菊粉添加量对低脂羊肉乳化香肠品质的影响  

Effect of Adding Inulin on the Quality of Low-Fat Emulsified Mutton Sausage

作　　者：宋小叶 王旭 刘畅 罗海玲[2] 张昊 SONG Xiaoye;WANG Xu;LIU Chang;LUO Hailing;ZHANG Hao(Beijing Advanced Innovation Center for Food Nutrition and Human Health,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;State Key Laboratory of Animal Nutrition,College of Animal Science and Technology,China Agricultural University,Beijing 100193,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京食品营养与人类健康高精尖创新中心,北京100083 [2]中国农业大学动物科学技术学院,动物营养学国家重点实验室,北京100193

出　　处：《肉类研究》2020年第2期27-32,共6页Meat Research

基　　金：国家现代农业产业技术体系建设专项（CARS-38）

摘　　要：为开发低脂羊肉乳化香肠新产品,采用菊粉作为脂肪替代物,研究不同添加量(0%、2%、4%、6%、8%、10%)菊粉对低脂羊肉乳化香肠持水力、色泽、质构和感官品质的影响。结果表明:添加菊粉能够增强低脂羊肉乳化香肠的持水力,提高香肠红度值(a^*),增加硬度和咀嚼性,改善低脂羊肉乳化香肠的感官品质;当菊粉添加量为6%时,低脂羊肉乳化香肠的持水性和硬度与高脂组香肠差异不显著,而a^*显著提高(P<0.05),并且低脂羊肉乳化香肠的总体可接受度评分从(4.78±0.85)分提高到(6.35±1.39)分,高于高脂组评分(5.68±1.34)分。因此6%是低脂羊肉乳化香肠中较理想的菊粉添加量。In order to develop a new low-fat mutton emulsified sausage product,inulin was used as a fat substitute to study the effect of adding different proportions(0%,2%,4%,6%,8%and 10%)of inulin on water-holding capacity,color,texture and sensory quality of low-fat mutton emulsified sausages.The results showed that adding inulin could increase water-holding capacity,redness value(a^*),hardness and chewiness,and improve sensory quality.There was no significant difference in water-holding capacity or hardness between the low-fat mutton emulsified sausage with 6%inulin and the highfat control group,although the former showed a significant increase in a^*(P<0.05).The overall acceptability score of lowfat sausages increased from(4.78±0.85)to(6.35±1.39)compared to(5.68±1.34)for the high-fat control group.Therefore,addition of inulin at 6%was optimal for low-fat emulsified mutton sausage.

关 键 词：菊粉 羊肉 乳化香肠 低脂 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]