橡子淀粉、猪皮匀浆物和脂肪对猪肉香肠品质的影响Effects of Acorn Starch,Pigskin Homogenate and Fats on the Quality of Pork Sausage
倪娜,王玉杰,李子晗,许灵媛,李华
摘要(Abstract)：
以橡子淀粉添加量、猪皮匀浆物添加量和植物脂肪替代比例为自变量,以感官评分为响应值,采用Box-Behnken设计建立三因素三水平模型,探寻新型猪肉香肠的最优配方。结果表明,添加橡子淀粉、猪皮匀浆物、植物脂肪对猪肉香肠的感官特性均有显著影响。当橡子淀粉添加量为5%、猪皮匀浆物添加量为7%、大豆油替代量为75%(总脂肪量20%)时,猪肉香肠的感官品质最佳。与传统猪肉香肠(猪背膘添加量20%)相比,新型香肠的弹性及持水性得到显著提高。
关键词(KeyWords)： 猪肉香肠;橡子淀粉;猪皮匀浆物;感官评定
基金项目(Foundation): 国家自然科学基金(31660467);; 内蒙古民族大学特色交叉学科群建设项目(MDXK006);; 国家级大学生创新创业训练计划项目(201810136001)
作者(Author): 倪娜,王玉杰,李子晗,许灵媛,李华
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