超高压处理对法兰克福香肠理化及感官品质的影响

被引：4

作者：

王洋

高杨

戴瑞彤

郑海涛

李平兰

机构：

[1] 中国农业大学食品科学与营养工程学院

来源：

肉类研究 | 2012年 / 26卷 / 08期

关键词：

超高压; 真空包装; 法兰克福香肠; 理化; 感官;

D O I：

暂无

中图分类号：

TS251.65 [];

学科分类号：

摘要：

为探讨超高压处理对法兰克福香肠理化及感官品质的影响,采用200MPa(5、10min),400MPa(5、10min)和600MPa(5、10min)对真空包装法兰克福香肠进行二次杀菌处理。连续监测样品冷藏过程中pH值、挥发性盐基氮(TVB-N)、脂肪氧化(TBA-RS)、质构、色泽和感官品质的变化。结果表明:超高压处理可以减缓法兰克福香肠保藏过程中pH值的降低,挥发性盐基氮的生成,但会增加脂肪氧化程度;另外会提高亮度,降低红度;降低硬度,增加内聚力;延缓感官品质的下降。

引用

页码：1 / 5

页数：5

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