响应面法优化PSE猪肉低温香肠配方  

Optimization of the Formula of PSE Pork-based Chilled Sausage by Response Surface Methodology

作　　者：刘广娟 徐泽权 陈铮 邢世均 朱明睿 王俐雅 王子荣 LIU Guang-juan;XU Ze-quan;CHEN Zheng;XING Shi-jun;ZHU Ming-rui;WANG Li-ya;WANG Zi-rong(College of Food Science and Pharmaceutics,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《保鲜与加工》2020年第3期112-118,共7页Storage and Process

基　　金：国家自然科学基金地区科学基金项目(31460416);新疆自治区研究生科研创新项目(XJ2019G154)。

摘　　要：通过单因素试验,考察了卡拉胶、转谷氨酰胺酶(TG酶)及大豆分离蛋白对PSE猪肉低温香肠质构特性和感官品质的影响。结果表明,单独添加卡拉胶、TG酶或大豆分离蛋白可以显著改善PSE肉低温香肠的硬度、弹性、内聚性和咀嚼性。在单因素试验的基础上,通过响应面试验优化得出PSE猪肉低温香肠的最佳改良剂添加量为:卡拉胶占总料0.5%,TG酶0.6%,大豆分离蛋白3%,按此配方制得的产品切面光滑、紧密,软硬适中,肉香浓郁,具有较高的感官评分。Single factor experiments were performed to evaluate the effects of adding carrageenan, transglutaminase(TG), and soybean protein isolate(SPI) on the textural and sensory properties of PSE pork-based chilled sausage. The results showed that, adding carrageenan, SPI or TG individually significantly improved the hardness, elasticity, cohesiveness and chewiness of the PSE pork-based chilled sausage. The response surface methodology based on the single factor experiments was used to obtain optimal modifying agent formula in the PSE pork-based chilled sausage:carrageenan was 0.5% of total material, TG was 0.6%, and SPI was 3%. The product prepared by this formula had smooth and compact section, moderate hardness, strong meat flavor, and high sensory score.

关 键 词：PSE猪肉 低温香肠 质构特性 感官品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]