摘要
为了解伊犁本地不同品牌熏马肠品质的特性,本文选择了3种本地品牌熏马肠进行品质测定,对不同品牌熏马肠的理化指标进行分析。实验结果表明熏马肠水分含量中不同品牌间的差异并不显著(P>0.05),最高水分含量为45%,熏马肠水分含量最低为43%。脂肪含量测定中,赛买提熏马肠与其他两种品牌的脂肪含量之间存在显著性差异(P<0.05),3种熏马肠的脂肪含量最低为13.50%,脂肪含量最高为33.00%。3种不同品牌熏马肠pH值均符合国家标准,经检测3种熏马肠理化性质测定指标结果均符合食品安全国家标准。感官分析发现,伊犁品牌熏马肠分值最高,具有多汁性,咀嚼度、硬度较优,口感色泽较佳。
In order to understand the characteristics of different brands of sausage,three local brands were selected for quality measurement,and the physical and chemical indicators of different brands of sausage were analyzed in this paper.The results showed that there was no significant difference among different brands in the moisture content of smoked horse intestines (P>0.05),and the highest moisture content was 45%,the lowest moisture content of smoked horse intestines was 43%.In the determination of fat content,There was a significant difference in fat content between Saimaiti smoked horse sausage and the other two brands (P<0.05).The lowest fat content of the three smoked horse sausage was 13.50%,and the highest fat content was 33.00%.The pH of three different brands of smoked horse intestines met the national standard,the results of physical and chemical properties of three kinds of smoked horse intestines met the national standard of food safety.Sensory analysis showed that Yili brand smoked horse sausage had the highest score,juicy,good chewiness,hardness and good taste and color.
作者
张雪梅
ZHANG Xuemei(Yili Normal University,Yining 835000,China)
出处
《食品安全导刊》
2022年第9期87-89,共3页
China Food Safety Magazine
基金
伊犁师范大学微生物资源保护与开发利用重点实验室项目(YLUKLM201808)。
关键词
熏马肠
理化性质
感官性质
smoked horse intestines
physical and chemical nature
sensory nature
