牛蒡膳食纤维对香肠品质影响.docVIP

牛蒡膳食纤维对香肠品质影响 　　摘 要：将牛蒡膳食纤维以0%、0.25%、0.5%、0.75%、1%、1.25%添加到香肠中，研究对香肠的色泽、pH值、持水性、蒸煮损失、质构参数进行测定，并根据感官评价的结果确定最适的纤维添加量。结果表明：添加纤维后香肠变暗，红色减少而黄色增加。香肠红色的减少与持水性的增加显著相关，黄色增加可能是由于牛蒡纤维带入了类胡萝卜素的缘故。香肠pH值随纤维的添加而升高，这是由于纤维本身的高灰分引起的。随纤维添加量的增加，香肠的持水性和蒸煮损失分别增大和减小。蒸煮损失的减小不仅与持水性的增大有关，而且还可能与脂肪结合能力的增大相关。香肠的质构参数也显著地受到纤维的影响，硬度随纤维量的增加而增加，弹性呈现先增后降的变化趋势。感官评价显示，超过1%的牛蒡纤维添加量会严重损害产品的感官评分。 关键词：香肠；膳食纤维；品质；感官评价 Studies on Effects of Burdock Dietary Fiber on Quality of Sausage QIN Wei-dong，MA Li-hua，ZHAI Kai-kai （College of Food（Biological） Engineering， Xuzhou Institute of Technology， Xuzhou 221000， China） Abstract：The burdock dietary fibers were added into sausage at levels of 0%， 0.25%， 0.5%， 0.75%， 1% and1.25% （w/w）. The colour， pH value， water-holding capacity （WHC）， cooked loss and texture parameters were determined after added the fiber， and the optimum added amounts of fiber were confirmed incorporation with sensory scores of the sausage. The results indicated that the sausage was darker after addition of fiber， redness （a*） decreased and yellowness （b*） increased. The redness decrease of the sausage was significantly related to increase of WHC， and yellowness increase was probably due to carotenoids in the fiber was carry into the sausage. The pH value was increased as increased the amount of fiber addition， which was likely because of there was higher ash in burdock fiber. When addition of dietary fiber， the WHC and cooked loss of sausage were increased and decreased， respectively. The decrease of the cooked loss was not only related to WHC but also related to fat-bonding capacity. The texture parameters of the sausage were effects significantly by addition of fiber， increase in hardness was associated with the increase in fiber， and the tendency of earlier increase then decrease were appeared for the elasticity. The sensory evaluation of the sausage showed that the scores were damaged greatly when up to 1% of amounts of fiber addition. Key words：sausage；dietary fiber；quali