期刊论文

Wang, H.(whb6412@163.com)

中文

农业工程学报

1002-6819

2008

24

11

288-291

10.3321/j.issn:1002-6819.2008.11.059

湖北省科技攻关计划项目（2001AA204806）

本校为第一且通讯机构

为探索蔬菜复合肉制品品质特性的评价方法,分别用物性分析仪和扫描电镜研究了胡萝卜复合火腿和香肠的质构特性和显微结构。质构测定结果表明：与对照组相比,HLB-1复合火腿（鲜胡萝卜25%）和HLB-2复合火腿（胡萝卜粉2.5%）的硬度分别降低了70.94%和57.23%,咀嚼度分别降低了64.81%和34.86%;与对照组比较,胡萝卜复合香肠（鲜胡萝卜25%）的硬度和咀嚼度分别降低了30.84%和51.30%。感官评定结果表明：与对照组比较,胡萝卜复合火腿和香肠的口感更柔和细腻、嫩度更好。通过扫描电镜对产品结构的观察表明：在添加了鲜胡萝卜的火腿和香肠中均发现了圆形光滑的小颗粒状物质,复合肉制品内部的细微结构均匀、...

In order to probe into the evaluation method of quality characteristics of compound vegetable and meat products, textural and microstructural characteristics of compound carrot hams （western-style） and sausages were tested by texture analyzer and Scanning Electron Microscope （SEM）. The results from texture measurement indicate that： hardness of HLB-1 hams （fresh carrot 25%） and HLB-2 hams （carrot meal 2.5%） are reduced by 70.94% and 57.23% respectively compared with contrast group; chewiness of HLB-I hams and HLB-2 hams are reduced by ...