麦麸和胡萝卜渣对鸡肉香肠品质的影响  

Effect of supplementation of wheat bran and carrot pomace on meat quality of chicken sausage

作　　者：杨阳 曹晓锋 邹书慧 YANG Yang;CAO Xiaofeng;ZOU Shuhui(Chifeng Industrial Vocational Technical College,Chifeng,Inner Mongolia 024006,China)

机构地区：[1]赤峰工业职业技术学院,内蒙古赤峰024006

出　　处：《中国饲料》2020年第6期41-45,共5页China Feed

摘　　要：试验研究了麦麸和胡萝卜渣对鸡肉香肠感官、质地、色泽、理化及营养特性的影响。以麸皮和胡萝卜渣作为纤维原料,添加水平分别为3%、6%和9%,用于制作香肠样品,并对香肠品质进行评价,同时选择各感官可接受度较好的产品进行纤维含量和冷藏保存期分析。结果显示:添加3%纤维的香肠感官可接受度与对照组相当,但进一步提高纤维水平导致感官可接受度显著下降(P<0.05)。纤维含量高的香肠较对照组显著提高了硬度(P<0.05),但黏性无显著差异(P>0.05)。6%和9%的麸皮或胡萝卜渣组黏性和咀嚼性显著提高(P<0.05)。与对照组相比,处理组香肠水分、蛋白质和脂肪含量显著降低(P<0.05)。纤维组香肠具有较高的纤维和较低的胆固醇含量,同时蒸煮回收率和乳化稳定性均显著提高(6%组,P<0.05)。麸皮处理组香肠的pH显著高于对照组(P<0.05),而胡萝卜渣组香肠pH显著低于对照组(P<0.05)。结论:鸡肉中麸皮和胡萝卜渣添加水平达到9%时,可制得品质具有中等可接受度的鸡肉香肠。添加6%麸皮和胡萝卜渣可以制作出可接受度良好、纤维含量高、可在冷藏温度下保存15 d的鸡肉香肠。The effects of wheat bran and carrot pomace on sensory,texture,color,physicochemical and nutritional properties of chicken sausage were studied.Bran and carrot pomace were used as fiber raw materials,and the added levels were 3%,6%and 9%,respectively,to make sausage samples and to evaluate the sausage quality.The results showed that the sensory acceptability of sausage with 3%fiber was similar to that of the control group,but the further increase of fiber level resulted in a significant decrease of sensory acceptability(P<0.05).The sausage with high fiber content had significantly higher hardness than the control group(P<0.05),but no significant difference in viscosity(P>0.05).Viscosity and chewiness were significantly increased in 6%and 9%bran or carrot pomace groups(P<0.05).Compared with the control group,the contents of water,protein and fat of sausage in the treatment group were significantly reduced(P<0.05).The fiber group had higher fiber and lower cholesterol content,and the cooking recovery and emulsification stability were significantly improved(6%group,P<0.05).The pH value of sausage in bran treatment group was significantly higher than that in control group(P<0.05),while that in carrot pomace group was significantly lower than that in control group(P<0.05).In conclusion,chicken sausage with medium acceptable quality can be prepared by adding 9%bran and carrot pomace in chicken.Add 6%bran and carrot pomace to make acceptable chicken sausage with high fiber content and can be stored at cold temperatures for 15 days.

关 键 词：麸皮 胡萝卜渣 香肠品质 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]