不同种类食用菌对猪肉肠品质特性的影响  

Effects of Different Kinds of Edible Fungi on the Quality of Pork Sausage

作　　者：王一郎 任晓镤 牛希跃 王琳琳 王新颖 张生秀 林朝柳 WANG Yilang;REN Xiaopu;NIU Xiyue;WANG Linlin;WANG Xinying;ZHANG Shengxiu;LIN Chaoliu(College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,Sichuan,China;Xinjiang Production&Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South,Alar 843300,Xinjiang,China)

机构地区：[1]西南民族大学食品科学与技术学院,四川成都610041 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《食品研究与开发》2024年第14期65-71,共7页Food Research and Development

基　　金：南疆特色农产品深加工兵团重点实验室开放课题资金资助(AP2201);四川省自然科学基金项目(青年科学基金项目)(2022NSFSC1663)。

摘　　要：以猪肉肠为研究对象,分别将质量分数为0.80%的香菇(XG)、茶树菇(CSG)、杏鲍菇(XBG)、姬松茸(JSR)、平菇(PG)、猴头菇(HTG)、鸡油菌(JYJ)添加到猪肉肠中,探究天然食用菌对猪肉肠出品率、营养品质、食用品质、流变特性、脂质氧化程度、感官品质等品质特性的影响。结果表明:与空白组相比,添加XG、CSG、XBG、JSR、PG、HTG、JYJ的猪肉肠出品率、营养品质、pH值、L*值、a*值和b*值等指标均有不同程度变化,其中添加PG的猪肉肠出品率最高(P<0.05);添加JYJ的猪肉肠水分含量最高(P<0.05);与空白组(KB)比较,添加食用菌的猪肉肠蛋白含量显著提高(P<0.05),其中添加JSR的猪肉肠蛋白含量最高,为16.12%;添加食用菌的猪肉肠脂肪含量均有减少,其中添加JSR的猪肉肠脂肪含量最低,为21.02%;XG和XBG的储能模量较高(P<0.05)。添加食用菌能够抑制猪肉肠的脂肪氧化程度,对猪肉肠感官品质有积极的作用,使得猪肉肠拥有更好的整体可接受性,因此添加食用菌可以作为改善猪肉肠品质的一种有效的方法。With pork sausage as the research object,lentinus edodes(XG),tea tree mushroom(CSG),Pleurotus eryngii(XBG),agaricus mushrooms(JSR),oyster mushroom(PG),Hericium erinaceus(HTG),chanterelle mushrooms(JYJ)with a mass fraction of 0.80% were added into pork sausage,respectively to explore the effect of natural edible fungi on the quality characteristics of pork sausage,such as yield,nutritional quality,edible quality,rheological properties,degree of lipid oxidation,and sensory quality.The results showed as follows:compared with the blank group,the yield,nutritional quality,pH,L*,a* and b* indexes of pork sausage supplemented with XG,CSG,XBG,JSR,PG,HTG and JYJ had different changes,and the yield of pork sausage supplemented with PG was the highest(P<0.05);the moisture content of pork sausage supplemented with JYJ was the highest(P<0.05).Compared with the blank group(KB),the protein content of pork sausage added with edible fungi was significantly increased(P<0.05),and the pork sausage added with JSR had the highest protein content of 16.12%;the fat content of pork sausage supplemented with edible fungi decreased,of which the fat content of pork sausage supplemented with JSR was the lowest 21.02%;pork sausage supplemented with XG and XBG had higher energy storage modulus(P<0.05).The addition of edible fungi inhibited the degree of fat oxidation of pork sausage,and had a positive effect on the sensory quality of pork sausage,making the overall acceptability of pork sausage better.Therefore,the addition of edible fungi can be an effective method to improve the quality of pork sausage.

关 键 词：食用菌 猪肉肠 流变特性 营养品质 感官品质 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]