3种植物蛋白及不同添加量对乳化香肠品质特性的影响  

Effect of Three Plant Proteins and Different Addition Amounts on the Quality Characteristics of Emulsified Sausages

作　　者：熊可心 熊哲民 王子凌 王海滨 路洪艳 彭利娟 王伟 倪来学 XIONG Kexin;XIONG Zhemin;WANG Ziling;WANG Haibin;LU Hongyan;PENG Lijuan;WANG Wei;NI Laixue(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;School of Modern Industry for Selenium Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,China;Linyi Jinluo Wenrui Food Co.,Ltd.,Linyi 276002,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武汉轻工大学硒科学与工程现代产业学院,湖北武汉430023 [3]农产品加工与转化湖北省重点实验室,湖北武汉430023 [4]临沂金锣文瑞食品有限公司,山东临沂276002

出　　处：《食品科技》2023年第3期132-139,共8页Food Science and Technology

基　　金：农产品加工与转化湖北省重点实验室开放课题(2020-01)。

摘　　要：为改善乳化香肠质构状态不好、出水出油较多等问题,在乳化肠中分别添加1.5%、2.5%、3.5%、4.5%、5.5%的大豆分离蛋白、豌豆蛋白、花生蛋白这3种植物蛋白,测定其乳化香肠的水分含量、剪切力、蒸煮损失、色差、感官评价、质构分析等关键指标,研究对香肠品质特性的影响。随着3种植物蛋白添加量的增加,香肠蒸煮损失显著降低,凝胶的保水性提高,感官评价显著增高。大豆分离蛋白添加量为3.5%、花生蛋白和豌豆蛋白组添加量为4.5%~5.5%时,乳化香肠感官评价得分较高。添加植物蛋白显著降低香肠红度,添加量不小于3.5%时3种植物蛋白显著增加香肠黄度。添加植物蛋白可以显著提高乳化香肠的硬度和咀嚼性。与豌豆蛋白相比,大豆分离蛋白和花生蛋白的添加可更好地改善乳化香肠的弹性和内聚性,当大豆分离蛋白添加量为3.5%、花生蛋白添加量为4.5%时,乳化香肠的弹性显著提高至0.89,较对照组提高了4.7%。基于特异性、经济性、感官品质等各方面优势分析,乳化香肠中大豆分离蛋白推荐添加量为3.5%,豌豆蛋白和花生蛋白推荐添加量为4.5%~5.5%。In order to improve the problems of poor texture state of emulsified sausage and more oil out of water,the emulsified intestine was added with soybean protein isolate,pea protein and peanut protein of 1.5%,2.5%,3.5%,4.5%and 5.5%,respectively.The key indexes of emulsified sausage,such as moisture content,shear force,cooking yield,color difference,sensory quality evaluation and texture properties,were measured to study the influence on the quality characteristics of sausage.With the addition of three kinds of vegetable protein,the cooking yield of sausage was significantly reduced,the water holding capacity of gel was improved,and the sensory evaluation was significantly increased.When the supplemental level of soybean protein isolate was 3.5%and the supplemental level of peanut protein and pea protein groups was 4.5%~5.5%,the score of sensory evaluation of emulsified sausage was higher.The addition of plant protein significantly reduced the redness of sausage,and the three plant proteins significantly increased the yellowness of sausage when the addition amount was not less than 3.5%.Adding vegetable protein can significantly improve the hardness and chewability of emulsified sausage.Compared with pea protein,the addition of soybean protein isolate and peanut protein can better improve the elasticity and cohesion of emulsified sausage.When the addition of soybean protein isolate and peanut protein is 3.5%and 4.5%,the elasticity of emulsified sausage is significantly increased to 0.89,which is 4.7%higher than that of the control group.Based on the analysis of specificity,economy,sensory quality and other advantages,the recommended amount of soybean protein isolate in emulsified sausage is 3.5%,and the recommended amount of pea protein and peanut protein is 4.5%~5.5%.

关 键 词：乳化香肠 植物蛋白 品质特性 感官评价 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]