猪牛混合脂肪的物化性质和感官特性分析  

Physicochemical and Sensory Properties of Beef/Pork Fat Blends

作　　者：刘文营[1] 成晓瑜[1] 李迎楠[1] 贾晓云[1] 曲超[1] 李家鹏[1] 陈文华[1] 

机构地区：[1]北京食品科学研究院中国肉类食品综合研究中心肉类加工技术北京市重点实验室,北京100068

出　　处：《肉类研究》2016年第5期6-10,共5页Meat Research

基　　金："十二五"农村领域国家科技计划项目(2012BAD28B0902);北京市科技计划项目(D141100004614001)

摘　　要：运用热性质分析、诱导氧化分析和流变分析,对牛脂肪部分替代猪脂肪后复合脂肪的物化性质及加工产品感官性质的变化进行研究。结果表明:替代添加牛脂肪后,猪牛混合脂肪的物化性质和感官性状均发生了不同程度的变化,相对于猪脂肪4.37 h的氧化反应诱导期(induction period,IP),替代10%、20%、30%猪脂肪的猪牛混合脂肪的IP值分别为4.98、5.62、6.22 h;替代10%、20%、30%猪脂肪后猪牛混合脂肪熔融时热流越来越大,晶型转换所需要的能量随着替代量的增加明显增加,总体表现为猪牛混合脂肪熔融时需要的能量变小;同时,相比于单纯的猪脂肪,猪牛混合脂肪的黏性模量和弹性模量均有一定的上升,结果也显示牛脂肪部分替代猪脂肪明显影响到乳化肠的感官品质,总体可接受性受到明显影响(P<0.05)。Differential scanning calorimetric analysis, induced oxidation test and rheological analysis were employed to evaluate physical, chemical and rheological properties of lard/tallow blends. Meanwhile, sensory evaluation of emulsified sausages made with fat blends at different ratios was conducted. It was demonstrated that physicochemical properties of lard and sensory properties of emulsified sausages were changed in response to partial replacement of lard with tallow. The induction period（IP） of lard oxidation was 4.37 h compared to 4.98, 5.62 and 6.22 h observed for 10%, 20% and 30%replacement with tallow, respectively. With increasing replacement level, the heat flow during melting became higher, and the energy required for crystal transformation significantly rose but it declined when comparing the blends with the control（100% lard）. Moreover, the blends exhibited higher viscous and elastic modulus than the control. Our results also implied that partial replacement of lard with tallow significantly affected sensory quality and overall acceptability of emulsified sausages（P 〈 0.05）.

关 键 词：猪脂肪 牛脂肪 诱导氧化反应 热性质 感官评价 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]