Abstract: The objective of this experiment is to study the effect of fat addition(0%,10%,20%,30%,40%,50%)on the textural properties and sensory qualities of smoked and cooked sausages.The results showed that,with fat content increasing,the hardness of sausages decreased gradually,the spring first increased rapidly and then decreased,the sense texture scores gradually decreased,the total evaluation among the fat content of 20%,30% and 40% were not significant(P>0.05).The fat had a significant effect(P<0.05)on the texture profiles(hardness,gumminess,resilience,cohesiveness and chewiness),these texture profiles were significantly decreased with fat increasing(P<0.05),but the changes in adhesiveness were not significant(P>0.05).The hardness and fat content had a good linear relationship,y=-1 075.9x+7 875.5(R2=0.932 8).This Fisher linear function can predict the different fat content in smoked and cooked sausages.
刘永安,赵改名,黄现青,等. 脂肪添加量对熏煮香肠质构的影响[J]. 食品与发酵工业, 2012, 38(06): 203-208.
Liu Yong-an,Zhao Gai-ming,Huang Xian-qing,et al. Effect of Fat Addition on Textural Quality of Smoked and Cooked Sausages[J]. Food and Fermentation Industries, 2012, 38(06): 203-208.