亚麻籽胶添加量对肉粉肠品质特性的影响  

Effect of Addition of Different Amounts of Flaxseed Gum on the Quality of Starch-Meat Sausage

作　　者：赵宏蕾 徐敬欣 孔保华[1] 夏秀芳[1] 辛莹 刘骞[1] ZHAO Honglei;XU Jingxin;KONG Baohua;XIA Xiufang;XIN Ying;LIU Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《肉类研究》2022年第3期14-19,共6页Meat Research

基　　金：黑龙江省“百千万”工程科技重大专项课题(2019ZX07B03);黑龙江省省属本科高校中央支持地方高校改革发展资金项目(优秀青年人才项目)(2020YQ15)。

摘　　要：研究亚麻籽胶添加量(0%、0.05%、0.10%、0.15%和0.20%)对肉粉肠淀粉糊化度及品质特性的影响。结果表明:肉粉肠的淀粉糊化度、水分含量、红度值和弹性等随亚麻籽胶添加量的增加均呈现先增加后降低的趋势,且在亚麻籽胶添加量为0.10%时均达到最大值(P<0.05);此外,当亚麻籽胶添加量为0.10%时,肉粉肠的蒸煮损失最小,总体可接受性评分最高(P<0.05)。因此,0.10%亚麻籽胶添加量能够提高肉粉肠的品质特性。The effects of adding different amounts of flaxseed gum(0%,0.05%,0.10%,0.15%and 0.20%)on the degree of starch gelatinization(DSG)and quality of starch-meat sausage were investigated.The results showed that the DSG,water content,redness value and elasticity of sausages first increased and then decreased with increasing addition of flaxseed gum,reaching their maximum values at an addition level of 0.10%(P<0.05).In addition,the sausage with 0.10%flaxseed gum had the lowest cooking loss and the highest acceptability score(P<0.05).Therefore,addition of 0.10%flaxseed gum can improve the quality of sausages.

关 键 词：肉粉肠 亚麻籽胶 品质特性 淀粉糊化度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]