新型猪血浆猪肉肠加工工艺的研究  

Research of Processing Technology of New Pork Sausage with Porcine Plasma

作　　者：周于蓝[1] 梁强[1] 徐明生[1] 涂勇刚[1] 吴少福[1] 姚瑶[1] ZHOU Yu-lan LIANG Qiang XU Ming-sheng TU Yong-gang WU Shao-fu YAO Yao(Jiangxi Key laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, Jiangxi, Chin)

机构地区：[1]江西农业大学食品科学与工程学院江西省天然产物与功能食品重点实验室,江西南昌330045

出　　处：《食品研究与开发》2017年第2期160-165,共6页Food Research and Development

摘　　要：猪血是畜产品加工过程中的主要副产物之一,其主要成分为猪血浆。该试验以猪肉为主要原料,以质构特性为指标,研究肥瘦比、D-异抗坏血酸钠、TG酶、以及猪血浆四个因素的添加对猪肉肠品质的影响,通过感官评定和正交试验来确定各因素的最佳添加量组合。结果表明,肥瘦比为1∶4、D-异抗坏血酸钠的添加量为0.6%、TG酶的添加量为0.2%,猪血浆的添加量为0.10 m L/g时,猪肉肠的品质有显著的提高。产品颜色鲜亮,在一定程度上可减少亚硝酸钠等发色助剂的添加量,而且提高副产物猪血的利用率,减少可利用资源的浪费。Porcine blood is one of the main by-products of the Animal-product Processing. Its main component is plasma. In this paper,porcine plasma sausages were prepared from pork and porcine blood. Single factor test was used to study the effects of ratio of pork fat and lean,TG enzyme,D-sodium erythorbate,and porcine plasma on the texture of the sausage. The optimal formula was further investigated using the orthogonal experiment test as well as the sensory evaluation. Results showed that the quality of sausage was increased when the ratio of pork fat and lean was 1 ∶ 4 and the addition of D-sodium erythorbate,TG enzyme,and porcine plasma was0.6 %,0.2 % and 0.10 m L/g respectively. The product had a bright color,so the adding amount of sodium nitrite could be reduced on a certain extent,the utilization rate of pig by-products could be improved and the resource waste could be reduced.

关 键 词：猪血浆 猪肉肠 工艺 品质 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]