摘要
为探究菊粉对低脂乳化肠质构及风味品质的影响,本研究以猪后腿肉为原料制作低脂乳化肠,并在肠中添加不同量浓度(0%、1%、2%、3%、4%和5%)的菊粉,以高脂组为对照,研究其对乳化肠基本营养成分、色泽、蒸煮损失、质构特性、微观结构、风味及感官品质的影响。结果表明,随着低脂乳化肠中菊粉添加量的增加,乳化肠水分和蛋白质含量均先增加后显著下降;加入适量菊粉可以降低低脂乳化肠的蒸煮损失;菊粉的加入增加了乳化肠的硬度和咀嚼性,提高了凝聚力。扫描电镜结果表明,菊粉添加量为4%时乳化肠的微观结构孔洞最小且致密;风味及感官评价结果表明,菊粉添加量为5%时醛类和醇类等风味成分含量达到最高,菊粉添加量达到3%及以上时与对照组相比感官评价总分无显著差异。综上,低脂乳化肠中加入菊粉有利于降低低脂乳化肠的蒸煮损失,改善低脂乳化肠的质构特性及风味和感官品质。本研究结果可为低脂肉制品的生产提供一定的理论依据。
To explore the effects of inulin on the texture and flavor quality of low-fat emulsified sausage,the pork ham was used as raw material,various amounts(0%,1%,2%,3%,4%and 5%)of inulin were introduced to the low-fat emulsified sausage in this study,and its effects on the basic nutrients,color,cooking loss,texture characteristics,microstructure,flavor and sensory quality of meat emulsion were investigated.The results showed that with the increase of inulin in low-fat emulsified sausage,the content of water and protein increased firstly and decreased.The appropriate addition of inulin could reduce the cooking loss of low-fat emulsified sausage;the addition of inulin increased the hardness and chewiness,and reduced the cohesiveness.Scanning electron microscopy showed that the microscopic pores formed by the addition of 4%inulin were the minimal and dense.The results of flavor and sensory evaluation showed that when the amount of inulin added was 5%,the content of flavor components such as aldehydes and alcohols reached the highest.When the amount of inulin was≥3%,there was no significant difference in total sensory evaluation scores compared with the control group.In summary,the addition of inulin to the low-fat emulsified sausage was beneficial to reduce the cooking loss,and improve the texture characteristics,flavor and sensory quality of the low-fat emulsified sausage.The results of this paper can provide a theoretical basis for the production of low-fat meat products.
作者
张玉梅
董铭
邓绍林
韩敏义
徐幸莲
周光宏
ZHANG Yumei;DONG Ming;DENG Shaolin;HAN Minyi;XU Xinglian;ZHOU Guanghong(Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control/Key Laboratory of Meat Processing and Quality Control,Ministry of Education/College of Food Science and Technology,Nanjing Agricultural University,Nanjing,Jiangsu 210095;Guangdong Wens Jiawei Foodstuff Co.,Ltd.,Yunfu,Guangdong 527400)
出处
《核农学报》
CAS
CSCD
北大核心
2020年第12期2769-2779,共11页
Journal of Nuclear Agricultural Sciences
基金
国家自然科学基金(31571854)
现代农业产业技术体系专项资金资助(CARS-41)
国家重点研发计划(2018YFD0401200)。
关键词
低脂乳化肠
菊粉
风味
品质
脂肪替代
low-fat emulsified sausage
inulin
flavor
quality
fat replacement
