浓缩型和粉末型大豆磷脂对香肠品质的影响  

Effect of Concentrated and Powder Soybean Phospholipids on the Quality of Sausage

作　　者：李红[1,2] 孙东弦 司俊玲[1,2] 杨小幸[1,2] 申瑞玲[1,2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]食品生产与安全河南省协同创新中心,郑州450002 [3]河南新百维食品科技有限公司,新乡453000

出　　处：《食品工业》2016年第10期113-117,共5页The Food Industry

基　　金：2013年度国家自然科学基金项目(31271854);2013年国家级大学生创新创业训练计划项目(201310462086)

摘　　要：详细研究了浓缩型和粉末型大豆磷脂对香肠品质的影响。通过对香肠的保水性、保油性、脂肪过氧化值、质构及感官评分进行综合评定,发现分别加入0.1%,0.3%和0.5%的浓缩型或粉末型大豆磷脂均能提高香肠的保水性、保油性和感官评分,增强香肠的硬度和咀嚼性。尤其添加量为0.3%时,效果最明显,且粉末大豆磷脂对香肠品质的提高优于浓缩大豆磷脂,加入0.3%的粉末大豆磷脂使香肠的感官评分、出品率和保水性分别提高9.0%、9.4%和10.7%,硬度、黏聚性、咀嚼性和弹性分别增加14.5%,2.7%,17.0%和1.2%,还能使香肠的过氧化值降低3.3%;而0.3%浓缩大豆磷脂的加入使香肠的感官评分、出品率和保水性分别提高5.1%,7.1%,6.0%,硬度和咀嚼性分别增加3.6%和19.3%,过氧化值反而升高5.0%,黏聚性和弹性分别降低3.0%和0.6%。该项研究结果对改善香肠的品质具有重要的理论意义。The effects of the concentrated soybean phospholipids and the powder soybean phospholipids on the quality of the sausage were studied. Both concentrated soybean phospholipids and powder soybean phospholipids could significantly increase the quality of the sausage, such as the water holding capacity, oil holding capacity, the sensory scoring, hardness and chewiness, when 0.1%, 0.3% or 0.5% amount of the phospholipids were added. Powder soybean phospholipids could do better in decreasing peroxide value and improving cohesiveness and springiness of sausage. In particular, when 0.3% amount of powder soybean phospholipids was added, the increment of the sensory scoring, yield, the water holding capacity of sausage were 9.0%, 9.4% and 10.7%, respectively. Moreover, the hardness, cohesiveness, chewiness and springiness of the sausage increased about 14.5%, 2.7%, 17.0% and 1.2%, respectively. Furthermore, the addition of 0.3% amount of powder soybean phospholipids made the peroxide value of sausage decrease about 3.3%. However, when 0.3% amount of concentrated soybean phospholipids was added, the increment of the sensory scoring, yield, the water holding capacity, hardness and chewiness of sausage were only 5.1%, 7.1%, 6.0%, 3.6% and 19.3%, respectively. On the contrary, the peroxide value of the sausage increased about 5.0%, and the cohesiveness and springiness decreased about 3.0% and 0.6%, respectively. These results had importantly theoretical significance to improve the quality of sausage.

关 键 词：大豆磷脂 香肠 品质 质构 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]