基于TG酶介导的莲藕鸭肉复合乳化肠配方及工艺优化研究  

Study on Formula and Process Optimization of TGase-Mediated Compound Emulsified Sausage with Lotus Root and Duck Meat

作　　者：舒雄辉 张晨曦 杜涓 韩娅红 易阳 侯温甫 SHU Xiong-hui;ZHANG Chen-xi;DU Juan;HAN Ya-hong;YI Yang;HOU Wen-fu(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Industrial Technology Research Institute of Jingchu Special Foods,Jingzhou 434000,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]湖北省荆楚特色食品产业技术研究院,湖北荆州434000 [3]大宗粮油精深加工教育部重点实验室,武汉430023 [4]农产品加工与转化湖北省重点实验室,武汉430023

出　　处：《中国调味品》2024年第9期130-137,共8页China Condiment

基　　金：湖北省科技项目(2021BED006);产学研合作项目(whpu-2022-kj-144,whpu-2022-kj-341)。

摘　　要：以莲藕全粉和鸭肉为原料,开发营养均衡的复合乳化肠。以感官评分为主要响应指标,结合持水性、色泽和质构等品质特性,在单因素试验的基础上利用Box-Behnken响应面试验优化莲藕鸭肉复合乳化肠的配方和工艺条件。结果表明,在0.4%TG酶介导下,莲藕全粉添加量、食盐添加量及其交互作用对莲藕鸭肉复合乳化肠的感官评分有显著影响(P<0.05),获得优化后最佳配方及工艺条件为莲藕全粉添加量5.5%、食盐添加量1.6%、大豆分离蛋白添加量3.1%、斩拌时间106 s,此配方工艺条件下制备的乳化肠色泽鲜红、切面光滑紧密、鸭肉气味浓郁、口感良好,感官评分为84.8分,与模型理论值接近。该研究可为莲藕全粉及鸭肉的精加工和开发提供参考依据。With lotus root whole powder and duck meat as the raw materials,compound emulsified sausage with balanced nutrition is developed.With sensory score as the main response index,combined with the quality characteristics such as water holding capacity,color and texture,based on single factor test,Box-Behnken response surface test is used to optimize the formula and process conditions of compound emulsified sausage with lotus root and duck meat.The results show that under the mediation of 0.4%TGase,lotus root whole powder addition amount,salt addition amount and their interaction have significant effect on the sensory score of compound emulsified sausage with lotus root and duck meat(P<0.05).After optimization,the optimal formula and process conditions are as follows:lotus root whole powder addition amount is 5.5%,salt addition content is 1.6%,soybean protein isolate addition amount is 3.1%,chopping time is 106 s.The emulsified sausage prepared under such formula process conditions is bright red in color,smooth and compact in section,rich in duck meat odor and good in taste,with the sensory score of 84.8 points,which is close to the theoretical value of the model.This study can provide references for the intensive processing and development of lotus root whole powder and duck meat.

关 键 词：莲藕 鸭肉 乳化肠 TG酶 响应面分析 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]