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当前位置: 首页 > 文章 > 肠衣加工过程中拉伸特性和色差变化分析 南方农业学报 2011,42 (10) 1288-1290
Position: Home > Articles > Changes in color and tensile characteristics during processing of sausage casing Journal of Southern Agriculture 2011,42 (10) 1288-1290

肠衣加工过程中拉伸特性和色差变化分析

作  者：
陈菲;王道营;刘芳;诸永志;徐为民;焦迎春;孙晓冬
单  位：
江苏省农业科学院农产品加工研究所;如皋市太阳肠衣食品有限公司
关键词：
肠衣;加工;拉伸特性;色差变化
摘  要：
【目的】研究肠衣在生产过程中品质特性变化,以期更好地开发利用肠衣资源。【方法】选取几个工艺点,用质构仪测定肠衣的拉伸性变化,色差计测定肠衣的色差变化。【结果】肠衣在加工过程中,随着加工时间推移,拉伸阻力先呈明显上升趋势,但肠衣腌制后拉伸阻力又出现明显的下降趋势;L*(亮度)值在腌制之前呈明显下降趋势,腌制后则呈明显上升趋势;b*(黄度)值在贮藏两年后才出现明显上升趋势。【结论】肠衣在腌制后和经长时间贮藏后拉伸特性和色差均会发生明显变化。
译  名：
Changes in color and tensile characteristics during processing of sausage casing
作  者：
CHEN Fei1,WANG Dao-ying 1,LIU Fang 1,ZHU Yong-zhi1 ,XU Wei-min1,JIAO Ying-chun 2,SUN Xiao-dong 2(1 Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;2 Rugao Sun Casing &Food Co.,Ltd,Nantong,Jiangsu,226500,China)
关键词：
sausage casing;processing;tensile characteristics
摘  要：
[Objective]In order to develop and use the resource of sausage casing,the quality changes in the production process of sausage casing was studied.[Method]Several stages during the processing of sausages were selected to analyze the tensile characteristics using texture analyzer and the color changes using chromatic aberration.[Result]The result showed that during processing stages,the tensile strength remained increase,while it significantly decreased during preservation.The L(light) decreased before pickled sausage and then showed a clear upward trend after pickled sausage,b(yellow) significantly increased after 2 years of storage.[Conclusion]The tensile characteristics and the color of sausage casing changed significantly after pickling and storage for a long duration.

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