脂肪添加量对发酵风干肠品质的影响

研究不同脂肪添加量（0%～30%）对发酵风干肠品质的影响，考察发酵0、3、6、9 d发酵风干肠的pH值、水分含量、硬度、咀嚼性、黏聚性、色差及感官品质。结果表明：随着发酵时间的延长，发酵风干肠的pH值呈现先降低后升高的趋势，水分含量逐渐降低，且pH值和水分含量随着脂肪添加量的增加而下降；硬度和咀嚼性随着发酵时间延长呈升高趋势，黏聚性呈下降趋势，但脂肪添加量对硬度和咀嚼性影响不显著；亮度值（L*）和红度值（a*）随着发酵时间延长均呈显著降低的趋势，脂肪添加量20%～30%组的L*最优，a*则与脂肪添加量呈负相关；感官评价结果表明，脂肪添加量10%和20%组较优且差异不显著，结合理化指标总体评价，脂肪添加量10%组发酵风干肠具有较好的品质。

Effect of Fat Addition on the Quality of Dry Fermented Sausage

The effect of fat content (0%–30%) on the quality of dry fermented sausage was evaluated in the study. For this purpose, the pH value, moisture content, hardness, chewiness, cohesiveness, color and sensory quality of fermented dry sausage were measured after 0, 3, 6 and 9 days of fermentation. The results showed the pH value decreased first and then increased, and the moisture content decreased gradually as the fermentation progressed. The pH value and moisture content decreased with the increase of fat addition. The hardness and chewiness increased and the cohesiveness decreased gradually as the fermentation progressed, but they were affected by fat content. The color parameters L* value and a* value decreased significantly as the fermentation period increased, the best L* value was observed with 20%–30% fat addition, and the a* value was negatively correlated with fat addition. Sensory evaluation indicated that the overall acceptability of dry fermented sausage with 10% and 20% fat addition were the best, with no significant difference between them. These results combined with physicochemical indicators, dry fermented dry sausage with 10% fat addition possessed good quality.