超微粉碎葡萄皮渣膳食纤维对低温香肠品质及贮藏稳定性的影响  

Effect of Grape Pomace Dietary Fiber Superfine Powder on Quality and Storage Stability of Low Temperature Sausages

作　　者：陶姝颖[1] 令博[1] 明建[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学国家食品科学与工程实验教学中心,重庆400715 [3]西南大学农业部农产品贮藏保鲜质量安全与风险评估重点实验室,重庆400715

出　　处：《肉类研究》2012年第6期28-33,共6页Meat Research

基　　金：国家"863"计划项目(2011AA100805-2);新疆生产建设兵团工业科技攻关项目(2009GG39)

摘　　要：采用超微粉碎技术对酿酒葡萄皮渣膳食纤维进行改性处理,探索其在低温香肠中的应用。利用全质构分析与色差分析,考察超微粉碎葡萄皮渣膳食纤维对香肠品质的影响,并通过测定冷藏期间香肠共轭二烯(CD)含量、TBARS反应物含量、pH值及菌落总数的变化研究超微粉碎葡萄皮渣膳食纤维的抗氧化及抑菌作用。结果表明:添加葡萄皮渣膳食纤维对香肠质构与色泽影响显著,但添加超微粉碎纤维与纤维原料相比影响较小;葡萄皮渣膳食纤维在香肠冷藏期间能够发挥显著的抗氧化与抑菌作用,但改性处理对其抑菌效果无明显影响。In the present work, dietary fiber from wine grape pomace was modified by superfine communication technique and applied in low temperature sausages to investigate its effect on the quality of low temperature sausages using texture profile analysis and chromatic analysis. Meanwhile, the antioxidant and antibacterial effects were assessed by determining the changes in the content of conjugated dienes, TBARS value, pH value and total plate count of sausages during cold storage. The results showed that the addition of the dietary fiber superfine powder had a significant effect on the texture and color of sausages with little difference from its native counterpart. This superfine powder revealed remarkable antioxidant and antibacterial effects on low temperature sausages. However, superfine communication did not result in an obvious improvement in the antibacterial effect of dietary fiber from wine grape pomace.

关 键 词：葡萄皮渣 超微粉碎 膳食纤维 低温香肠 抗氧化 抑菌 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]