东北酸菜粉对乳化香肠贮藏期品质变化的影响  

Effect of northeast sauerkraut powder on the quality of emulsified sausage during storage

作　　者：朱紫玉 俞龙浩[1,2] 陈洪生 韩齐[1,2] ZHU Ziyu;YU Longhao;CHEN Hongsheng;HAN Qi(Heilongjiang Bayi Agricultural University Food College,Daqing 163319;Heilongjiang Province China-Canada Cooperation Agri-Food Research Center,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江省中加合作食品研究发展中心,大庆163319

出　　处：《中国食品添加剂》2021年第8期58-66,共9页China Food Additives

摘　　要：为了探究添加东北酸菜粉对乳化香肠贮藏品质的影响,将3%的东北酸菜粉添加到乳化香肠中,并于4℃条件下贮藏28d,每隔6d对添加东北酸菜粉的处理组和未添加的对照组进行pH、色泽、水分含量、持水性、硫代巴比妥酸值、挥发性盐基氮、菌落总数、质构、驰豫时间和水分分布等指标测定并做了货架期预测。结果表明:添加3%东北酸菜粉在贮藏初期会降低乳化香肠pH,但贮藏期间的水分含量显著高于对照组;增强了乳化香肠不易流动水受束缚强度,延缓了贮藏期间的水分流失;提高乳化香肠的弹性和胶着度,且贮藏过程中其作用明显;对贮藏过程中抑制氧化作用不明显,但对抑制细菌总数有所贡献;4℃时两组样品货架期预测均为34d。结论:在乳化香肠中添加3%东北酸菜粉,可提高乳化香肠部分贮藏品质,且在28d贮藏期间对香肠品质不产生负面影响。In order to investigate the effect of adding northeast pickle powder on the quality of emulsified sausage,3%northeast sauerkraut powder was added into the process of emulsified sausage and stored for 28 days,the pH value,color,moisture content,water-holding capacity,thiobarbituric acid value,volatile base nitrogen,total bacterial count,texture,relaxation time and moisture distribution were measured and the shelf life of the two groups were predicted every 6 days.The results showed that the pH value of emulsified sausage decreased with the addition of 3%northeasterly sauerkraut powder at the early stage of storage,but the water content was significantly higher than that of the control group,the results showed that the water loss was delayed during storage,the elasticity and gelatinization of the emulsified sausage were improved,and the antioxidant effect was not obvious during storage,the shelf life at 4℃of the two groups was predicted to be 34 days,but it does contribute to the total number of bacteria.Therefore,adding 3%northeast sauerkraut powder into emulsified sausage can improve the quality of partial emulsified sausage,and has no negative effect on the quality of sausage during 28 days storage.

关 键 词：东北酸菜 乳化香肠 品质变化 弛豫时间 水分分布 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS251.6[轻工技术与工程—食品科学与工程]