玉米淀粉添加对低脂乳化香肠持水力的影响  

Effects of corn starch on water holding capacity of low-fat emulsion sausage

作　　者：杨依然 祝莹[1] Yang Yiran;Zhu Ying(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013)

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《粮食与食品工业》2021年第1期33-36,41,共5页Cereal & Food Industry

基　　金：江苏大学高级人才科研启动基金(15JDG065)。

摘　　要：乳化香肠的低脂化是当前的发展趋势,本论文拟研究不同添加量玉米淀粉(2%、4%、6%)替代脂肪对低脂乳化香肠品质特性的影响。研究结果表明:随着玉米淀粉添加量的增加,乳化肉糜的乳化稳定性和蒸煮损失率均得到改善;乳化香肠的压力持水力和感官品质均呈现增加的趋势,蒸煮损失率则呈现降低的趋势;同时还发现玉米淀粉的添加对乳化香肠的色泽、水分含量和水分含量无不良影响。以上结果表明,在乳化香肠制作中玉米淀粉可部分替代脂肪,且对香肠的感官品质没有显著影响,尤其以6%添加量为最佳。Low-fat emulsified sausage is the current trend of development.This paper intends to study the influence of different amount of corn starch(2%,4%,6%)on the quality characteristics of low-fat emulsified sausage.The results showed that the emulsification stability and cooking loss rate of emulsified meat were improved with the increase of the amount of corn starch.The pressure holding power and sensory quality of emulsified sausage increased while the cooking loss rate decreased.It was also found that the addition of corn starch had no adverse effects on the color,moisture content and moisture content of emulsified sausage.The above results showed that corn starch could partially replace fat in emulsifying sausage,and had no significant effect on the sensory quality of sausage,especially 6%was the best.

关 键 词：玉米淀粉 乳化香肠 品质特性 持水力 

分 类 号：TS201[轻工技术与工程—食品科学]