摘要:本实验以未风干中式香肠为原料，考察在20℃、30℃、40℃、50℃烘干温度0h、12h、24h、36h、48h、60h烘干时间条件下处理后，香肠水分含量、嫩度、剪切力、色差、质构、TBA的变化。结果表明：风干过程中，烘烤时间和烘烤温度对香肠的品质有着明显的影响。通过20℃、50℃烘烤条件下香肠成品的理化指标的对比发现，50℃烘烤条件相对于20℃的烘烤条件更为节省时间，相对低一点的水分活度能使50℃条件下制作的香肠有更长的货架期。20℃烘烤条件下虽然时间相对长一点，但制作过程中脂类氧化程度相对50℃烘烤出的成品更低，香肠成品的品质更佳，香肠的硬度、弹性、胶粘性、咀嚼性更好。总体上说，随着烘烤温度和烘干时间的增加，香肠的水分蒸发，水分含量和水分活度都有所下降，香肠的嫩度值、硬度、弹性、胶粘性、咀嚼性、起始破裂力以及TBA值会随之上升。香肠的颜色受烘烤时间影响较大，受烘烤温度的影响并不是很明显。香肠的嫩度与水分含量、硬度、咀嚼性都有一定的相关性。           

关键词    水分含量；水分活度；嫩度；TBA；色差；质构

Abstract:In this experiment, not dried sausages as raw material, study at different drying temperatures (to 20°C, 30°C, 40°C, 50°C when), drying time (0h, 12h, 24h, 36h, 48h, 60h) conditions under treatment, the determination of the moisture content of the raw material, tenderness, shearing force, color, texture, TBA, understand its related changes. The results show that: the drying process, the baking time and baking temperature may significantly affect the quality of the sausage. Through 20°C, 50°C roasted sausage products under the condition of the physical and chemical indicators of contrast, found that 50°C condition  relative to the 20°C baking condition is more save time, relatively low water activity can make sausage made under the condition of 50°C with a longer shelf life. 20°C baking conditions, although time is relatively long, but the extent of lipid oxidation during the manufacture of 50°C baking out the finished product is lower relatively, sausage products of better quality, hardness, elasticity, of the sausage, adhesiveness, chewiness are better. With the baking temperature and drying time increases, sausage water evaporation, moisture content and water activity have declined, sausage tenderness value, hardness, elasticity, adhesiveness, chewiness, the initial rupture force and The TBA value will rise.

Keywords   Moisture content   Water activity   Tenderness   TBA   Color   Texture