猪肉、脂肪以及淀粉含量对鱼肉肠品质的影响

Effect of Content of Pork,Fat and Starch on Quality of Fish Sausages

DOI：

中文关键词: 鱼肉肠 淀粉 猪肉 脂肪 品质

英文关键词: fish sausages starch pork fat quality

基金项目:国家863计划重点项目(2007AA100406-1)

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中文摘要:

作者主要利用响应面(RSM)研究脂肪、猪肉含量和淀粉的添加量对鱼肉肠产品品质的影响。鱼肉肠产品品质主要通过感官评定和质构来衡量。结果表明,淀粉对鱼肉肠的硬度和咀嚼性具有显著性影响,对鱼肉肠的内聚性和弹性影响较小。随着脂肪含量的减少,鱼肉肠的硬度、咀嚼性和弹性都在增大。猪肉和鱼糜的质量比增大,导致鱼肉火腿的质构和风味发生变化。经过RSM优化后参数为,淀粉质量分数8.8%,脂肪质量分数7.8%,猪肉和鱼肉的质量比为1∶4。

英文摘要:

Surface Response Methodology(RSM) was used to simultaneous analysis the content of pork,fat,starch on the quality of fish sausage in this study.Fish Sausage quality was determined by measuring textural and sensory acceptability.The results showed that starch addition significantly increased hardness and chewiness but has less effect on the springiness and cohesiveness.It was found that hardness,springiness and chewiness values increased with the decreasing of fat reduction.The textual and overall flavor of fish sausage was affected by increasing the proportion of meat and surimi.The optimized parameters are 8.8% starch,7.8% fat and the proportion of meat and surimi 1∶4 by RSM.

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