预乳化鸡皮对鸡肉香肠品质的影响

以添加鸡皮为对照组（C0,鸡皮添加量30%（质量分数,下同））,添加预乳化鸡皮为处理组,即T1组（鸡皮20%＋预乳化鸡皮10%）、T2组（鸡皮15%＋预乳化鸡皮15%）、T3组（鸡皮10%＋预乳化鸡皮20%）和T4组（预乳化鸡皮30%）,研究预乳化鸡皮对鸡肉香肠品质特性的影响。测定的品质特性指标包括近似组成、蒸煮损失、乳化稳定性、pH值、表观黏度、色泽、质构特性和感官特性。结果表明：随着鸡皮与预乳化鸡皮添加比例的变化,鸡肉香肠的水分含量、脂肪含量、蒸煮损失、乳化稳定性、亮度、质构特性、表观黏度和整体可接受性等指标均有所改变。T2组的水分含量最高（P＜0.05）,C0和T4组的水分含量最低（P＜0.05）;C0组的脂肪含量高于各处理组（P＜0.05）;T2组的蒸煮损失、总可表达流体和脂肪分离比例、硬度、弹性和黏聚性具有最低值（P＜0.05）;各处理组的总体可接受性评分均显著高于对照组（P＜0.05）。预乳化鸡皮的添加可改善鸡肉香肠的品质特性,其中鸡皮与预乳化鸡皮的最适宜添加比例为1∶1。     

没食子酸对猪肉糜脂肪和蛋白氧化的抑制作用及对肉糜品质特性的影响

为研究没食子酸对冷藏（4 ℃,9 d）猪肉糜脂肪和蛋白氧化的抑制作用及对肉糜品质的影响,将没食子酸添加到猪肉糜中（0、0.05、0.10、0.20 g/kg）,添加0.20 g/kg叔丁基羟基茴香醚（butylated hydroxyanisole,BHA）作为对照组,对肉糜的硫代巴比妥酸（thiobarbituric acid reactive substances,TBARs）值、总巯基含量、羰基含量、表面疏水性、色泽及蒸煮损失进行分析。结果表明：空白组猪肉糜的TBARs值显著增加,蛋白质总巯基含量降低,羰基含量增加,表面疏水性升高,红度值降低,蒸煮损失增加;没食子酸的添加降低了TBARs值的增加幅度,抑制了羰基化合物的生成和表面疏水性的增加,并且随着贮藏时间的增加,能够减少总疏基含量的损失,降低脂肪氧化和蛋白氧化的程度,没食子酸还有利于猪肉糜红度的保持,但对蒸煮损失无改善作用。因此,没食子酸可作为天然抗氧化剂应用于肉及肉制品中。     

添加亚麻籽粉和番茄粉对鸡肉香肠品质特性的影响

研究亚麻籽粉添加量（0%、3%、5%）、番茄粉添加量（0.0%、1.5%、3.0%）和贮藏时间（4 ℃贮藏1、14、21、28 d）对鸡肉香肠理化特性和感官特性的交互作用。结果表明：亚麻籽粉和番茄粉的添加显著降低了鸡肉香肠亮度值（L*）、pH值、亚硝酸盐残留量和水分含量（P＜0.05）,显著提高了黄度值（b*）、蛋白质、碳水化合物、灰分和总膳食纤维含量（P＜0.05）;亚硝酸盐残留量在贮藏期间下降;亚麻籽粉的加入使鸡肉香肠中亚麻酸含量增加;添加3%以上的亚麻籽粉对鸡肉香肠的感官评定参数具有负面作用;亚麻籽粉×番茄粉交互作用对鸡肉香肠的水分含量、灰分含量、L*、红度值（a*）、b*、硫代巴比妥酸反应物（thiobarbituric acid reactive substance,TBARs）值、亚硝酸盐残留量、pH值、脂肪酸组成及感官评分均具有显著影响（P＜0.05）,亚麻籽粉×番茄粉×贮藏时间交互作用对鸡肉香肠的L*、a*、b*、TBARs值、亚硝酸盐残留量和pH值均具有显著影响（P＜0.05）。     

可得然胶和加水量对法兰克福香肠品质特性的影响

探讨添加可得然胶（0.3%,肉总质量计）以及不同加水量（20%、23%、26%和29%,肉总质量计）对法兰克福香肠品质特性的影响。测定蒸煮损失率、乳化稳定性、色差、质构、流变特性、微观结构以及感官评价,同时应用低场核磁共振（low field nuclear magnetic resonance,LF-NMR）技术测定法兰克福香肠内部水分子的迁移规律。结果表明,在不添加可得然胶对照组中,随着加水量的增加,法兰克福香肠的蒸煮损失率和L*值显著增加（P＜0.05）,而乳化稳定性、硬度和总体可接受性显著降低（P＜0.05）。然而,在添加可得然胶后,在相同加水量条件下显著降低法兰克福香肠的蒸煮损失率,并显著提高肉制品的乳化稳定性、硬度、弹性和总体可接受性（P＜0.05）。LF-NMR研究结果表明,可得然胶的添加能够降低法兰克福香肠的弛豫时间,在较高加水量条件下增强对水分子的束缚能力。另外,肉糜的流变学测定结果表明,在相同加水量条件下,添加可得然胶能够提高肉糜在加热终点的储能模量（G’）和损失模量（G”）,而且降低相位角正切值（tanδ）,说明可得然胶能够在较高加水量条件下提高肉糜的黏弹性。同时,扫描电镜结果表明,较高的加水量会导致蛋白凝胶结构松散,而可得然胶的添加能够显著改善蛋白凝胶的网状结构。上述结果表明,虽然过多的加水量会导致法兰克福香肠的品质下降,但是可得然胶的添加能够在较高加水量条件下显著提高法兰克福香肠的食用品质,为可得然胶在乳化肉糜类肉制品中的应用提供理论依据。     

麻辣蒸煮香肠品质和感官特性研究

将麻辣粉(粉碎粒度200目,辣椒粉∶麻椒粉为2∶1)添加到蒸煮香肠中,考察其对香肠品质和质构特性的影响。以精肉、肥膘、麻辣粉和淀粉添加量为实验因素,以香肠的蒸煮损失、颜色和感官特性等指标为目标值,确定麻辣香肠的最佳配方为麻辣粉1.5%,精肉80%,肥膘15%,淀粉5%。研究结果表明:在优化的配方条件下,麻辣香肠的乳化稳定性和出品率均显著提高(p0.05)。随着麻辣粉添加比例的增加,香肠的pH、弹性和色差L值显著下降,色差a*值、b*值显著上升(p0.05),硬度、咀嚼性和凝胶性显著上升。研究可以为高膳食纤维、低脂麻辣香肠的生产提供理论依据。     

罗望子种仁球蛋白-EGCG共价复合物的制备及其在乳化香肠中的应用

通过碱处理法制备罗望子种仁球蛋白（tamarind seed globulin,TSG）-表没食子儿茶素没食子酸酯（(-)-epigallocatechin-3-gallate,EGCG）共价化合物,采用紫外-可见光谱分析TSG-EGCG共价复合物结合率并优化结合条件。采用色差计、质构分析仪和扫描电子显微镜研究TSG-EGCG共价复合物添加量对乳化香肠蒸煮损失、保水性和质构的影响。结果表明：当TSG与EGCG质量比1∶0.1、反应pH 9.5、反应温度30℃时,复合物的结合率达到最大值。与添加TSG的乳化香肠相比,添加TSG-EGCG复合物的乳化香肠微观结构更加紧密,立体凝胶网络更加均匀清晰,同时蒸煮损失率、保水性及质构特性得到明显改善。综上,TSG-EGCG复合物可以改良乳化香肠的感官品质,且当添加量为2%时,乳化香肠的品质得到明显改善。     

复合无磷保水剂对PSE猪肉低温香肠贮藏期间品质变化的影响

将L-精氨酸、碳酸钠和柠檬酸钠3种无磷保水剂进行复配,添加至PSE（pale, soft, exudative）猪肉中制备低温香肠,作为处理组,以不添加保水剂的正常猪肉及PSE猪肉所制的低温香肠作为对照组。通过测定贮藏期间3组香肠的pH值、水分含量、硫代巴比妥酸反应物（thiobarbituric acid reactive substances,TBARs）值、菌落总数及质构指标,并对其进行感官评价,探索复配无磷保水剂对贮藏期间PSE猪肉低温香肠品质的影响。结果表明：随着贮藏时间的延长,各组香肠的pH值、水分含量、硬度、弹性、内聚性、咀嚼性及感官评分均呈下降趋势,但TBARs值与内聚性变化不显著;贮藏后期处理组香肠pH值（5.41）、水分含量（49.15%）、硬度（6656.89 g）、弹性（0.78 mm）和咀嚼性（1207.44 g）均显著高于PSE猪肉组（pH 5.24、水分含量45.33%、硬度6034.67g、弹性0.69 mm、咀嚼性1004.41g）;贮藏42 d处理组香肠菌落总数为4.66（lg（CFU/g））,显著低于PSE猪肉组（5.89（lg（CFU/g）））,且与正常猪肉组相似。说明复合无磷保水剂可改善PSE猪肉低温香肠品质,提高PSE猪肉的加工利用率。     

添加葡萄糖氧化酶对熏煮香肠品质的影响

在熏煮香肠的研发制作中,分别添加0.050、0.075、0.100、0.125 U/g(以总鲜肉重的质量为基础)的葡萄糖氧化酶。测定熏煮香肠的蒸煮损失、乳化稳定性(水分损失及脂肪损失)、质构特性以及感官特性。结果表明,随着葡萄糖氧化酶添加量的增加,熏煮香肠的蒸煮损失显著降低(p<0.05),乳化稳定性提高,质构特性的硬度、弹性和咀嚼性均显著增加(p<0.05)。因此,葡萄糖氧化酶在一定程度上可以改善熏煮类香肠的品质特性,并且在本研究设定范围内的最佳添加量为0.100 U/g,此添加量下的熏煮香肠蒸煮损失率为18.66%;质构指标中硬度为10.64 N,内聚性为0.41,弹性为13.64,咀嚼性为33.51 N。     

面筋蛋白对香肠品质特性的影响研究

为改善香肠口感、弹性等品质问题,以香肠感官评价、蒸煮损失、持水性、色差、质构特性以及氨基酸态氮含量为测定指标,研究面筋蛋白对香肠品质特性的影响。结果表明：面筋蛋白添加量为5%时感官评分最高,香肠肉质细嫩,切面平整,色泽正常,口感良好;随面筋蛋白的增加,香肠的蒸煮损失持续下降,在添加5%时达到最低为2.08%,相较于空白组,持水性与氨基酸态氮分别提高了8.08%、0.016%;香肠的L*值、a*值以及b*值增加;硬度、内聚性、弹性、耐咀性均在添加量为5%时达到最大。与5%玉米淀粉组和0.2%聚丙烯酸钠组相比,添加5%面筋蛋白的香肠具有更好的持水性、弹性等。综上所述,添加5%面筋蛋白可以改善香肠品质。     

菊粉添加量对低脂羊肉乳化香肠品质的影响

为开发低脂羊肉乳化香肠新产品,采用菊粉作为脂肪替代物,研究不同添加量（0%、2%、4%、6%、 8%、10%）菊粉对低脂羊肉乳化香肠持水力、色泽、质构和感官品质的影响。结果表明：添加菊粉能够增强低脂羊 肉乳化香肠的持水力,提高香肠红度值（a*）,增加硬度和咀嚼性,改善低脂羊肉乳化香肠的感官品质;当菊粉添 加量为6%时,低脂羊肉乳化香肠的持水性和硬度与高脂组香肠差异不显著,而a*显著提高（P＜0.05）,并且低脂 羊肉乳化香肠的总体可接受度评分从（4.78±0.85）分提高到（6.35±1.39）分,高于高脂组评分（5.68±1.34）分。 因此6%是低脂羊肉乳化香肠中较理想的菊粉添加量。     

胡萝卜汁添加对乳化肠食用品质的影响

研究了胡萝卜汁添加对乳化肠色泽、质构特性、保水性以及感官品质的影响。基于最优基础配方,实验通过控制胡萝卜汁的添加量(0%、5%、10%、15%),探索其对于乳化肠食用品质的影响。结果表明:添加胡萝卜汁组与对照组(胡萝卜汁添加量0%)的色差、质构以及感官方面存在显著差异(P0.05)。随着胡萝卜汁添加量的增加,红度值、硬度都呈显著下降趋势,而蒸煮损失、黏聚性和弹性与对照组没有显著差异。胡萝卜汁添加量为10%的样品组的硬度、咀嚼性和胶着性最好,且通过感官评定得知该组各项指标综合评定结果最好,本实验得出10%是胡萝卜汁较优的添加量。     

亚麻籽胶添加量对肉粉肠品质特性的影响

研究亚麻籽胶添加量(0％、0.05％、0.10％、0.15％和0.20％)对肉粉肠淀粉糊化度及品质特性的影响.?结果表明:肉粉肠的淀粉糊化度、水分含量、红度值和弹性等随亚麻籽胶添加量的增加均呈现先增加后降低的趋势,且在亚麻籽胶添加量为0.10％时均达到最大值(P<0.05);此外,当亚麻籽胶添加量为0.10％时,肉粉肠...     

松乳菇对低脂乳化肠质构品质的影响

降低脂肪含量导致产品质构变差是肉制品领域面临的难点之一。将不同比例(0%、1%、2%、4%、8%)松乳菇添加到低脂乳化肠中,评估松乳菇的添加对低脂乳化肠蒸煮损失、水分分布、微观结构、质构特性、理化特性及感官特性的影响。结果表明:松乳菇的添加可以显著降低低脂乳化肠的蒸煮损失(P<0.05),添加2%松乳菇可以使低脂乳化肠的蒸煮损失降低60%;低场核磁共振结果表明,添加2%松乳菇可以显著增加低脂乳化肠中不易流动水峰面积比例,降低自由水峰面积比例(P<0.05),提升产品保水性;扫描电子显微镜结果显示,添加松乳菇可以增加低脂乳化肠中水孔隙数量及其分布均匀度,改善乳化肠的微观结构,添加量为2%时效果最明显;松乳菇的添加对低脂乳化肠的pH值没有显著影响,但是使得产品颜色变得暗沉,降低脂肪含量后,乳化肠的质构特性和感官评分显著下降(P<0.05),而添加2%松乳菇整体提升了低脂乳化肠的质构特性和感官评分,并且与高脂乳化肠相当。因此,添加松乳菇可以作为改善低脂乳化肠质构的一种有效方法,且添加量为2%时效果最佳。     

富硒西蓝花粉及普通西蓝花粉对香肠品质特性的影响

将经过粉碎干燥的富硒西蓝花粉末和普通西蓝花粉末加入香肠内,探讨2种西蓝花粉添加量对香肠硒含量、pH值、色泽、酸价、过氧化值(peroxide value,POV)、硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARs)值等品质特性及感官评价的影响.结果表明:与未添...     

Extrusion for Producing Low-fat Pork and its Use in Sausage as Affected by Soy Protein Isolate

Low-fat pork was produced at extrusion temperatures (ET) of 25, 32.2,43.3,54.4, or 65.6°C with addition of soy protein isolate (SPI) at 0,1.5, or 3% and evaluated by measuring chemical and physical properties of low-fat pork sausage links. ET and SPI addition influenced moisture retention and fat reduction. The highest ET(65.5°C) gave the highest fat reduction in extrudates. TBARS decreased as ET and SPI increased. Extrudates at higher ET made darker and redder sausages. The hardness value of the control was not different from that of sausages from 65.6°C ET extrudates. The fat-reduced sausages were more springy and cohesive than the control. Depending on fat reduction, twin-screw extrusion influenced sausage color, texture, and lipid oxidation. The sausage links from 65.6°C ET extrudates with 1.5% SPI had the lowest fat, lowest TBARS, least cooking loss and were not different in hardness from control high-fat sausages.     

品质改良剂对浅发酵腊肠产品特性的影响及主成分分析

为改善浅发酵香肠组织易松散，肉质干硬等问题，分别添加0.2%复合磷酸盐（CP）、0.2%魔芋胶（KGM）、0.2%乙酰化双淀粉己二酸酯（ADA）及2.0%玉米淀粉（CST）作为品质改良剂，探究其对产品风干效率、质构、理化、蒸煮损失及微生物等特性的影响。结果表明，添加质改良剂的产品水分活度a_w值均较高；KGM和ADA对降低产品硬度，提升口感，改善产品色泽和组织紧实度具有显著作用（P<0.01）；CP和ADA能显著降低产品蒸煮损失（P<0.01）；CST在贮藏初期可提高香肠保水性，减少蒸煮损失，但经30 d的贮藏期后，保水作用大大降低。并且CST能促进微生物增值，而KGM则会抑制微生物生长。进一步的主成分分析（PCA）显示，乳酸菌含量、硬度和咀嚼性之间有显著的正相关关系，与a_w之间呈显著的负相关，色泽和pH之间具有正相关关系。通过综合评分确定各品质改良剂综合排序为:ADA>KGM>CST>CP>CK，乙酰化双淀粉己二酸酯和魔芋胶对改善香肠品质具有较好效果。本研究显示出品质改良剂对浅发酵香肠产品质构、色泽、保水性等有显著的改善作用，而使产品a_w提高可能对产品可贮性导致不利影响，对此有待进一步探究。     

Studies on emulsion-type buffalo meat sausages incorporating skeletal and offal meat with different levels of pork fat

Ready-to-eat emulsion-type buffalo meat sausages were developed by using a combination of 80% meat components with 20% pork back fat. The meat components were constituted of 70 parts buffalo skeletal meat and 30 parts offal meat (rumen meat and heart meat in equal proportions). The emulsion stability, cooking losses of emulsions and sausages, composition of cooked sausages, eating quality of sausages and the microscopic characteristics of the raw emulsion and cooked sausages were studied. The light microscope micrograph of the raw emulsion showed uniformly well distributed fat globules embedded in a dense protein gel. The cooked emulsion also showed uniformly sized fat globules well distributed in a fine, compact, coagulated protein gel, which retained their original spherical shape. Good quality emulsion-type sausages could be produced having a high emulsion stability (0·87 ± 0·07 ml fat release/100 g emulsion); a low emulsion cooking loss (9·60 ± 0·60%) and a low sausage cooking loss (8·83 ± 0·48%). The overall acceptability of sausages was also high.     

Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate

Consumer demands for poultry processed meats have increased due to low fat content. In this experiment, chicken sausages were manufactured with various biopolymers prepared from soybean protein, casein, whey protein isolate (WPI), mixtures of soybean protein and casein, and soybean protein and WPI. The extent of various biopolymer formations was determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and high performance liquid chromatography. Cross-linking soybean protein and casein or WPI by transglutaminase provided biopolymers with improved heat stability and emulsifying property. Shear force of chicken sausages were measured to evaluate the addition of biopolymer on the hardness in the presence of 0.05 or 0.2% sodium tripolyphosphate (STPP). The texture of chicken sausages was improved by the addition of such biopolymers even in the presence of 0.05% STPP. These results suggested that chicken sausage texture was improved by the formation of network structures that contribute to hardness of sausage gels with the addition of biopolymers. Thus, addition of biopolymers in the manufacture of chicken sausages may permit reduction in phosphate content without loss in texture.     

Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents

Low fat sausages were prepared with added hydrated oatmeal or tofu as texture-modifying agents at levels of 10%, 15%, and 25% (w/w), respectively. The effects of the type and level of texture-modifying agents on the physical and sensory properties of low fat sausages were investigated. The water-holding capacity in sausage products increased by increasing the hydrated oatmeal level, but no significant differences was observed by the addition of tofu. The higher level of the agents produced a sausage product with less cooking loss and with a softer texture. The moisture absorption measurements suggest that the decrease in hardness of oatmeal-added sausage products may be due to the higher water-retention properties of oatmeal in response to heat treatment, while that of tofu-added sausage products may be associated with a weaker internal structure of tofu than the pork loin. The sensory evaluations indicated that the greatest overall acceptability in a low fat sausage was attained when the hydrated oatmeal or tofu were at their 15% addition level, respectively.