基于主成分分析花生蛋白对低盐香肠品质的影响  

Effect of peanut protein on the quality of low-salt sausage based on principal component analysis

作　　者：高浩源 赵春波 李苗云[1] 马阳阳 赵莉君[1] 朱瑶迪 赵改名[1] GAO Haoyuan;ZHAO Chunbo;LI Miaoyun;MA Yangyang;ZHAO Lijun;ZHU Yaodi;ZHAO Gaiming(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品与发酵工业》2022年第21期219-224,共6页Food and Fermentation Industries

基　　金：河南省重点研发与推广专项(科技攻关)项目(202102110141,212102110081);“十三五”国家重点研发计划项目(2018YFD0401200);财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-37)。

摘　　要：为研究KCl替代部分食盐(NaCl)后,以及添加花生蛋白对低盐熏煮猪肉香肠品质的影响,在食盐添加量25 g(以原料肉1 kg计)的基础上,分别用KCl代替食盐0%、20%、30%、40%、50%(质量分数,下同),在每个替代量下在香肠中又添加了0%、4%、6%、8%的花生蛋白,探究它们对低盐猪肉熏煮香肠品质的影响。在实验考察范围内,KCl替代食盐量为30%~50%时,添加8%的花生蛋白可以显著提高香肠的出品率、保水率和红度,显著降低其亮度(P<0.05);在KCl替代食盐量为0%~50%时,添加4%~8%的花生蛋白能显著提高低盐熏煮香肠的黄度(P<0.05);在KCl替代食盐量为20%时,添加8%的花生蛋白对低盐熏煮香肠的硬度、弹性和咀嚼性具有显著性影响(P<0.05);在KCl替代食盐量为40%和50%时,添加6%的花生蛋白也能显著提高低盐熏煮猪肉香肠的硬度、咀嚼性和胶着性(P<0.05)。根据香肠质构指标的主成分分析结果,得出了关于KCl替代食盐香肠的品质综合评价模型方程,研究结果为低盐熏煮猪肉香肠的工业化生产提供参考。To investigate the effect of potassium chloride on partial salt replacement and the addition of peanut protein on the quality of low-salt smoked pork sausages,potassium chloride was used to replace 0%,20%,30%,40%,and 50% of salt using the standard of 25 g salt/kg raw meat,and at each replacement amount peanut protein of 0%,4%,6%,and 8% were added to the sausages to investigate their effects on the quality of low-salt pork smoked sausages.The results showed that 8% peanut protein significantly improved the yield,water retention,and redness of sausages in the range of experimental investigation at 30%-50% salt replacement by potassium chloride,and the brightness of low-salt smoked sausages was significantly reduced(P<0.05).Moreover,the addition of 4%-8% peanut protein significantly improved the yellowness of low-salt smoked sausages at 0%-50% salt replacement by potassium chloride(P<0.05).The addition of 8% peanut protein made a significant effect on the hardness,elasticity,and chewiness of low-salt smoked sausages at 20% salt replacement by potassium chloride(P<0.05).Furthermore,the addition of 6% peanut protein also significantly improved the firmness,chewiness,and gelatinization of low-salt smoked pork sausages at 40% and 50% salt replacement by potassium chloride(P<0.05).Based on the results of the principal component analysis of the sausage quality structure indexes,a comprehensive quality evaluation model equation on potassium chloride alternative salt sausage was derived to provide reference data for the industrial production of low-salt smoked pork sausage.

关 键 词：熏煮猪肉香肠 KCl替代食盐 花生蛋白 综合品质评价 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]