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）。

Effects of Flaxseed Powder and Tomato Powder on Quality Characteristics of Chicken Sausage

The purpose of this work was to analyze the physicochemical and sensory characteristics of chicken sausages added with different levels of flaxseed powder (0%, 3% and 5%) and/or tomato powder (0.0%, 1.5% and 3.0%) during storage at 4 ℃ for up to 1, 14, 21, 28 days. Further, this study aimed to evaluate the effect of flaxseed powder, tomato powder and storage time as well as interaction among them on the physicochemical and sensory characteristics of chicken sausages. The results showed that the addition of flaxseed powder and/or tomato powder significantly reduced brightness value (L*), pH value, nitrite residue and moisture content (P < 0.05), and increased yellowness value (b*) and the contents of protein, carbohydrate, ash and total dietary fiber (P < 0.05). Nitrite residue decreased during storage. The addition of flaxseed powder increased the content of linolenic acid in chicken sausage. Adding more than 3% of flaxseed powder negatively affected the sensory evaluation parameters of chicken sausage (P < 0.05). The interaction between flaxseed powder and tomato powder had significant effects on the moisture content, ash content, color (L*, a* and b* values), thiobarbituric acid reactive substance (TBARs) value, nitrite residue, pH value, fatty acid composition and sensory score of sausages (P < 0.05), and the interaction among flaxseed powder, tomato powder and storage time had a significant effect on the color, TBARs value, nitrite residue and pH value (P < 0.05).