原料肉配比对西式火腿感官指标和质构特性的影响
对五种不同原料肉配比生产的西式火腿的感官性状和质构特性进行了研究.结果表明,感官评定结果和质构仪测定结果具有一致性,不同原料肉配比生产的西式火腿的硬度、弹性和咀嚼性存在显著差异,内聚性无显著变化;增加鸡肉含量可以提高西式火腿的硬度,适当增加鸡皮含量可以提高西式火腿的弹性,合理的原料肉配比可以提高西式火腿的弹性和咀嚼性.扶庆权扶庆权...
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| Veröffentlicht in: | 南京晓庄学院学报 2011-06, Vol.27 (3), p.34-36 |
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| creator | 扶庆权 |
| description | 对五种不同原料肉配比生产的西式火腿的感官性状和质构特性进行了研究.结果表明,感官评定结果和质构仪测定结果具有一致性,不同原料肉配比生产的西式火腿的硬度、弹性和咀嚼性存在显著差异,内聚性无显著变化;增加鸡肉含量可以提高西式火腿的硬度,适当增加鸡皮含量可以提高西式火腿的弹性,合理的原料肉配比可以提高西式火腿的弹性和咀嚼性.扶庆权扶庆权 |
| doi_str_mv | 10.3969/j.issn.1009-7902.2011.03.008 |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 1009-7902 |
| ispartof | 南京晓庄学院学报, 2011-06, Vol.27 (3), p.34-36 |
| issn | 1009-7902 |
| language | chi |
| recordid | cdi_wanfang_journals_njxzxyxb201103008 |
| source | 国家哲学社会科学学术期刊数据库 (National Social Sciences Database) |
| subjects | 原料肉 感官评定 西式火腿 质构 |
| title | 原料肉配比对西式火腿感官指标和质构特性的影响 |
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