脂肪水平对干腌鸭肉香肠理化及感官特性的影响。
Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.
机构信息
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 Ourense, Spain.
出版信息
Poult Sci. 2011 Jun;90(6):1334-9. doi: 10.3382/ps.2010-01140.
The effect of fat content (20, 30, and 40%) on chemical composition, color, texture parameters, and sensory properties of dry-cured duck sausages was studied. Protein content showed significant differences (P < 0.001) among batches (19.3, 22.1, and 27.5% for high, medium, and low fat, respectively). Fat level affected the lightness (P < 0.05), redness, and yellowness (P < 0.001) of dry-cured duck sausages. Shear force increased with decreased fat content (1.45, 2.37, and 3.81 kg/cm(2) for high, medium, and low fat, respectively). The sensory properties of fat level, cohesiveness, fat odor, hardness, and juiciness were significantly different with respect to fat level. Duck sausages with 20% fat content obtained higher scores for sensory traits compared with sausages of 30 and 40% fat content.
研究了脂肪含量（20%、30%和 40%）对干腌鸭香肠的化学成分、颜色、质地参数和感官特性的影响。蛋白质含量在批次间存在显著差异（P < 0.001）（高脂肪、中脂肪和低脂肪分别为 19.3%、22.1%和 27.5%）。脂肪水平影响干腌鸭香肠的亮度（P < 0.05）、红色和黄色（P < 0.001）。随着脂肪含量的降低，剪切力增加（高脂肪、中脂肪和低脂肪分别为 1.45、2.37 和 3.81 kg/cm(2)）。脂肪水平、内聚性、脂肪气味、硬度和多汁性的感官特性因脂肪水平而异。与 30%和 40%脂肪含量的香肠相比，脂肪含量为 20%的鸭香肠在感官特性方面获得了更高的分数。
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