3种南瓜粉成分分析及其在猪肉乳化香肠中的应用研究  

Composition analysis and the application to pork emulsion sausage of three kinds of pumpkin powders

作　　者：滕安国[1] 贾鸿茭 王稳航[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科技》2016年第2期147-152,共6页Food Science and Technology

基　　金：公益性行业(农业)科研专项(201303082);国家863计划项目(2013AA102204);天津市科技支撑重点项目(13ZXNZNC08400;14ZCZDNC00015)

摘　　要：南瓜富含多糖、蛋白质,是一种优良的膳食纤维来源。首先对密本南瓜（Cucurbita moschata）、窝瓜（Cucubita maxima）和美洲南瓜（Cucurbita pepo）的常规成分及加工性能进行了研究。经检测,3种南瓜粉总膳食纤维含量分别为20.81%、52.83%、46.28%,其吸油性介于4.59~5.63 g/g,吸水性介于为8.85~11.26 g/g。分别以1%、3%、5%的比例将南瓜粉添加到猪肉乳化香肠中,结果发现：3种南瓜粉都随着添加量的增大而使乳化香肠的蒸煮损失率显著降低（p〈0.05）;香肠硬度、弹性、咀嚼性和黏聚性逐渐增大;亮度（L＊）减小,红度（a＊）和黄度（b＊）增大;p H变化不显著。南瓜粉可作为一种潜在的高膳食纤维配料应用于功能性肉制品的开发。Pumpkin is an excellent dietary fiber source,with polysaccharides and protein abundant in it.In this paper,the powders of Cucurbita moschata,Cucubita maxima and Cucurbita pepo were conducted to evaluate their composition and technological properties,including protein,dietary fiber,particle size,oil binding capacity,water binding capacity.The results showed that total dietary fiber of three powders were 20.81%,52.83%,and 46.28% respectively.The oil binding capacity of them ranged between 4.59~5.63 g/g,while the water binding capacity of them was from 8.85~11.26 g/g.With pumpkin powders（1 wt%,3 wt%,5 wt%,based on the sausage weight）adding,the cooking loss decreased,but hardness,flexibility,chewiness,and cohesiveness increased.The addition of pumpkin powder led to a slight decrease of L＊ value and an increase of a＊ value and b＊ value.No obvious change in p H was observed.It suggested pumpkin powder could be used as a potential high-edible fiber ingredient for functional meat products.

关 键 词：南瓜 膳食纤维 乳化香肠 功能性肉制品 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]