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。

Effect of Lactarius delicious on the Texture Quality of Fat-Reduced Emulsified Sausages

One of the problems facing the field of meat industry is that reducing the fat content may cause the texture of meat products to deteriorate. In this study, the effects of the addition of different amounts (0%, 1%, 2%, 4%, and 8%) of Lactarius delicious to fat-reduced emulsified sausages on its cooking loss, water distribution, microstructure, texture properties, physicochemical properties, and sensory characteristics were evaluated. The cooking loss of fat-reduced emulsified sausages significantly decreased upon the addition of Lactarius delicious (P < 0.05); the addition of 2% of Lactarius delicious decreased this parameter by 60%. The results of low-field nuclear magnetic resonance (LF-NMR) showed that the addition of 2% of Lactarius delicious significantly increased the peak area ratio of immobile water and reduced the peak area ratio of free water (P < 0.05), indicating that Lactarius delicious can improve the water-holding capacity of the sausage. Adding Lactarius delicious increased the number and distribution uniformity of water holes in fat-reduced emulsified sausage, and thus improved its microstructure, with the most pronounced effect being observed at an addition level of 2%. The addition of Lactarius delicious had no significant effect on the pH value, but made the color of the final product darker. The textural properties and sensory scores of emulsified sausages decreased significantly after reducing fat, while the addition of 2% of Lactarius delicious significantly improved the textural properties and increased the sensory evaluation scores of fat-reduced emulsified sausages to levels similar to those of regular emulsified sausages (P < 0.05). In conclusion, adding Lactarius delicious is an effective method to improve the texture of fat-reduced sausages, and the optimal addition level is 2%.