直接减盐法对哈尔滨红肠贮藏期间品质的影响  

Effect of Direct Salt Reduction on the Quality Characteristics of Harbin Red Sausages during Storage

作　　者：胡越 刘昊天[1] 夏秀芳[1] 陈倩[1] 孔保华[1] HU Yue;LIU Haotian;XIA Xiufang;CHEN Qian;KONG Baohua(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：《食品科学》2023年第7期184-191,共8页Food Science

基　　金：黑龙江省“百千万”工程重大科技专项(2019ZX07B03,2020ZX07B72)。

摘　　要：采用不同食盐添加量(2.00%、2.25%、2.50%、2.75%和3.00%)制备哈尔滨红肠,真空包装后于4℃下贮藏35 d,通过分析贮藏过程中红肠的理化指标、微生物指标以及感官品质等,探究直接减盐法对哈尔滨红肠品质以及贮藏特性的影响。结果表明,随食盐添加量的减少,哈尔滨红肠的pH值显著增加(P<0.05),水分质量分数和硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值呈增加趋势,a*值略有降低,b*值略有升高,但整体上没有显著性差异(P>0.05)。在贮藏末期(第35天),食盐添加量为3.00%处理组L*值显著低于2.00%处理组(P<0.05)。此外,在整个贮藏期间,高食盐添加量处理组(3.00%、2.75%和2.50%)的硬度和致密性相对较高,菌落总数较低。电子舌分析结果显示,随着贮藏时间的延长,不同食盐添加量的哈尔滨红肠酸味、咸味和回味B(苦回味)显著增强(P<0.05),鲜味显著减弱(P<0.05)。同时与2.00%处理组相比,2.50%和3.00%处理组风味特征更加相似。感官评价结果表明,2.50%处理组咸味适中且总体可接受性得分最高。The effects of different salt addition on the quality and storage characteristics of Harbin red sausages were investigated.Sausages were prepared with different contents of salt(3.00%,2.75%,2.50%,2.25%and 2.00%),vacuum packaged,and stored at 4℃for up to 35 days.Physiochemical,microbiological and sensory properties of the sausages were analyzed during the storage period.The results showed that with a decrease in salt content,the pH of Harbin red sausages increased significantly(P<0.05),the moisture content and thiobarbituric acid reactive substances(TBARS)value increased,the a*value decreased but not significantly(P>0.05),and the b*value increased slightly.At the end of storage(35th day),the L*value of the sausage with 3.00%salt was significantly lower than that of the sausage with 2.00%salt(P<0.05).In addition,the sausages with high salt contents(3.00%,2.75%and 2.50%)showed higher hardness and tightness,and lower total viable count throughout the storage period.The results of electronic tongue showed that with an increase in storage time,the sourness,saltiness,and aftertaste B(aftertaste bitterness)of Harbin red sausage,irrespective of its salt content,increased significantly(P<0.05),while the umami taste decreased significantly(P<0.05).Compared with the sausage with 2.00%salt,the flavor characteristics of the sausages with 2.50%and 3.00%salt were more similar.The sensory evaluation results showed that the sausage with 2.50%salt had moderate saltiness and the highest overall acceptability score among all samples.

关 键 词：哈尔滨红肠 直接减盐法 品质特性 贮藏特性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]