Screening of drying process conditions for cantonese- style sausage drying process conditions
-
摘要: 中式香肠烘烤温度各地都不同,为得到最佳香肠干燥工艺参数,本实验对香肠采用二段式变温烘烤,对变温烘烤的温度和时间进行了筛选,并与52℃传统恒温烘烤的香肠品质进行了比较。结果显示:前期烘烤时间和后期烘烤温度对广式香肠总体接受度存在显著性影响,以总体接受度为预测条件,得出广式香肠最优烘烤方式为65℃烘烤7h后48℃烘烤;与传统组比较发现:变温组香肠L*值、弹性高于传统组(p<0.05),a*值、过氧化值和回复性小于传统组(p<0.05),变温烘烤所需总时间为13.45 h,比传统烘烤组减少1.58 h。实验结果得出:广式香肠最优变温烘烤工艺为65℃烘烤7h后48℃烘烤。Abstract: Chinese sausage baking temperature is different among the countries. To get the best sausage drying process conditions,baking temperature and time of variable temperature baking ways were studied in this experiment. And then the sausage quality was compared with quality of traditional sausage dried with 52 ℃ homoiothermal drying conditions. The result showed that pre-baking time and post-baking temperature had a significant influence on the overall acceptance( p<0.05).According to the value of overall acceptance,the best conditions was 65 ℃ baking 7h and then 48 ℃ drying to the destination.Compared with traditional drying conditions,results suggested that the sausage dried with variable temperature baking had a higher L*value,springiness and a lower a*value,peroxide value( POV) and resilience( p<0.05).The total dry time of the variable temperature baking was 13.45 h,which was 1.58h less than the traditional group.According to the results,the best condition was 65 ℃ baking 7h and then 48 ℃ drying to the destination.
-
Keywords:
- cantonese-style sausage /
- variable temperature baking /
- quality /
- baking condition
-
[1] 张家祥.中国传统风味肉品制作[M].郑州:河南科学技术出版社,1985.97-97. [2] 刘潮兴.对广式香肠烘烤过程的一些浅见[J].现代食品科技,1988(3):20-21. [3] 周李宏,吴武典.延长广式香肠货架期的研究[J].现代商贸工业,2001(11):49-50. [4] 陈海光,曾晓房,白卫东,等.热风干燥工艺对广式腊肠挥发性风味成分的影响[J].中国食品学报,2012,12(7):148-154. [5] 周永昌,胡润华.低钠盐中式香肠研制[J].肉类工业,2013(10):8-11. [6] 封莉,邓绍林,黄明,等.脂肪酶对中式香肠脂肪降解、氧化和风味的影响[J].食品科学,2015,36(1):51-58. [7] 周玲,汪学荣,胡春利.腌制和烘烤工艺对中式香肠品质的影响[J].食品工业科技,2009(3):90-91. [8] 安攀宇.低脂低钠传统中式香肠的研究[D].昆明:云南农业大学,2012. [9] 乔晓玲.传统广式腊肠的改进试验研究[J].肉类工业,1996(5):41-44. [10] 龙昊.运用栅栏技术优化中式腊肠加工工艺的研究[D].长沙:湖南农业大学,2012. [13] 葛长荣,马美湖.肉与肉制品工艺学[M].北京:中国轻工业出版社,2005.123-124. [15] 中华人民共和国卫生部.GB 5009.33-2010食品中亚硝酸盐的测定[S].北京:中国标准化出版社,2010. [16] Nielsen P M,Petersen D,Dambmann C.Improved method for determining food protein degree of hydrolysis[J].Journal of Food Science,2001,66(5):642-646.
[17] 中华人民共和国国家标准.肉与肉制品卫生标准的分析方法[S]:GB/T5009.44-2003. [18] 中华人民共和国国家标准.食用植物油卫生标准的分析方法[S]:GB/T5009.44-2003. [19] 白艳红,毛多斌,王玉芬,等.低温熏煮香肠的贮藏特性研究[J].食品工业科技,2006(5):56-58. [20] Wang B,Pace R D,Dessai A P,et al.Modified extraction method for determining 2-thiobarbituric acid values in meat with increased specificity and simplicity[J].Journal of Food Science,2006,67(8):2833-2836.
[21] SMS.Texture profile analysis.In Operation manual.Version3.7[M].Surrey,England:Stable Micro System Ltd.1993:157-163.
[22] Hambrecht E,Eissen J J,de Klein W J,et al.Rapid chilling cannot prevent inferior pork quality caused by high preslaughter stress.[J].Journal of Animal Science,2004,82(2):551-556.
[23] Norman J L,Berg E P,Ellersieck M R,et al.Prediction of color and p H measurement throughout boneless center-cut pork loins[J].Meat Science,2004,66(2):273-278.
[24] American Meat Science Association.(1995).Research guidelines for cookery,sensory evaluation and instrumental tenderness measurements of fresh meat.American Meat Science Association and nature Live Stock and Meat Board.Chicago.IL.
[25] 吴谋成.食品分析与感官评定[M].北京:中国农业出版社,2002.109-112. [26] 王强.香肠脂肪氧化动力学特性及温度对其影响研究[J].食品科学,2013,34(11):130-133. [27] 周玲,汪学荣,胡春利.腌制和烘烤工艺对中式香肠品质的影响[J].食品工业科技,2009(3):90-91. -
期刊类型引用(10)
1. 许壮,丁青芝,戴意强,王喆,刘振田,陈小阳,虞利俊,夏秀东. 点浆条件对酸浆豆腐品质的影响. 中国粮油学报. 2024(01): 65-74 . 百度学术
2. 梁浩斌. 食品凝固剂对豆腐制品的应用. 现代食品. 2024(13): 64-66+70 . 百度学术
3. 杜贺超,韩梦灵,李雯倩,杨滨榕,王楠楠,姚宏亮. 乳酸菌发酵杏仁豆腐及其品质评价. 金陵科技学院学报. 2024(04): 77-84 . 百度学术
4. 龚周亮,赵良忠,刘汁琪,林碧莲,周劲松,刘斌斌. 巴氏杀菌后湘派豆干货架期内品质变化及微生态分析. 中国食品工业. 2023(07): 104-107 . 百度学术
5. 谢秀玲,金宏杏,杞文静,邱柱红,苏海香,朱建凯. 豆腐酸性凝固剂的研究进展. 食品安全导刊. 2023(31): 182-184+192 . 百度学术
6. 农双宁,谢文佩,郭茵,卢定环,严晓敏,陈超恒,施明月,班红玲. 响应面优化百香果豆腐的加工工艺及品质研究. 食品研究与开发. 2022(11): 164-170 . 百度学术
7. 刘宁,高艺笑,孙钰姬,张笑,张铁鹏,杨婷婷,潘任. 豆腐凝固剂的研究进展. 中国调味品. 2021(03): 189-194 . 百度学术
8. 吴江,张奎林,夏湘,赵良忠,彭洁. 质构重组大豆分离蛋白-鸡肉双蛋白肉工艺条件研究. 食品安全导刊. 2021(14): 60-64 . 百度学术
9. 伍涛,彭希林,赵良忠,陈浩,周晓洁,黄展锐,周小虎. 湘派豆干及卤汁在卤制过程中的变化规律. 食品与发酵工业. 2021(19): 146-154 . 百度学术
10. 何婉莹,黄展锐,赵良忠,刘海宇,周小虎,陈浩,周晓洁. 生浆法制作豆腐的工艺优化. 现代食品科技. 2021(10): 188-196 . 百度学术
其他类型引用(1)
计量
- 文章访问数: 209
- HTML全文浏览量: 26
- PDF下载量: 198
- 被引次数: 11