钠替代及预乳化油对低钠低脂乳化肠品质的影响  

Effect of sodium replacement and pre-emulsifying oil on properties of low-sodium & low-fat emulsion-type sausages

作　　者：魏朝贵[1] 吴菊清[1] 邵俊花[2] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学肉品加工与质量控制教育部重点实验室,江苏南京210095 [2]渤海大学食品科学研究院,辽宁锦州121013

出　　处：《食品工业科技》2014年第12期140-143,156,共5页Science and Technology of Food Industry

基　　金：国家自然科学资金面上项目(31371795);"十二五"农村领域国家科技计划课题(2012BAD28B01-04);"十二五"国家科技支撑计划课题(2012BAD28B03)

摘　　要：用KCl和MgCl2替代1/3的NaCl(以离子强度计)来降低食盐用量,并以大豆分离蛋白、大豆油和水斩拌形成的预乳化豆油替代50%的猪背膘来降低脂肪含量。研究了钠替代及预乳化豆油对乳化肠质构特性、蒸煮损失、持水特性、色泽及感官品质的影响,以期找到一种新型健康低钠低脂乳化肠配方。结果表明,对比常钠对照组及低钠对照组,钾和预乳化豆油混合替代组及镁和预乳化豆油混合替代组乳化肠硬度、弹性、粘聚性、咀嚼性及回复性显著上升(p<0.05);蒸煮损失及加压失水率均有不同程度下降(p<0.05);L*、b*值均有不同程度上升(p<0.05),a*值显著下降(p<0.05);感官品质得到一定改善,但镁替代组由于品尝到苦涩味,可接受程度下降。KCI and MgCI2 were used to replace one-third of NaCI to reduce the dosage of salt. And preemulsifying soybean oil was used to substitute pork backfat（50%） to reduce the fat content. The effect of sodium replacement and pre-emulsifying oil replacement on textural property,cooking loss, pressing loss,color and sensory quality of emulsion-type sausage were studied,aiming to find a new healthy formulation of low- salt ＆ low-fat emulsion-type sausage. The results showed that compared with the normal sodium positive control and low sodium negative control ,hardness ,elasticity,cohesiveness,chewiness and resilience of potassium and pre-emulsifying oil mixed substitution and magnesium and pre-emulsifying oil mixed substitution were increased significantly（p〈0.05）,cooking loss and pressing loss were decreased significantly at different degrees （p〈0.05）, L＊, b＊ value were increased significantly at different degrees （p〈0.05）, a＊ value was decreased significantly（p〈0.05）,sensory quality was improved. But because of bitter taste,the magnesium substitution had lower acceptable level.

关 键 词：钠替代 预乳化油 低盐低脂乳化肠 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]