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  • 罗登林,赵影,徐宝成,武延辉,李佩艳,韩四海,李璇,刘建学.菊粉对香肠质构及感官特性的影响[J].食品科学技术学报,2017,35(3):71-77.    [点击复制]
  • LUO Denglin,ZHAO Ying,XU Baocheng,WU Yanhui,LI Peiyan,HAN Sihai,LI Xuan,LIU Jianxue.Effects of Inulin on Textural Properties and Sensory of Sausage[J].Journal of Food Science and Technology,2017,35(3):71-77.   [点击复制]
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菊粉对香肠质构及感官特性的影响
罗登林,赵影,徐宝成,武延辉,李佩艳,韩四海,李璇,刘建学
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(河南科技大学 食品与生物工程学院, 河南 洛阳 471023; 河南省食品原料工程技术研究中心,河南 洛阳 471023)
摘要:
以鸡肉和猪肉为原料,在香肠的生产过程中用短链菊粉按照0,10%,30%,50%,70%,100%的比例分别取代脂肪、玉米磷酸酯双淀粉(maize distarch phosphate,MDP)及大豆分离蛋白(soy protein isolate,SPI),对各组香肠的质构特性及感官评价结果进行分析,探索菊粉部分取代香肠中以上3种原料的可行性。实验采用质构仪测定香肠的质构特性,同时进行感官评价。结果表明:菊粉取代脂肪使香肠的硬度、黏着性和回复性增加,咀嚼性和凝聚性(2项在取代比例为50%时除外)降低,当取代比例大于50%(不包含50%)时香肠的口感变差;菊粉取代MDP改善了香肠的口感,降低了香肠的硬度、咀嚼性、凝聚性(取代比例为70%的除外)和胶着性,增加了香肠的黏着性(取代比例为70%的除外)和回复性;菊粉取代SPI后香肠的质构特性和感官评分,除回复性和气味无变化外,其他均降低。综合各项分析,菊粉可用于取代香肠中的脂肪和MDP,菊粉取代脂肪和MDP的最佳比例分别为50%和70%,菊粉不适合取代SPI。
关键词:  菊粉  香肠  质构特性  感官评价
DOI:10.3969/j.issn.2095-6002.2017.03.011
投稿时间:2016-07-21
基金项目:国家自然科学基金面上项目(31371832); 河南省高校科技创新人才支持计划项目(16HASTIT020); 河南省高等学校青年骨干教师资助计划项目(2012GGJS-076)。
Effects of Inulin on Textural Properties and Sensory of Sausage
LUO Denglin,ZHAO Ying,XU Baocheng,WU Yanhui,LI Peiyan,HAN Sihai,LI Xuan,LIU Jianxue
(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Henan Engineering Research Center of Food Material, Luoyang 471023, China)
Abstract:
During the preparation process of sausages, different substitution degrees of short-chain inulin (0,0%, 30%, 50%, 70% and 100%) for fat, maize distarch phosphate (MDP), and soy protein isolate (SPI) were separately investigated. Textural properties and sensory evaluations of sausages were determined. The feasibility of inulin instead of fat, MDP or SPI was discussed. For inulin replacing fat, the hardness, adhesiveness and resilience (except for the substitution degree of 50%) increased, and the chewiness and cohesiveness of sausages decreased. However, the mouthfeel of sausages deteriorated when the substitution degree exceeded 50%. For inulin replacing MDP, the inulin-containing sausages had an overall improvement in mouthfeel. The hardness, chewiness, cohesiveness (except for the substitution degree of 70%) and gumminess of sausages decreased, but the adhesiveness and resilience increased. For inulin replacing SPI, the textural properties and sense scores decreased, except for no significant changes in resilience and smell. Generally, it was feasible to replace fat or MDP in sausages by inulin, and the appropriate substitution degree for fat and MDP with inulin were 50% and 70%. However, inulin was not suitable to replace SPI in sausages.
Key words:  inulin  sausage  textural properties  sensory quality