柑橘纤维在低脂肉制品中的应用研究  

The research on the application of citrus fiber in low-fat meat products

作　　者：王健[1] 张坤生[1] 任云霞[1] 

机构地区：[1]天津市食品生物技术重点实验室天津商业大学生物技术与食品科学学院,天津300134

出　　处：《中国食品添加剂》2010年第6期204-208,共5页China Food Additives

基　　金：天津市科技支撑计划重点项目(08ZCKFNC00800)

摘　　要：以柑橘纤维作为脂肪替代物生产低脂香肠,采用传统高脂肪香肠的加工方法进行加工,在各组样品中添加不同含量(2%、3%、4%)的柑橘纤维,测定各组香肠的脂肪含量、蛋白质含量、pH、持水力、成品质构(硬度、咀嚼性、弹性、内聚性)及感官评价,并与传统高脂肪香肠进行对比分析。结果显示:当柑橘纤维的添加量为2%时,低脂香肠的脂肪含量明显降低,蛋白质含量高于传统香肠,并且在pH、持水力、成品质构(硬度、咀嚼性、弹性、内聚性)和感官评价等方面与传统香肠均无显著性差异(P>0.05),进而确定柑橘纤维作为传统高脂肪香肠中脂肪替代物的最佳添加量为2%。In this study,low fat sausage was made by citrus fiber as fat substituting using traditional high fat sausage process.The fat content,protein content,pH value,water-holding capacity,texture profile analysis,sensory evaluation of sausage were determined.The fat of sausage was substituted by different content（2%,3%,4%）of citrus fiber.Then,when the substituting amount was 2%,the fat content was reduced and the protein content was increased,there was not significant difference（P〉0.05）between the low fat sausage and tradition high fat sausage in pH value,water-holding capacity,the value of QTS（hardness,chewiness,springiness,cohesiveness）and sensory evaluation.The conclusion showed that the best substituting amount of citrus fiber was 2% in the tradition high fat sausage.

关 键 词：脂肪替代物 柑橘纤维 成品质构 感官评价 

分 类 号：TS202.1[轻工技术与工程—食品科学]