再生纤维素凝胶对发酵香肠品质的影响-食品科学.PDFVIP

※基础研究 食品科学 2016, Vol.37, No.15 49 再生纤维素凝胶对发酵香肠品质的影响 乔彩利，范晓全，刘慕华，胡红燕，邢路娟，周光宏，徐幸莲，张万刚* （肉品加工与质量控制教育部重点实验室，南京农业大学食品科技学院，江苏南京 210095 ） 摘  要：以再生纤维素凝胶分别取代0%、15%、30%、45%、60%的猪背膘生产发酵香肠，探讨再生纤维素凝胶对 发酵香肠各理化指标和品质指标的影响。结果表明：随着脂肪替代度的增加，发酵香肠的脂肪含量显著降低，硬 P 度、弹性、胶黏性和咀嚼性均呈现不同程度下降；水分含量和亮度值显著增加（ ＜0.05 ）。替代组发酵香肠的pH P 值略低于对照组，各处理组间水分活度差异不显著（ ＞0.05 ）。在总体可接受性上，各实验组香肠均有较好的接 受度，其中替代度为45%的发酵香肠接受性最高。综合以上结果表明，再生纤维素凝胶可以作为脂肪替代物应用于 发酵香肠中，其对猪背膘的最适替代度为45%。 关键词：发酵香肠；再生纤维素凝胶；脂肪替代物；挥发性化合物 Effect of Regenerated Cellulose Gel as a Fat Substitute on the Quality of Fermented Sausages * QIAO Caili, FAN Xiaoquan, LIU Muhua, HU Hongyan, XING Lujuan, ZHOU Guanghong, XU Xinglian, ZHANG Wangang (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract: Fermented sausages with replacement of 0%, 15%, 30%, 45% and 60% of pork back fat by 4.45% regenerated cellulose gel were produced to investigate the effects of regenerated cellulose gel on physical and chemical parameters and quality characteristics of fermented sausages. The results indicated that increasing the substitution ratio of pork back fat resulted in a significant decrease in fat content, hardness, springiness, chewiness and gumminess. However, the moisture content and L * value were significantly increased (P 0.05). At the same time, the pH of fermented sausages with fat substitution was somewhat lower compared to the co