不同添加量酵母甘露聚糖对乳化型香肠品质的影响  

Effect of Different Added Amounts of Yeast Mannan on the Quality of Emulsification-Type Sausage

作　　者：李亚楠 何冰 罗威 刘翠 LI Yanan;HE Bing;LUO Wei;LIU Cui(College of Basic Education,Lingnan Normal University,Zhanjiang 524037,China;Zhanjiang Preschool Education College,Zhanjiang 524084,China;Heilongjiang Feihe Dairy Co.,Beijing 100015,China)

机构地区：[1]岭南师范学院基础教育学院,广东湛江524037 [2]湛江幼儿师范专科学校,广东湛江524084 [3]黑龙江飞鹤乳业有限公司,北京100015

出　　处：《现代食品》2020年第22期118-122,共5页Modern Food

基　　金：2020年度广东省普通高校重点领域专项项目(编号:2020ZDZX1070);湛江幼儿师范专科学校自然科学研究项目(编号:ZJYZZD202001);湛江幼儿师范专科学校高等职业教育质量工程项目(编号:2019ZYCQ12)。

摘　　要：本文将酵母甘露聚糖添加应用到乳化型猪肉香肠中,探究不同添加量的酵母甘露聚糖对香肠蒸煮损失率、色泽、感官评定、储藏稳定性和质构的影响。结果表明,以猪肉总量100 g为基准,加5%酵母甘露聚糖可以显著(P<0.05)降低香肠的蒸煮损失率、改善香肠的质构、抑制香肠过氧化值和酸价的增高。In this study,yeast mannan were added to emulsification-type sausage to explore the effects of different additions on the loss rate,color,sensory evaluation,storage stability and texture of the sausages.The results showed that,based on the total amount of 100 g pork,the addition of 5%yeast mannan(P<0.05)could significantly reduce the rate of loss of cooking of sausages,improve the texture of sausages,inhibit the peroxidation of sausages and increase the price of acid.

关 键 词：酵母甘露聚糖 乳化型香肠 添加量 品质特性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]