期刊论文

中文

食品科学

1002-6630

2010

31

3

145-149

本校为第一机构

以燕麦复合火腿肠(燕麦粉添加质量分数分别为0、8%、11%、14%、17%、20%,以猪肉+燕麦粉之和为100计)为研究对象,使用肌肉嫩度仪和质构仪对复合火腿肠分别进行嫩度和质构测定,并对两种仪器测定结果进行比较分析.嫩度测定结果表明:嫩度值随着燕麦粉添加量的增加而增大,添加量为14%时,嫩度值较为适中,火腿肠感官总体接受性较好.质构测定结果表明:燕麦粉添加量为14%时,与对照组相比硬度差异显著(P＜0.05),添加量为17%和20%时,与对照组相比硬度差异极显著(P＜0.01);咀嚼性随着燕麦粉添加最的增加而增加,添加量为14%和17%时,与对照组相比差异显著(P＜0.05),添加量为20%时,与对照组相比差异极显著(P＜0...

Compound oat flour sausages were prepared by adding oat flour as the substitute for starch at various amounts such as 0,8%,11%,14%,17% and 20%（m/m,calculated on the basis of 100 of total sum of pork plus oat flour）,respectively.The tenderness and texture of compound oat flour sausages was determined using tenderometer and texture analyzer,respectively.The correlation analyses between tenderness and texture parameters were conducted.Results indicated that the tenderness of compound oat flour sausages exhibited an increase with increasing addit...