摘要
将自制的烟酸处理血粉应用于猪肉香肠制作。通过单因素试验考察烟酸处理血粉添加量、VE添加量以及煮制温度与时间对色泽的影响;在此基础上,以猪肉香肠感官品质为考察指标、通过正交试验优化加工工艺条件。单因素试验表明烟酸处理血粉添加量、煮制温度均对肉肠制品色泽影响很大,而VE添加量与煮制时间对肉肠制品色泽影响较小;正交试验结果表明,对肉肠制品品质影响顺序依次是烟酸处理血粉添加量、煮制温度、VE添加量、煮制时间。烟酸处理血粉添加量0.4%、VE添加量0.25%、煮制温度90℃、煮制时间50min,产品感官评分最高达9.33分。
Nicotinic acid-treated porcine blood powder was prepared and applied to the manufacture of pork sausages. Onefactor-at-a-time experiments were conducted to investigate the effects of addition levels of the blood power and VE, cooking temperature, and cooking time on the color of pork sausages. Based on these investigations, the processing parameters were optimized by orthogonal array design method. As demonstrated by the results of one-factor-at-a-time experiments, the addition level of the blood powder and cooking temperature largely influenced the color of pork sausages, whereas the addition level of VE and cooking time had little impact on the color of perk sausages. The experimental results of orthogonal array design showed that the effects of the four processing parameters on the quality of pork sausages decreased in the following order：, addition level of the blood powder, cooking temperature, addition level of VE, and cooking time. The additions of the blood powder and VE at respectively 0.4% and 0.25% and cooking for 50 rain at 90 ℃ provided the highest sensory quality score of pork sausages, 9.33.
出处
《肉类研究》
2012年第1期22-26,共5页
Meat Research
基金
合肥市2010年农业与社会发展科技专项
宿迁市百名领军人才集聚计划项目
关键词
烟酸处理血粉
VE
色泽
猪肉肠
nicotinic acid-treated porcine blood powder
VE
color
pork sausage
