基于综合品质预测模型的低钠盐猪肉熏煮香肠感官品质调控  

Sensory quality regulation and control of low sodium pork smoked and cooked sausage based on comprehensive quality prediction model

作　　者：刘昶 孟高歌 王晗 抄玉超 李苗云[1] 祝超智[1] 赵改名[1] 张秋会[1] LIU Chang;MENG Gaoge;WANG Han;CHAO Yuchao;LI Miaoyun;ZHU Chaozhi;ZHAO Gaiming;ZHANG Qiuhui(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》2023年第3期268-274,共7页Food and Fermentation Industries

基　　金：河南农业大学特殊创新基金项目(KJCX2020C04);国家现代农业产业技术体系资助项目(CARS-37)。

摘　　要：为研究L-精氨酸和KCl替代食盐对猪肉熏煮香肠品质的影响,设置分别以0%、30%、40%、50%KCl替代食盐,在每个替代量下又设计添加了L-精氨酸,添加量分别为0%、0.3%、0.6%、0.9%,多元分析保水性、色泽、质构、感官等指标及其相互关系,构建低钠盐猪肉熏煮香肠品质调控模型。结果表明,KCl替代钠盐条件下,L-精氨酸可以提高猪肉香肠的保水性,使猪肉香肠的红度显著降低(P<0.05),并对质构指标有显著影响(P<0.05),感官评价结果显示L-精氨酸可以改善KCl过量替代带来的苦涩味,提高了低盐猪肉香肠的口感、风味和组织结构,但相对减弱了色泽。保水性和明度、黄度、弹性之间存在显著性相关(P<0.05);明度和黄度之间存在显著性相关(P<0.05);多数质构指标之间存在极显著相关(P<0.01)。综合评价下,30%的KCl替代量和0.3%~0.6%的L-精氨酸添加量是低钠盐猪肉熏煮香肠品质较好的区间。根据主成分分析的结果,建立出低盐猪肉香肠综合品质评价模型:Y4=0.401Y1+0.243Y2+0.131Y3,并通过感官评价得分对模型进行了验证。To study the effect of L-arginine and potassium chloride replacing salt on the quality of smoked pork sausage, potassium chloride(0%, 30%, 40%, and 50%) was used to replace salt, and L-arginine was designed to be added in each replacement amount with the additional amount being 0%, 0.3%, 0.6%, and 0.9%. Multivariate analysis of water retention, color, texture, sensory and other indicators, and their relationship was conducted and the quality regulation and control model of low-sodium smoked pork sausage was established. Results show that under the condition of potassium chloride replacing salt, L-arginine could improve the water retention of pork sausage, significantly reduce the redness of pork sausage(P<0.05), and significantly affect the texture index(P<0.05). Sensory evaluation results showed that L-arginine could improve the bitterness caused by the excessive replacement of potassium chloride. It improved the taste, flavor, and texture of low-salt pork sausage, but weakened the color. There was a significant correlation between water retention and lightness, yellowness, and elasticity(P<0.05). There was a significant correlation between lightness and yellowness(P<0.05). Most of the texture indexes were significantly correlated with each other(P<0.01). According to the comprehensive evaluation, 30% replacement of potassium chloride and 0.3%-0.6% addition of L-arginine were the best quality range of low-sodium smoked pork sausage. According to the results of the principal component analysis, the comprehensive quality evaluation model of low-salt pork sausage was established, which was Y4=0.401Y1+0.243Y2+0.131Y3, and the model was verified by sensory evaluation score.

关 键 词：猪肉蒸煮香肠 KCL L-精氨酸 多元分析 品质调控模型 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]