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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

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, (01): 290-295. doi: 10.13386/j.issn1002-0306.2013.01.078
引用本文: 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, (01): 290-295. doi: 10.13386/j.issn1002-0306.2013.01.078
Application of sodium alginate-calcium as pork back-fat substitute in salami sausages[J]. Science and Technology of Food Industry, 2013, (01): 290-295. doi: 10.13386/j.issn1002-0306.2013.01.078
Citation: Application of sodium alginate-calcium as pork back-fat substitute in salami sausages[J]. Science and Technology of Food Industry, 2013, (01): 290-295. doi: 10.13386/j.issn1002-0306.2013.01.078

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

doi: 10.13386/j.issn1002-0306.2013.01.078
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);

详细信息
  • 中图分类号: TS251.65

Application of sodium alginate-calcium as pork back-fat substitute in salami sausages

  • 摘要: 以市售萨拉米发酵香肠为对照组,考察了海藻酸钠-钙盐作为猪背膘替代物分别以30%、50%、70%的比例替代猪背膘对发酵香肠含水量、pH、脂肪含量、重量损失、质构、色泽、风味以及感官品质的影响。结果表明:随着替代率的增加,香肠含水量增加;pH降低(70%除外);脂肪含量降低;重量损失增加;硬度和咀嚼性降低,弹性和内聚性变化不明显(70%除外);色差值ΔE增大;由香辛料产生的挥发性物质相对含量增加,由脂肪氧化或分解产生的挥发性物质减少,但总体差异性不明显;感官评价得分降低,但在总体可接受性上,替代组香肠都能引起人们较强的食欲。最终得出猪背膘最佳替代率为50%及以下比率。 
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出版历程
  • 收稿日期:  2012-07-16

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