摘要
以杏鲍菇(Pleurotus eryngii)和巴沙鱼皮明胶作为脂肪替代物,通过测定香肠的乳液稳定性、颜色、持水性、质构特性、抗氧化活性、微生物含量和感官评定,研究其对香肠品质的影响。结果表明:杏鲍菇和巴沙鱼皮明胶制成的脂肪替代物,使香肠的硬度和弹性都有显著增加(P<0.05),同时也增加了香肠的亮度,使香肠的乳液稳定性显著提高1.97%,持水性增加4.52%,抗氧化活性增加3.29%,油炸杏鲍菇作为脂肪替代物,在外观上与脂肪极其相似,在口感风味上也接近脂肪,是一种理想的脂肪替代物。
Pleurotus eryngii and basha fish gelatin were used as fat substitutes.The effects of Pleurotus eryngii and basha fish gelatin on sausage quality were studied by measuring emulsion stability,color,water holding capacity,texture characteristics,antioxidant activity,microbial content and sensory evaluation of sausage.The results showed that fat substitute made of Pleurotus eryngii and basha fish gelatin significantly increased the hardness and elasticity of sausage(P<0.05),and the brightness of sausage.It significantly improved the emulsion stability of sausage by 1.97%,water holding capacity by 4.52%,and antioxidant activity by 3.29%.As a fat substitute,fried Pleurotus eryngii is similar in appearance,taste and flavor to fat.The combination of Pleurotus eryngii and basha fish gelatin enhances the sensory acceptability of sausage,making it an ideal fat substitute.
作者
李成
王丽岩
LI Cheng;WANG Liyan(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2024年第3期516-522,共7页
Journal of Jilin Agricultural University
基金
吉林省科技发展计划项目(20180520031JH)。
关键词
杏鲍菇
巴沙鱼皮明胶
脂肪替代品
抗氧化活性
香肠
品质特性
Pleurotus eryngii
basha fish gelatin
fat replacer
antioxidant activityquality
sausage
quality characteristic
