亚麻籽胶-亚麻籽油乳液替代脂肪对乳化肠品质特性的影响  

Effect of Flaxseed Gum-Linseed Oil Emulsion as a Fat Substitute on the Quality Characteristics of Emulsified Sausage

作　　者：唐月利 贾娜 杨松涛 刘登勇 TANG Yueli;JIA Na;YANG Songtao;LIU Dengyong(Food Safety Key Lab of Liaoning Province,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Technology,Bohai University,Jinzhou 121013,China;Qingdao Dehui Halobios Science and Technology Co.Ltd.,Qingdao 266034,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]青岛德慧海洋生物科技有限公司,山东青岛266034

出　　处：《食品科学》2023年第10期64-72,共9页Food Science

基　　金：辽宁省“揭榜挂帅”科技计划项目(2021JH1/10400033,2022JH1/10900011);辽宁省农村科技特派专项(2022JH5/10400020)。

摘　　要：为降低乳化香肠中的饱和脂肪含量,以亚麻籽胶-亚麻籽油(flaxseed gum-linseed oil,FG-LO)乳液替代猪背膘,探究不同替代比例的FG-LO乳液(25%、50%、75%、100%)对乳化肠色泽、蒸煮损失、乳化稳定性、质构、水分分布、脂肪氧化、微观结构及感官品质的影响,以不进行替代的乳化肠为对照组。结果表明:与对照组相比,各替代组乳化肠的亮度值显著增加(P<0.05),红度值显著减小(P<0.05),黄度值无显著变化(P>0.05),肉眼观察产品色泽无明显差异;替代水平为100%时,蒸煮损失最低,替代水平为75%时,水分损失最低,各替代比例对脂肪损失无显著影响(P>0.05);随着脂肪替代水平的增加,替代组的乳化肠硬度逐渐降低,质地变软,说明脂肪替代改善了乳化肠的质构;FG-LO乳液使香肠内部的自由水向不易流动水转化,表明FG能与肉蛋白作用形成三维网状结构固定水分子,增强持水性;FG-LO乳液使脂肪氧化程度增加;扫描电子显微镜结果表明,替代水平为25%时,乳化香肠的微观结构最均匀、细腻,且孔隙较小;感官评价结果显示,仅替代水平为100%的乳化肠质地及整体可接受度和对照组有显著差异(P<0.05);主成分分析结果显示,替代水平为25%的乳化肠与对照组最相似。综合各指标考虑,替代水平为75%时,乳化肠的蒸煮损失降低,保水性增加,乳化稳定性最好,质地柔软,且感官品质无显著变化。In order to reduce the content of saturated fat in emulsified sausage,the effects of using flaxseed gum-linseed oil(FG-LO)emulsion to replace pork backfat at different proportions(25%,50%,75% and 100%)on the color,cooking loss,emulsion stability,texture,moisture distribution,lipid oxidation,microstructure and sensory quality of emulsified sausage were investigated.The emulsified sausage without fat replacement was used as control.The brightness(L* value)increased significantly(P<0.05),and the redness(a* value)decreased significantly(P<0.05)in the fat replacement groups when compared with the control group;however,the yellowness(b* value)did not significantly change(P>0.05),and there was no obvious difference in the color observed by the naked eye.The lowest cooking loss and water loss were observed at replacement proportions of 100% and 75%,respectively,while the fat loss had no significant changes at different replacement proportions(P>0.05).As the replacement level of fat increased,the hardness decreased gradually and the texture became soft,indicating that fat replacement improved the texture of emulsified sausage.After adding FG-LO emulsion,emulsified sausage exhibited the conversion of free water to immobilized water,indicating that FG could interact with meat proteins to form a three-dimensional network structure to lock water molecules,thus enhancing the water-holding capacity.The extent of lipid oxidation was enhanced by the addition of FG-LO emulsion.The results of scanning electron microscopy(SEM)showed that the microstructure of the emulsified sausage with a replacement level of 25% was the most uniform and exquisite,with smaller pores.The sensory evaluation results showed that only the 100% replacement group was significantly different from the control group in terms of texture and overall acceptability(P<0.05).The results of principal component analysis(PCA)showed that the emulsified sausage with 25% fat replacement was the most similar to the control group.Collectively,75% fat replacement could redu

关 键 词：亚麻籽胶 亚麻籽油 预乳化液 脂肪替代 感官品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]