摘要
本文将笔者已制备的脂肪替代物分别按其0(对照组)、5%、10%、15%、20%的比例替代猪背脂生产粗绞香肠,对五组香肠的蒸煮损失、理化指标和微生物指标进行检测与分析。并对这五组香肠进行感官综合评价和方差分析。结果表明:品评员水平间不存在显著性差异,添加脂肪替代物组的粗绞香肠与对照组之间感官综合评价结果差异不显著,说明在生产粗绞香肠中添加脂肪替代物替代猪脂肪效果良好。
In this study, fat substitues with 0%, 5%, 10%, 15%, 20% were used to replace pork fat in developing low-fat coarse-cut sausages.Cooking loss,physical and chemical index and microbiological index of five group of sausages were detected and analyzed .And the five group of the sausages were carded out to general sensory evaluation and variance analysis.Results indicated that there are no significant difference among personnel standard., and no significant difference between treatment group and control group.lt gets a good effect to replace fat with the complex fat sustitutes in the producing of the coarse-cut sausage.
出处
《肉类研究》
2009年第8期24-27,共4页
Meat Research
基金
农业科技成果转化资金项目编号(2008T01016)
关键词
脂肪替代物
粗绞香肠
感官综合评价
fat sustitures
coarse-cut sausage
general sensory evaluation
