkx1002-6630-201713001
淀粉、亚麻籽胶与贮藏温度对火腿肠品质影响的析因试验分析
Effects of Starch, Flaxseed Gum and Storage Temperature on Sausage Quality Evaluated by Factorial Design
摘要
Abstract
The objective of the study was to investigate the effects of starch,flaxseed gum (FG),storage temperature and their interaction on the water-holding capacity (WHC),texture profile and sensory quality of sausage and to explore the underlying mechanism using factorial design.The results revealed that,the WHC measured after 45 days of storage was significantly decreased with increasing amount of starch (P ＜ 0.05),while it was significantly increased with increasing amount of starch and temperature (P ＜ 0.05).The interaction between starch and storage temperature had a significant influence on the WHC (P ＜ 0.05).Texture profile analysis (TPA) indicated that different mixing ratios of starch and FG had different effects on the hardness and chewiness,but resulted in increased springiness.The rise in storage temperature led to an increase in the hardness and chewiness and a decrease in the springiness.The interaction between starch and FG could significantly decrease the hardness and chewiness while springiness decreased significantly due to the interaction between starch and storage temperature.From the results of sensory evaluation,the sensory quality of sausage,which was closely related to the interaction between starch and FG,could be improved by adding less starch and more FG,and lowering storage temperature.关键词
淀粉/亚麻籽胶/贮藏温度/火腿肠/析因试验Key words
starch/flaxseed gum (FG)/storage temperature/sausage/factorial design分类
轻工纺织引用本文复制引用
杨雪,冯美琴,孙健,徐幸莲,周光宏..淀粉、亚麻籽胶与贮藏温度对火腿肠品质影响的析因试验分析[J].食品科学,2017,38(13):1-6,6.基金项目
国家自然科学基金青年科学基金项目(31401516) （31401516）
中央级公益性科研院所基本科研业务费专项资金项目(Y0201400114) （Y0201400114）
