蟹风味香肠的工艺优化与品质分析  

Process optimization and quality analysis of crab flavor sausage

作　　者：朱媛媛 韩延超 刘瑞玲[2] 邓尚贵 陈慧芝 房祥军[2] 吴伟杰[2] 郜海燕 ZHU Yuanyuan;HAN Yanchao;LIU Ruiling;DENG Shanggui;CHEN Huizhi;FANG Xiangjun;WU Weijie;GAO Haiyan(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,Zhejiang,China;Zhejiang Key Laboratory of Intelligent Food Logistics and Processing,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

机构地区：[1]浙江海洋大学食品与医药学院,浙江舟山316022 [2]浙江省农业科学院食品科学研究所,全省生鲜食品智慧物流与加工重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州310021

出　　处：《浙江农业学报》2025年第4期920-933,共14页Acta Agriculturae Zhejiangensis

基　　金：国家重点研发计划(2021YFD2100504)。

摘　　要：为提高蟹副产物的利用率,减少环境污染,丰富人体钙摄入的来源,在香肠制作工艺中添加蟹壳粉。首先利用单因素试验,探究白胡椒粉添加质量分数、蟹壳粉添加质量分数、玉米淀粉添加质量分数、食盐添加质量分数对香肠感官评分的影响;然后利用响应面试验确定蟹风味香肠的最佳配方;最后从感官评分、质地、色泽、水分、蛋白质、脂肪、钙、风味(气味、滋味)、消化率方面,探究添加蟹壳粉香肠和未添加蟹壳粉香肠的品质区别。研究结果显示,白胡椒粉添加质量分数为0.5%、蟹壳粉添加质量分数为2.1%、玉米淀粉添加质量分数为5.8%、食盐添加质量分数为1.7%时,蟹风味香肠的感官品质最佳。添加蟹壳粉后,香肠的a^(*)值(红度)、b^(*)值(黄度)升高,硬度、咀嚼性增加,说明添加蟹壳粉能有效改善香肠的色泽和质地;钙含量、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率、2,2′-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS^(+))自由基清除率、Fe^(2+)螯合率分别是未添加蟹壳粉香肠的4.99倍、2.14倍、1.78倍、1.86倍,说明添加蟹壳粉能有效增强香肠的钙含量和抗氧化能力。电子鼻和电子舌试验表明,蟹壳粉可以赋予香肠独特的气味和滋味。胃和小肠的消化模拟试验表明,添加蟹壳粉后对消化率无明显影响。综上,该款蟹风味香肠的感官和营养价值提高了,具有独特的风味,同时提高了蟹副产物的利用率,具有良好的市场前景。In order to improve the utilization rate of crab by-products,reduce environmental pollution,and enrich the source of calcium intake in human body,crab shell powder was added in the sausage production process.Firstly,the single factor experiment was conducted to investigate the effects of the addition mass fraction of white pepper,crab shell powder,corn starch and salt on the sensory scores of the sausage.Then,the response surface experiment was conducted to determine the optimal formulation of the crab flavor sausage.Finally,the difference in quality between the added and unadded crab shell powder was investigated in terms of sensory scores,texture,color,moisture,protein,fat,calcium,flavor(odor,taste),and digestibility.The results showed that the best sensory score was obtained with the addition mass fraction of 0.5%white pepper,2.1%crab shell powder,5.8%corn starch and 1.7%salt.After the addition of crab shell powder,the a^(*)value and b^(*)value of the sausage increased,and the hardness and chewiness increased,indicating that the addition of crab shell powder could effectively improve the color and texture of the sausage;the calcium content,DPPH radical scavenging rate,ABTS^(+)radical scavenging rate,and Fe^(2+)chelating rate were 4.99,2.14,1.78,and 1.86 times higher than those of the sausage without the addition of crab shell powder,respectively,indicating that the addition of crab shell powder could enhance the calcium content and the antioxidant ability effectively.The E-nose and E-tongue showed that the crab shell powder had the effect of giving unique odor and taste to the sausage,and the digestion simulation tests of the stomach and small intestine showed that the addition of crab shell powder had no obvious effect on the digestibility.In conclusion,the crab flavor sausage improves the sensory and nutritional value of the product,gives a unique flavor,improves the utilization rate of crab by-products,and has a good market prospect.

关 键 词：蟹壳粉 香肠 工艺优化 品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]