摘要
探究鲜金针菇及干粉对传统中式香肠脂肪氧化、蛋白质氧化及感官、质地结构的影响。以传统中式香肠为对照,以鲜金针菇及干粉的2%、4%、6%、8%、10%几种不同添加量为实验组,对香肠的感官品质、水份含量、过氧化值、羰基价、质构及脂质过氧化物抑制率等指标进行测定,确定传统中式香肠中鲜金针菇及干粉的最佳添加量。实验表明:中式香肠中添加金针菇,可以改善香肠的感官品质、组织结构,延缓脂肪及蛋白质的氧化,有利于改善香肠品质。金针菇干粉最佳添加量为4%(w/w),鲜金针菇添加量为8%(w/w);通过12周储藏实验及指标间的相关性分析得出,随储藏时间的延长,香肠中脂肪、蛋白质氧化加剧,适量添加金针菇,可以显著提高脂质过氧化物抑制率(P<0.05),延缓中式香肠的脂肪及蛋白质的氧化(P<0.05)。综合产品品质及生产成本等多方面因素,添加8%新鲜金针菇可较好地改善香肠的质地结构及品质,满足消费者需要。
To investigate the effects of fresh Flammulina velutipes and dry powder on lipid oxidation,protein oxidation,sensory organs and texture structure of traditional Chinese sausage.With traditional Chinese sausage as the control,fresh Flammulina velutipes and dry powder were added in different amounts of 2%,4%,6%,8%,10% as the experimental group.Sensory quality,moisture content,peroxide value,carbonyl value,texture and lipid peroxide inhibition rate of sausage were measured.To determine the optimum amount of fresh Flammulina velutipes and dry powder in traditional Chinese sausage.The results showed:Flammulina velutipes added to Chinese sausage can improve the sensory quality and organizational structure of sausage,delay the oxidation of fat and protein,which is beneficial to improve the quality of sausage.The optimum amount of Flammulina velutipes dry powder was 4% (w/w),and that of fresh Flammulina velutipes was 8% (w/w);Through 12-week storage experiment and correlation analysis of indicators,with the prolongation of storage time,the oxidation of fat and protein in sausage increased,appropriate addition of Flammulina velutipes could significantly increase the inhibition rate of lipid peroxide (P<0.05),and delay the oxidation of fat and protein in Chinese sausage (P<0.05).Integrating product quality and production cost,8% fresh Flammulina velutipes could improve the texture and quality of sausage.It can meet the needs of consumers.
作者
王素朋
马利华
尤敦学
WANG Supeng;MA Lihua;YOU Dunxue(Xingtai Modern Occupation School,Xingtai 054000,China;College of Food(Biological)Engineering,Xuzhou Institute of Technology,Xuzhou 221111,China;Jiangsu Jiusixiang Food Technology Co.,Ltd.,Xuzhou 221000,China)
出处
《食品科技》
CAS
北大核心
2021年第4期114-120,共7页
Food Science and Technology
关键词
中式香肠
金针菇
氧化
质构
Chinese sausage
Flammulina velutipes
oxidation
texture
