不同粒径番茄皮渣对香肠中脂肪替代效果的影响  

Effect of tomato peels treated by different grinding method on texture and sensory of low fat ham sausage

作　　者：王强[1,2] 李贵节[1] 赵欣[1] 刘嘉[2] 赵国华[2,3] 

机构地区：[1]重庆第二师范学院生物与化学工程系,重庆400067 [2]西南大学食品科学学院,重庆400715 [3]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品工业科技》2014年第7期69-72,79,共5页Science and Technology of Food Industry

基　　金：科技部863项目(2011AA100805-2);重庆市自然科学基金(CSTC2012jjA80002);重庆教委科学技术研究项目(KJ121504)

摘　　要：研究了番茄皮渣经不同粉碎方式后对低脂香肠的质构、色泽及感官影响。将经过超微气流粉碎和普通机械粉碎后的番茄皮渣粉为脂肪替代物,研究了其对低脂香肠硬度、弹性等质构指标的影响,并对色度(L*,a*,b*)以及感官评价做了比较。研究表明:番茄皮渣经过超微气流粉碎后,粒径显著小于机械粉碎后的样品,其含水量较为明显(p<0.05)。超微粉碎后的番茄皮渣粉显著降低了香肠的硬度、弹性以及L*、a*值(p<0.05),且b*值高于对照组154%,反映出超微气流粉碎方式对番茄皮渣的脂代效果较差。机械粉碎组会显著降低香肠粘度,但对弹性、a*值,b*值并且感官综合评价均接近对照组,反映了机械粉碎后的皮渣添加在低脂香肠中能够获得与高脂对照组相似的品质属性。研究对低脂香肠的实际生产和应用具有实际意义。Study of tomato pomace by different grinding mode on the texture, color and sensory of low-fat sausage.Hardness, elasticity, chromaticity（ L＊, a＊, b＊ ） ,as well as the comparison of sensory evaluation of low-fat sausage added tomato pomace powder treated by airflow ultramicro crushing and common mechanical crushed were studied in this paper.Results showed that tomato pomace powder by superfine crushing significantly reduce the sausage hardness, elastic and L＊, a＊ value （ p 〈 0.05）, and the b＊ value was higher than that of the control group 154% ,which reflected the airflow ultramicro crushing on tomato pomace of lipid metabolism effect poorly. Mechanical crushing group only partly reduced the viscosity of sausage（p 〈 0.05 ）, but elastic, a＊ value, b＊ value and sensory evaluation were similar to control group, which showed low-fat sausage added mechanical crushed pomace can obtain similar quality with high fat group. This work was beneficial to practical production and application research of low-fat sausage.

关 键 词：番茄皮渣 低脂 脂肪替代 香肠 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]