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요약정보
大豆膳食纤维应用于熏煮香肠的研究 / Application of soybean dietary fiber in smokedandcooked sausage
Resource Type
Academic Journal
Authors
陈祥礼
;
卢绪志
;
丁国家
;
石念荣
;
高玉龙
;
金维忠
;
王欢
;
倪来学
;
CHEN Xiangli
;
LU Xuzhi
;
DING Guojia
;
SHI Nianrong
;
GAO Yulong
;
JIN Weizhong
;
WANG Huan
;
NI Laixue
Source
肉类工业 / Meat Industry
. (3):12-17
Subject
大豆
膳食纤维
感官评价
熏煮香肠
Language
Chinese
ISSN
1008-5467
Online Access
Find it @ DONGA
초록
分别向熏煮香肠添加0%、1%、2%、3%、4%、5%的大豆膳食纤维,研究其对熏煮香肠的持水性、蒸煮出品率、色泽、质构参数等方面的影响.在此基础上,以感官评价得分为依据,确定熏煮香肠中最适的大豆膳食纤维添加量.研究结果显示:熏煮香肠的持水性、蒸煮出品率与大豆膳食纤维的添加量具有良好的正相关性;大豆膳食纤维添加量的增加会使熏煮香肠颜色变暗,红色变弱,这与香肠的持水性增加具有显著的相关性;大豆膳食纤维的添加也显著地改变了熏煮香肠的质构参数,硬度随大豆膳食纤维添加量的增加而升高,弹性先升高后降低.感官评价结果显示,熏煮香肠中大豆膳食纤维最佳添加量为2%,此时产品的色泽、口感、风味俱佳.
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