不同原料肉配比对风干肠理化特性及品质的影响  

Effects of different raw meat proportions on physicochemical properties and quality of air-dried sausage

作　　者：马凯华 梁丽雅 Ma Kaihua;Liang Liya(Tianjin Agricultural University,a.College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China;College of Agronomy and Resource Environment,Tianjin Agricultural University,Tianjin 300392,China;Tianjin Aquatic Products Processing and Quality Safety School-enterprise Cooperation Laboratory,Tianjin 300392,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392 [2]天津农学院农学与资源环境学院,天津300392 [3]天津市水产品加工及质量安全校企协同实验室,天津300392

出　　处：《天津农学院学报》2023年第2期42-48,共7页Journal of Tianjin Agricultural University

基　　金：天津市淡水养殖产业技术体系创新团队(水产品加工岗位)项目(ITTFRS2021000)。

摘　　要：为了研究不同原料肉配比对风干肠发酵特性及品质的影响,以4组不同质量比的鲶鱼肉与猪瘦肉(100%∶0、85%∶15%、70%∶30%、55%∶45%,记作F100、F85、F70、F55)为原料加工发酵风干肠。在风干0、3、6、9、12 d测定品质和安全性指标,并对风干12 d样品进行感官品质评价与生物胺含量测定。结果表明:在风干过程中,4组风干肠的水分含量、水分活度(Aw)和亮度值(L^(*))呈现逐渐降低的趋势,红度值(a^(*))在0~6 d逐渐降低,在6~12 d逐渐升高,pH值呈先下降后上升的趋势,硬度值逐渐升高,在风干终点12 d时,四组风干肠成品均呈现出明亮的红色,风干肠F70组水分含量31.49%,pH 5.18,硬度13841.85 g,硬度适宜,嫩度、咀嚼性较好,酸味适中,总体可接受程度高;4组风干肠的亚硝酸盐残留量、硫代巴比妥酸反应物(Thiobarbituric acid resctive substances,TBARs)值和生物胺含量都符合限量标准,保障了风干肠的安全性。综合分析:F70组,即鲶鱼肉与猪瘦肉配比70%∶30%为加工发酵鲶鱼肉风干肠的最佳原料肉配比。In order to study the effects of different raw meat ratios on the fermentation characteristics and quality of airdriedsausage,four groups of catfish meat and lean pork with different mass ratios(100%∶0,85%∶15%,70%∶30%,55%∶45%,denoted as F100,F85,F70,F55)were used to make fermented air-dried sausage.The quality and security indicators were determined at 0,3,6,9,and 12 days after air-drying,and sensory quality and biogenic amine contents of the final products were measured.The results showed that:during the drying process,the water content,Aw and L^(*)of the four groups of air-dried sausages showed a decreasing trend,a^(*)gradually decreased from 0-6 d,and gradually increased from 6-12 d,and the pH value decreased first.After the upward trend,the hardness value gradually increased.At the end of air-drying 12 days,the finished products of the four groups of air-dried sausages all showed bright red,the water content of F70 air dried sausages was 31.49%,and the pH was 5.18.The hardness value was 13841.85 g.The air-dried sausages had proper hardness,good tenderness and chewiness.The overall acceptability of F70 group air-dried sausages is the highest.The nitrite residue,TBARs value and biogenic amine content of the four groups of sausages meet the limited standard,which ensures the safety of the air-dried sausages.In summary,70%∶30%for catfish meat and lean pork(F70 group)is the best raw meat ratio for processing fermented air-dried sausages.

关 键 词：鲶鱼肉 猪肉 风干肠 发酵 理化指标 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]