鹰嘴豆粉添加量对低温鱼肉香肠品质特性的影响  

Effect of Chickpea Flour Addition on the Quality Characteristics of Low-Temperature Fish Sausage

作　　者：王禹赫 苏比努尔·图尼亚孜 俞彭欣 巴吐尔·阿不力克木 WANG Yuhe;Subinuer·TUNIYAZI;YU Pengxin;Batuer·ABULIKEMU(College of Food Science and Pharmacy,Xinjiang Agricultural University,Ürümuqi 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：《肉类研究》2020年第10期14-18,共5页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400105)。

摘　　要：为开发富含膳食纤维的低温鱼肉香肠,以鹰嘴豆粉、草鱼肉为实验材料,设计单因素试验,研究不同添加量鹰嘴豆粉对鱼肉香肠质构、色泽、凝胶强度、持水率及蒸煮损失率等品质特性的影响。结果表明:添加鹰嘴豆粉对鱼肉香肠的质构特性、色泽、凝胶强度及保水性均产生影响,鹰嘴豆粉添加量0%~10%时,鱼肉香肠的硬度、咀嚼性、凝胶强度和持水率出现先上升后下降趋势,其中鹰嘴豆粉添加量6%时达到最大值,而蒸煮损失率、亮度值和白度显著减小(P<0.05),鹰嘴豆粉添加量大于6%时蒸煮损失率下降趋于平缓。综上可知,鹰嘴豆粉可以影响低温鱼肉香肠食用品质,在鹰嘴豆粉添加量为6%时,各项指标均趋于理想范围,因此鹰嘴豆粉的最佳添加量为6%。鱼肉香肠中添加适量鹰嘴豆粉不仅能改善香肠品质,还能赋予鱼肉香肠鹰嘴豆特有风味。In order to develop low-temperature fish sausages rich in dietary fiber made from grass carp meat with added chickpea flour,the effect of adding different amounts of chickpea flour on the texture,color,gel strength,water-holding capacity and cooking loss of fish sausages was investigated using one-factor-at-a-time method.The results showed that the addition of chickpea flour had an impact on the texture characteristics,color,gel strength and water-holding capacity of low-temperature fish sausages.The hardness,chewiness,gel strength,and water-holding capacity increased with increasing addition of chickpea flour up to 6%and then decreased until the addition level reached 10%,while the cooking loss,brightness value(L*)and whiteness gradually decreased(P<0.05).The cooking loss decreased rapidly with chickpea flour addition up to 6%and then slowly.In summary,it can be seen that chickpea flour can affect the eating quality of fish sausages.At the optimal addition level of 6%,all quality indicators are in desired ranges.Adding an appropriate amount of chickpea flour can not only improve the quality of fish sausages,but also give it a unique flavor.

关 键 词：鹰嘴豆粉 低温鱼肉香肠 质构 凝胶强度 品质特性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]