菊粉添加量对低脂羊肉乳化香肠品质的影响

为开发低脂羊肉乳化香肠新产品,采用菊粉作为脂肪替代物,研究不同添加量(0%、2%、4%、6%、8%、10%)菊粉对低脂羊肉乳化香肠持水力、色泽、质构和感官品质的影响。结果表明:添加菊粉能够增强低脂羊肉乳化香肠的持水力,提高香肠红度值(a*),增加硬度和咀嚼性,改善低脂羊肉乳化香肠的感官品质;当菊粉添加量为6%时,低脂羊肉乳化香肠的持水性和硬度与高脂组香肠差异不显著,而a*显著提高(P<0.05),并且低脂羊肉乳化香肠的总体可接受度评分从(4.78±0.85)分提高到(6.35±1.39)分,高于高脂组评分(5.68±1.34)分。因此6%是低脂羊肉乳化香肠中较理想的菊粉添加量。

Effect of Adding Inulin on the Quality of Low-Fat Emulsified Mutton Sausage

In order to develop a new low-fat mutton emulsified sausage product, inulin was used as a fat substitute to study the effect of adding different proportions (0%, 2%, 4%, 6%, 8% and 10%) of inulin on water-holding capacity, color, texture and sensory quality of low-fat mutton emulsified sausages. The results showed that adding inulin could increase water-holding capacity, redness value (a*), hardness and chewiness, and improve sensory quality. There was no significant difference in water-holding capacity or hardness between the low-fat mutton emulsified sausage with 6% inulin and the highfat control group, although the former showed a significant increase in a* (P < 0.05). The overall acceptability score of lowfat sausages increased from (4.78±0.85) to (6.35±1.39) compared to (5.68±1.34) for the high-fat control group. Therefore, addition of inulin at 6% was optimal for low-fat emulsified mutton sausage.