牛蒡膳食纤维对香肠品质的影响

将牛蒡膳食纤维以0%、0.25%、0.50%、0.75%、1.00%、1.25%添加到香肠中,研究对香肠的色泽、pH值、持水性、蒸煮损失、质构参数的影响,并根据感官评价的结果确定最适的纤维添加量.结果表明:添加纤维后香肠变暗,红色减少而黄色增加.香肠红色的减少与持水性的增加显著相关,黄色增加可能是由于牛蒡纤维带入了类胡萝卜素的缘故.香肠pH值随牛蒡膳食纤维的添加而升高,这是由于纤维本身的高灰分引起的.随牛蒡膳食纤维添加量的增加,香肠的持水性和蒸煮损失分别增大和减小.蒸煮损失的减小不仅与持水性的增大有关,而且还可能与脂肪结合能力的增大相关.香肠的质构参数也显著地受到牛蒡膳食纤维的影响,硬度随纤维量的增加而增加,弹性呈现先增后降的变化趋势.感官评价显示,超过1%的牛蒡膳食纤维添加量会严重影响香肠的感官评分.

Effect of Burdock Dietary Fiber on the Quality of Sausages

The effect of adding different amounts of burdock dietary fiber(0%,0.25%,0.50%,0.75%,1.00% and 1.25%) on the color,pH,water holding capacity,cooking loss rate and texture parameters of sausages was investigated in order to find the optimum amount of burdock dietary fiber for improved sensory quality of sausages.The color of sausages with added burdock dietary fiber became darker and tended to turn from red to yellow.A significant correlation between weakened red color and increased water holding capacity existed.The darkened yellow color may be due to the co-existence of burdock dietary fiber and carotenoids.The pH of sausages was positively proportional to the amount of burdock dietary fiber as a consequence of high ash content of burdock dietary fiber.Moreover,the water holding capacity of sausages went up with increasing amount of burdock dietary fiber;however,an opposite trend was observed for the cooking loss rate.In addition to increased water holding capacity,reduced cooking loss rate was presumably related to enhanced fat binding capacity.Texture parameters of sausages were also markedly affected by the presence of burdock dietary fiber.The hardness was directly proportional to the amount of burdock dietary fiber,whereas the springiness tended to increase at first and then decrease.The addition of burdock dietary fiber at a level exceeding 1% had a seriously negative effect on sensory scores of sausages.