陈菲, 王道营, 刘芳, 诸永志, 徐为民, 焦迎春, 孙晓冬. 2011: 肠衣加工过程中拉伸特性和色差变化分析. 南方农业学报, 42(10): 1288-1290. DOI: 10.3969/j.issn.2095-1191.2011.10.029
引用本文: 陈菲, 王道营, 刘芳, 诸永志, 徐为民, 焦迎春, 孙晓冬. 2011: 肠衣加工过程中拉伸特性和色差变化分析. 南方农业学报, 42(10): 1288-1290. DOI: 10.3969/j.issn.2095-1191.2011.10.029
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CHEN Fei, WANG Dao-ying, LIU Fang, ZHU Yong-zhi, XU Wei-min, JIAO Ying-chun, SUN Xiao-dong. 2011: Changes in color and tensile characteristics during processing of sausage casing. Journal of Southern Agriculture, 42(10): 1288-1290. DOI: 10.3969/j.issn.2095-1191.2011.10.029
Citation: CHEN Fei, WANG Dao-ying, LIU Fang, ZHU Yong-zhi, XU Wei-min, JIAO Ying-chun, SUN Xiao-dong. 2011: Changes in color and tensile characteristics during processing of sausage casing. Journal of Southern Agriculture, 42(10): 1288-1290. DOI: 10.3969/j.issn.2095-1191.2011.10.029
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肠衣加工过程中拉伸特性和色差变化分析

Changes in color and tensile characteristics during processing of sausage casing

    摘要
  • 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.

     

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