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以气味、凝胶强度、质构及色泽为评价指标,对猪血肠在常温、冷藏和冻藏条件下的品质变化进行了比较,分析不同贮藏方法对猪血肠品质的影响。结果发现,猪血肠常温贮藏1 d后异味明显,4 d后完全变质;冷藏16 d后异味明显,55 d后变质;冻藏54 d内无明显异味。猪血肠的凝胶强度受常温和冻藏条件影响小,冷藏有利于提高猪血肠的凝胶强度。常温贮藏降低了猪血肠的回复性;冻藏严重降低了猪血肠的硬度、回复性及咀嚼性;冷藏提高了猪血肠的硬度和咀嚼性,但降低了猪血肠的回复性。常温贮藏2 d后猪血肠的a*值有显著提高(p<0.05);冷藏69 d内猪血肠的a*值低于12;冻藏过程中猪血肠的a*值变化很小。
The changes of the quality of porcine blood sausage under normal temperature, cold storage and frozen storage conditions were compared with odor, gel strength, texture and color, and the effects of different storage methods on the quality of porcine blood sausage were analyzed. The results showed that the pig intestine was stored at room temperature for 1 day, and its odor was obvious. After 4 days, the pig was completely degenerated. After 16 days of cold storage, the odor was obvious and became degraded after 55 days. No significant odor was observed within 54 days of storage. The gel strength of porcine intestine is affected by normal temperature and freezing conditions, which is beneficial to improve the gel strength of porcine intestine. Storage at room temperature reduced the recovery of pig blood vessels; frozen storage severely reduced the hardness, recovery and chewiness of pig blood vessels; cold storage increased the hardness and chewability of the pig blood vessels, but reduced the recovery of pig blood vessels. The a * value of porcine intestine was significantly increased after storage for 2 days at room temperature (p <0.05). The a * value of porcine intestine was lower than 12 during 69 days of cold storage. The a * .