斩拌条件对乳化型香肠品质的影响研究
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摘要
在乳化型香肠的生产加工过程中,斩拌起到非常重要的作用。斩拌工序需要进行严格控制才能保证产品品质。研究针对斩拌过程中最为关键的3个参数,即斩拌初温、斩拌时间、斩拌速度进行研究。以感官评价、产品色泽以及质构作为产品品质的评价标准,经正交实验得出,乳化型香肠斩拌条件最优参数:斩拌初温为5℃,斩拌时间为360 s,斩拌速度为中速斩拌。
Chopping plays a very important role in the course of production process of emulsion type sausage. In order to ensure product quality, chopping conditions must be strictly controlled. Three important parameters(raw material temperature, chopping time and chopping speed) were studied in this experiment. Sensory evaluation, instrumental colour and texture were taken as the evaluation standards. By an orthogonal test, the optimal parameters of chopping were proved to be 5 ℃/raw material temperature, 360 seconds/chopping time and middle speed chopping.
Chopping plays a very important role in the course of production process of emulsion type sausage. In order to ensure product quality, chopping conditions must be strictly controlled. Three important parameters(raw material temperature, chopping time and chopping speed) were studied in this experiment. Sensory evaluation, instrumental colour and texture were taken as the evaluation standards. By an orthogonal test, the optimal parameters of chopping were proved to be 5 ℃/raw material temperature, 360 seconds/chopping time and middle speed chopping.
引文
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[2]扶庆权,樊成艳,史奎春.原料肉配比对乳化型香肠品质的影响[J].食品科技,2013,38(3):124-132.
[3]胡志军,彭增起,汪张贵,等.肉糜的乳化及斩拌终点的研究进展[J].食品工业科技,2010,31(6).
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[5]李新,熊光权,吴文锦,等.斩拌工艺对乳化香肠品质的影响[J].食品研究与开发,2018.
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[11]孙方达,赵钜阳,李媛媛,等.原料肉质量及斩拌比例对红肠品质影响的研究[J].食品工业,2016,37(4):197-202.
[12]黄永忠.肉的品质和添加剂对肉丸质构的影响[J].农业工程,2015,5(2):46-51.
[13]周伟伟,刘毅,陈霞,等.斩拌条件对乳化型香肠品质和微结构的影响[J].肉类研究,2007,(3):38-43.
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[15]陈雅平,黄秀娟,陈日春,等.斩拌条件对高品质鱼糜制品凝胶强度的影响[J].农产品加工,2016,20:22-24.
[16]程佳佳,胡胜杰,马汉军,等.成熟时间和斩拌时间对低盐牛肉丸品质的影响[J].肉类研究,2018,32(5):9-14.
[17]Asuming-Bediako N,Jaspal M H,Hallett K,et al.Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages[J].Meat Science,2014,96(1):187-194.
[18]龙谭,夏延斌,于丽,等.加工工艺对牛肉丸质构特性的影响[J].农产品加工(学刊),2014,(3):30-32.
[19]Lee C M,Carroll R J,Abdollahi A.A Microscopical Study of the Structure of Meat Emulsions and Its Relationship to Thermal Stability[J].Journal of Food Science,1981,46(6):1789-1793.
[20]刘安军,郭晶,王子健,等.响应面法优化鸡肝肠加工工艺的研究[J].现代食品科技,2013,29(6):1288-1292.
[2]扶庆权,樊成艳,史奎春.原料肉配比对乳化型香肠品质的影响[J].食品科技,2013,38(3):124-132.
[3]胡志军,彭增起,汪张贵,等.肉糜的乳化及斩拌终点的研究进展[J].食品工业科技,2010,31(6).
[4]Laranjo M,Gomes A,Agulheiro-Santos A C,et al.Impact of salt reduction on biogenic amines,fatty acids,microbiota,texture and sensory profile in traditional blood dry-cured sausages[J].Food Chemistry,2017,218:129-136.
[5]李新,熊光权,吴文锦,等.斩拌工艺对乳化香肠品质的影响[J].食品研究与开发,2018.
[6]徐宝才,孙建清,周辉,等.斩拌方法对低温乳化香肠品质的影响[J].中国农业大学学报,2011,16(5).
[7]Thomas R,Anjaneyulu A S R,Gadekar Y P,et al.Effect of comminution temperature on the quality and shelf life of buffalo meat nuggets[J].Food Chemistry,2007,103(3):787-794.
[8]孔保华.畜产品加工储藏新技术[M].北京:科学出版社,2007:26-31.
[9]崔艳飞,赵改名,王玉芬,等.斩拌速度和时间对乳化型香肠质构的影响[J].食品科技,2010,35(7):176-181.
[10]崔艳飞,赵改名,王玉芬,等.肉品高效斩拌乳化技术研究进展[J].肉类研究,2009,(4):13-17.
[11]孙方达,赵钜阳,李媛媛,等.原料肉质量及斩拌比例对红肠品质影响的研究[J].食品工业,2016,37(4):197-202.
[12]黄永忠.肉的品质和添加剂对肉丸质构的影响[J].农业工程,2015,5(2):46-51.
[13]周伟伟,刘毅,陈霞,等.斩拌条件对乳化型香肠品质和微结构的影响[J].肉类研究,2007,(3):38-43.
[14]Klettner P G.Comminution techniques for feankfurtert y p e s a u s a g e s[J].F l e i s c h w i r t s c h I n t e r n a t i o n a l,1987,(1):32-37.
[15]陈雅平,黄秀娟,陈日春,等.斩拌条件对高品质鱼糜制品凝胶强度的影响[J].农产品加工,2016,20:22-24.
[16]程佳佳,胡胜杰,马汉军,等.成熟时间和斩拌时间对低盐牛肉丸品质的影响[J].肉类研究,2018,32(5):9-14.
[17]Asuming-Bediako N,Jaspal M H,Hallett K,et al.Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages[J].Meat Science,2014,96(1):187-194.
[18]龙谭,夏延斌,于丽,等.加工工艺对牛肉丸质构特性的影响[J].农产品加工(学刊),2014,(3):30-32.
[19]Lee C M,Carroll R J,Abdollahi A.A Microscopical Study of the Structure of Meat Emulsions and Its Relationship to Thermal Stability[J].Journal of Food Science,1981,46(6):1789-1793.
[20]刘安军,郭晶,王子健,等.响应面法优化鸡肝肠加工工艺的研究[J].现代食品科技,2013,29(6):1288-1292.