红心火龙果替代部分脂肪对香肠蛋白质理化特性和脂质氧化的影响

传统香肠的脂肪含量通常较高，不符合低脂健康的消费发展需求，研究脂肪替代物，创制新型低脂香肠制品具有重要意义。本研究以猪后腿肉为原料，并以火龙果果肉替代香肠原始配比中10%、30%、50%的脂肪，分析其对香肠蛋白质溶解度、色差、感官品质、巯基含量、表面疏水性、荧光强度、酸价及硫代巴比妥酸反应物值（TBARs）等的影响。结果表明，随火龙果比例的增加，总蛋白、肌浆蛋白和肌原纤维蛋白溶解度均显著增加（P<0.05），与对照组相比，30%组分别增加12.1%、8.4%和18.6%。感官评价结果表明，30%组各方面都高于其他组。与对照组相比，10%组巯基含量显著增加，表面疏水性显著减少（P<0.05）。综上，红心火龙果替代部分脂肪加入至香肠中能够增加蛋白质溶解度、提升感官品质、抑制脂质氧化，且当添加量为30%时，香肠品质最佳。

Effects of Red Pitaya Replacing Part of Fat on Physicochemical Properties of Protein and Lipid Oxidation of Sausage

The fat content of traditional sausage was usually high, which did not meet the demand of low-fat healthy consumption and development. It was of great significance to study fat substitutes and make new low-fat sausage products. This study used pig leg meat as raw material and replaced 10%, 30% and 50% of fat in the original sausage ratios with pitaya fruit to analyze its effects on sausage protein solubility, colour difference, sensory quality, sulfhydryl content, surface hydrophobicity, fluorescence intensity, acid value and thiobarbituric acid reactive substances values (TBARs). The results showed that the total protein, myoplasmic protein and myofibrillar protein solubility were increased significantly with the increasing pitaya proportion (P<0.05) compared with the control group, and the 30% group increased by 12.1%, 8.4% and 18.6% respectively. The results of the sensory evaluation showed that 30% group was higher than other groups in all aspects. Compared to the control group, the 10% group showed a significant increase in sulfhydryl content and a significant decrease in surface hydrophobicity (P<0.05). In conclusion, the addition of red heart pitaya as a substitute for part of the fat in the sausage increased protein solubility, improved sensory quality and inhibited lipid oxidation, and the best quality of the sausage was achieved when the addition amount was 30%.