添加阳江豆豉对广式腊肠品质的影响
Effect of adding Yangjiang Lobster Sauce on the quality of Cantonese Sausage
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摘要: 以广式腊肠为研究对象,通过添加阳江豆豉研究其对广式腊肠品质的影响。首先对豆豉的基本成分进行分析,其次对添加豆豉腊肠组与未添加豆豉腊肠组的基本成分、色泽、质构、感官评定、酸价进行比较。结果表明:添加豆豉后,腊肠的蛋白质、脂肪、p H没有显著性差异(p>0.05),蛋白质由25.27g/100g降至24.43g/100g,脂肪由43.78g/100g降至43.05g/100g,p H由5.80降至5.73;色泽方面,添加豆豉后,颜色变暗;质构方面,硬度、黏性、咀嚼性均降低,而弹性无显著差异(p>0.05);感官评定方面,添加豆豉组的腊肠口感及风味评分较高;酸价方面,添加豆豉组的腊肠酸价低于未添加豆豉组。此结果表明豆豉有利于改善广式腊肠的食用品质并延缓其氧化。Abstract: Effect of Yangjiang Lobster Sauce on qualities of Cantonese Sausage was determined. The basal ingredient,color,texture of blank group Sausage and Lobster Sauce group was compared.The results showed that the protein,lipids,p H changed non-significantly after adding Lobster Sauce( p > 0.05). Protein,lipids and p H changed from 25.27 g /100 g to 24.43 g /100 g,43.78 g /100 g to 43.05 g /100 g and 5.80 to 5.73 respectively. The color changed dark when Lobster Sauce was added.The hardness,adhesiveness and chewiness reduced respectively,springiness changed inapparently( p > 0.05).Sausage contained Lobster Sauce got high scores in taste and flavor.Lobster Sauce could decrease p H of sausage compared with blank group. Experiment showed Lobster Sauce could improve the edible quality of sausage and deferred oxidation.
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