苔干羊肉香肠加工技术及贮藏品质研究  

Study on storage quality and processing technology of mutton sausage with dried moss

作　　者：陈学红[1] 李超[1] 师聪 郭鹏[1] CHEN Xuehong;LI Chao;SHI Cong;GUO Peng

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221000

出　　处：《肉类工业》2021年第11期7-14,共8页Meat Industry

基　　金：江苏省高校自然科学研究重大项目(19KJA480002)。

摘　　要：为了探讨苔干在羊肉香肠中的应用可能性,现将苔干冷冻干燥制成粉末后加入到羊肉馅料中,制作成苔干羊肉香肠。通过单因素和正交实验,以感官评价和质构作为考核指标,优化苔干羊肉香肠的加工工艺配方。结果表明,苔干添加量为9%,香辛料添加量为1.2%,卡拉胶添加量为1.5%时,制得的苔干羊肉香肠感官评分最高,成品外表面有淡淡的绿色,肉香明显,伴有苔干香气,肠衣紧贴肉质,硬度适中,有适宜的内聚性、弹性、胶黏性和耐咀嚼性,口感颇佳,深受大家喜爱。将此工艺条件下制作的苔干羊肉香肠,置于4±1℃下贮藏100d,香肠亮度L^(*)值下降了6.65%,色调稍有变暗,a^(*)值由4.52±0.10降至2.67±0.05,下降了40.93%,红度值变化明显,b^(*)值呈先降后升趋势,在贮藏末期(10.09±0.25)超过最初值9.92±0.23,表明羊肉香肠贮藏后期色泽变黄;Aw值变化范围为0.915±0.012至0.847±0.028,pH值较稳定,脂类和蛋白质均有一定程度的氧化,但菌落总数在国标规定的范围内。这表明苔干羊肉香肠在低温(4±1℃)条件下可贮藏100d,在保证香肠食用品质的前提下,各项指标均有不同程度的变化。In order to explore the application possibility of dried moss in mutton sausage,the dried moss was freeze-dried into powder,and it was added into mutton filling,and mutton sausage with dried moss was made.Through single factor and orthogonal experiments,and sensory evaluation and texture were taken as evaluation indexes,and processingtechnology formula of mutton sausage with dried moss was optimized.The results showed that when the addition amount of dried moss was 9%,and the addition amount of spice was 1.2%,and the addition amount of carrageenan was 1.5%,and sensory score of mutton sausage with dried moss was the highest.The outer surface of finished product had a light green,and meat aroma was obvious,and it was accompanied by dried moss aroma,and casing was close to the meat,and hardness was moderate,and it had suitable cohesion,elasticity,adhesiveness and chewability,and taste was good,and it was loved by everyone.The mutton sausage with dried moss prepared under technological conditions was stored at 4±1℃ for 100d,and thebrightness L^(*) value of sausage decreased by 6.65%,and tone was slightly darker,and a^(*)value decreased by 40.93% from 4.52±0.10 to 2.67±0.05,and the redness value changed significantly,and the b^(*) value showed a trend of decreasing first and then rising,and it exceeded the initial value of 9.92±0.23 at the end of storage(10.09±0.25),indicating that the color of mutton sausage turned yellow at the end of storage.Aw value ranged from 0.915±0.012 to 0.847±0.028,and pH value was stable,and lipids and proteins were oxidized to a certain degree,but the total number of colonies was within the range specified by the national standard.It suggested that mutton sausage with dried moss could be stored for 100d at low temperature(4±1℃).Under premise of ensuring the edible quality of sausage,all indicators had varying degrees of change.

关 键 词：苔干羊肉香肠 工艺优化 贮藏 品质 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]