墨鱼香肠的配方研究
目的 开发墨鱼香肠的最佳配方。方法 以墨鱼、鱼糜、猪肉和木薯淀粉为主要原料, 通过单因素试验和正交试验, 采用感官评定的方法探讨墨鱼、鱼糜、猪肉和木薯淀粉的添加量对墨鱼香肠品质的影响。结果 影响墨鱼香肠品质的主次因子为鱼糜＞猪肉＞墨鱼＞木薯淀粉; 墨鱼香肠的最佳配方为墨鱼45%、鱼糜25%、猪肉15%、木薯淀粉5%。结论 以此配方加工的墨鱼香肠安全指标符合墨鱼香肠的国家行业标准要求, 且感官指标较为优秀, 可为墨鱼香肠加工提供生产指导。
Objective To develop the best formula of cuttlefish sausage. Methods Using cuttlefish, surimi, pork, and cassava starch as the main raw materials, the effects of the addition content of cuttlefish, surimi, pork, and cassava starch on the quality of cuttlefish sausage were investigated by sensory evaluation through single-factor experiments and orthogonal experiments. Results The primary and secondary factors affecting the quality of cuttlefish sausage were surimi＞pork＞cuttlefish＞cassava starch. The best formula for cuttlefish sausage was the additional amount of cuttlefish 45%, surimi 25%, pork 15%, cassava starch 5%. Conclusion The safety index of cuttlefish sausage processed by this formula meets the requirements of the national industry standard of cuttlefish sausage and the sensory indexes are excellent, which can provide production guidance for cuttlefish sausage processing.
标题：墨鱼香肠的配方研究
英文标题：Study on the formula of cuttlefish sausage
作者：
林哲寅 福建省东山县食品快检中心；闽台特色海洋食品加工及营养健康教育部工程研究中心
林河通 闽台特色海洋食品加工及营养健康教育部工程研究中心；福建农林大学食品科学学院
中文关键词:墨鱼香肠,配方,感官评定,安全指标,
英文关键词:cuttlefish sausage,formula,sensory evaluation,safety index,
发表日期：2020-02-20
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