降低食盐添加量对火腿肠的感官、质构及保水特性的影响

为研制低钠盐火腿肠，研究降低食盐添加量对火腿肠质量的影响。设置6个不同的食盐添加量梯度(以原料猪肉质量为基准计)：3%(对照)、2.5%、2.0%、1.5%、1.0%、0.5%，分别对产品的水分活度、保水性和质构进行测定，同时进行感官评分。结果表明：随着食盐添加量的降低，火腿肠的水分活度逐渐升高，而保水性逐渐下降；质构测定显示，产品的硬度、咀嚼度、黏聚性也随着食盐添加量的下降而降低，当食盐添加量极低时，这种下降趋势很明显，但弹性却变化不大；感官评定结果表明，随着食盐添加量的降低，火腿肠颜色变浅，切面粗糙，咸味下降，当食盐添加量降低到1.0%时不易被接受。因此，食盐对猪肉火腿肠的感官、质构和保水性等有着重要的作用，本研究为进一步调整配方开发低钠盐火腿肠提供了重要参考。

Effect of Decreasing Salt(NaCl) Addition on Sensory Evaluation,Texture Properties and Water-holding Capacity of Pork Sausages

In order to lay an experimental foundation for the development of low-salt pork sausages,the effect of reducing salt(NaCl) addition on sausage quality was studied.Pork sausages with different amounts of salt addition,namely 3%(control product),2.5%,2.0%,1.5%,1.0% and 0.5%,were subjected to the determination of water activity,water-holding activity(WHC) and texture properties as well as sensory evaluation.The results showed that as the salt addition decreased,the water activity of sausages increased,while th...