胶原蛋白食用菌复配香肠工艺优化及贮藏过程中品质变化

为了研究胶原蛋白及食用菌等原料的复配比例对牦牛肉灌肠产品品质的影响及其贮藏过程中的品质变化，并确定牦牛肉灌肠的最佳加工工艺。本研究以牦牛肉灌肠为试验对象，以牦牛蹄筋、香菇、食盐和黄酒等添加量为影响因素，在单因素实验基础之上，以感官评分为响应值，利用响应面法（Box-Behnken）进行四因素三水平的响应面分析试验，并建立二次多项回归模型。在此基础上进行牦牛肉香肠的贮藏试验，测定分析其在4℃条件下贮藏0、2、4、6、8、10 d食用品质和流变特性等指标变化。结果表明，胶原蛋白食用菌香肠的最佳工艺配方为香菇添加量10%、黄酒添加量2%、牦牛蹄筋添加量20%、食盐添加量2%，此时牦牛肉香肠的评分最高（78.23），品质最佳。贮藏试验结果表明，随着贮藏时间的延长，牦牛肉香肠的持水力（WHC）、pH、L*值、a*值、硬度、咀嚼性、回复性逐渐减小，b*值、蒸煮损失随时间延长逐渐增大；内聚性、弹性变化不显著，流变特性变化显著（P<0.05）。由此可知，添加了胶原蛋白和食用菌经配方优化的牦牛肉灌肠在贮藏期间食用品质有一定的提升。

Process Optimization and Quality Change of Collagen-protein Edible Fungus Compound Sausage During Storage

In order to study the effects of the complexity of raw materials such as collagen and edible fungi on the quality of yak meat enema products and the quality changes in the storage process, and to determine the best processing process of yak meat enema. The study took yak meat enema as the test object, with adding amounts such as yak hoof tendons, shiitake mushrooms, salt and rice wine as the influencing factors. A four-factor, three-level response surface analysis test was conducted using the Box-Behnken method with the sensory evaluation as the response values and a quadratic multinomial regression model was developed based on a single-factor experiments. On this basis, the storage test of yak sausage was carried out, and the changes of edible quality and rheological properties of it were measured and analyzed after 0, 2, 4, 6, 8 and 10 days of storage at 4 ℃. The results showed that the optimal formula of collagen-edible fungi sausage was 10% shiitake mushrooms, 2% yellow rice wine, 20% yak tendon, and 2% salt. Meanwhile, the score of yak sausage was the highest and the quality was the best. The storage test showed that with the extension of the time, the water holding capacity (WHC), pH value, L* value, a* value, hardness, chewiness and recovery of yak sausage gradually decreased, while the b* value and cooking loss gradually increased. Cohesiveness and elasticity did not change significantly, but rheological properties changed significantly (P<0.05）. In conclusion, the optimized formula of yak sausage supplemented with collagen and edible fungi could improve the edible quality during storage.