摘要
文章研究了三聚磷酸钠(STP)、焦磷酸钠(SPP)和六偏磷酸钠(SHMP)三种磷酸盐对乳化型香肠质构特性的影响,结果表明:TPA压缩方法测定的香肠的硬度、脆性、弹性、胶着性和咀嚼性存在显著性差异,不同磷酸盐的香肠的硬度和弹性明显高于对照品,粘附性明显低于对照品,加STP的香肠的脆性、胶着性和咀嚼性低于对照品,而加SPP和SHMP的香肠高于对照品;TPA穿刺压缩方法测定的不同磷酸盐的香肠的硬度高于对照品,粘附性低于对照品.
The effects of sodium tripolyphosphate, sodium pypophosphate and sodium hexameta-phosphate on texture characteristics of emulsification-type sausages were studied in this essay. The results showed that the hardness, brittleness, springiness, gumminess and chewiness of emulsification-type sausages with different phosphates tested in TPA compression test were different significantly. Their hardness and springiness were obviously better than reference samples, while their adhesiveness were obviously worse than reference samples. Their brittleness, gumminess and chewiness with added STP were worse than reference samples, while those with added SPP and SHMP were better than reference samples. The hardness of emulsification-type sausages with different phosphates tested in TPA puncture test was better than reference samples and their stickiness was worse than reference samples.
出处
《南京晓庄学院学报》
2010年第6期41-43,共3页
Journal of Nanjing Xiaozhuang University
