大豆分离蛋白、复配胶及变性淀粉对红肠品质影响的研究  

Study on the Effects of Soybean Protein Isolate, Complex Gum and Denaturated Starch on Quality of Red Sausage

作　　者：孙方达[1] 赵钜阳[1] 李媛媛[1] 开晗[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品工业》2016年第5期201-205,共5页The Food Industry

基　　金：黑龙江省应用技术研究与开发计划项目(GC13B212);黑龙江省博士后研究人员落户黑龙江科研启动资助金(课题编号LBH-Q12154)

摘　　要：主要研究了红肠生产过程中大豆分离蛋白、复配胶及变性淀粉的添加量对红肠组织结构和感官品质的影响。结果表明,同时添加原料肉质量2%的大豆分离蛋白和原料肉质量0.3%的复配胶生产出红肠的亮度值L*、红度值a*、回复性、黏聚性、弹性和各项感官指标均好于其它处理组,说明此大豆分离蛋白和复配胶添加量最为适合;变性淀粉的添加量占总淀粉添加量的50%时,红肠的弹性、回复性、黏聚性及感官质量均好于其它处理组,确定该添加量为最适变性淀粉添加量。在此条件下所得红肠的品质较为优良。Study the influences of soybean protein isolate, complex gum and denaturated starch on color, texture and sensory quality of Harbin red sausage. The results show that the L＊ value, a＊ value, resilience, cohesiveness, springiness and sensory quality of the sausages made by soybean protein isolate accounted for meat quality 2% and complex gum accounted for meat quality 0.3% were the best; The soybean protein isolate and the mixed gum addition was the most suitable. The springiness, resilience, cohesiveness and sensory quality of the sausages made with the denaturated starch accounted for total starch quality 50% were the best. The results revealed that soybean protein isolate accounted for meat quality 2% and complex gum accounted for meat quality 0.3% were the optimal additives, and higher quality sausage could be produced by denaturated starch accounted for total starch quality 50%.

关 键 词：红肠 大豆分离蛋白 复配胶 变性淀粉 加工工艺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]