品质改良剂对浅发酵腊肠产品特性的影响及主成分分析  

Effect of Quality Improvers on the Characteristics of Shallow Fermented Sausage Products and Principal Component Analysis

作　　者：张佳敏[1] 袁波 王卫[1] 叶富云 唐春 翁德晖 ZHANG Jiamin;YUAN Bo;WANG Wei;YE Fuyun;TANG Chun;WENG Dehui(Meat Processing Key Lab of Sichuan Province,Chengdu University,Chengdu 610106,China;College of Food and Bioengineering,Chengdu University,Chengdu 610106,China;Sichuan Gaojin Industrial Co.,Ltd.,Suining 629000,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]成都大学食品与生物工程学院,四川成都610106 [3]四川高金实业集团股份有限公司,四川遂宁629000

出　　处：《食品工业科技》2021年第18期244-251,共8页Science and Technology of Food Industry

基　　金：四川省科技计划“川猪产业链提质增效关键技术研究与集成示范”(2020YFNO147);国家现代农业产业技术体系四川生猪创新团队(sccxtd-2021-08);四川省科技计划重点研发项目“优质生猪工程产业链关键技术集成创新和示范”(2018NZ0150)。

摘　　要：为改善浅发酵香肠组织易松散,肉质干硬等问题,分别添加0.2%复合磷酸盐(CP)、0.2%魔芋胶(KGM)、0.2%乙酰化双淀粉己二酸酯(ADA)及2.0%玉米淀粉(CST)作为品质改良剂,探究其对产品风干效率、质构、理化、蒸煮损失及微生物等特性的影响。结果表明,添加质改良剂的产品水分活度a_(w)值均较高;KGM和ADA对降低产品硬度,提升口感,改善产品色泽和组织紧实度具有显著作用(P<0.01);CP和ADA能显著降低产品蒸煮损失(P<0.01);CST在贮藏初期可提高香肠保水性,减少蒸煮损失,但经30 d的贮藏期后,保水作用大大降低。并且CST能促进微生物增值,而KGM则会抑制微生物生长。进一步的主成分分析(PCA)显示,乳酸菌含量、硬度和咀嚼性之间有显著的正相关关系,与a_(w)之间呈显著的负相关,色泽和pH之间具有正相关关系。通过综合评分确定各品质改良剂综合排序为:ADA>KGM>CST>CP>CK,乙酰化双淀粉己二酸酯和魔芋胶对改善香肠品质具有较好效果。本研究显示出品质改良剂对浅发酵香肠产品质构、色泽、保水性等有显著的改善作用,而使产品a_(w)提高可能对产品可贮性导致不利影响,对此有待进一步探究。In order to improve the loose structure of shallow fermented sausage and the dry and hard texture,0.2%complex phosphate(CP),0.2%Konjac gum(KGM),0.2%acetylated distarch adipate(ADA)and 2.0%corn starch(CST)were selected as the quality improers.And the effects of the quality improver on air-drying efficiency,texture,physicochemical,cooking loss and microorganism of sausage were studied.The results showed that,the addition of quality improver increased the moisture activity of the product.KGM and ADA had significant effects on reducing product hardness,enhancing taste,improving product color and tissue compactness(P<0.01).CP and ADA could significantly reduce product cooking loss(P<0.01).CST could improve the water retention of sausages and reduce cooking loss during the early storage period,but after 30 days of storage,the water retention effect was greatly reduced.Moreover,CST could promote microbial growth,while KGM could inhibit microbial growth.Further principal component analysis(PCA)showed that there was a significant positive correlation between lactic acid bacteria content,hardness and chewiness,a significant negative correlation with a_(w),and a positive correlation between color and pH.According to the comprehensive score,the comprehensive ranking of the quality improvers was:ADA>KGM>CST>CP>CK.Acetylated distarch adipate and konjac gum had better effects on improving the quality of sausages.This study showed that the quality improver could significantly improve the texture,color,and water retention of shallow-fermented sausage,and the improvement of the a_(w) of the product might have an adverse effect on the storability of the product,which need to be further explored.

关 键 词：浅发酵香肠 品质改良剂 质构特性 色泽 主成分分析 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]