肌肉嫩度仪与质构仪对燕麦复合火腿肠测定的比较研究

Correlation Analysis between Tenderness and Texture of Compound Oat Flour Sausages

以燕麦复合火腿肠(燕麦粉添加质量分数分别为0、8%、11%、14%、17%、20%,以猪肉+燕麦粉之和为100计)为研究对象,使用肌肉嫩度仪和质构仪对复合火腿肠分别进行嫩度和质构测定,并对两种仪器测定结果进行比较分析。嫩度测定结果表明:嫩度值随着燕麦粉添加量的增加而增大,添加量为14%时,嫩度值较为适中,火腿肠感官总体接受性较好。质构测定结果表明:燕麦粉添加量为14%时,与对照组相比硬度差异显著(P<0.05),添加量为17%和20%时,与对照组相比硬度差异极显著(P<0.01);咀嚼性随着燕麦粉添加量的增加而增加,添加量为14%和17%时,与对照组相比差异显著(P<0.05),添加量为20%时,与对照组相比差异极显著(P<0.01)。肌肉嫩度仪与质构仪测定结果之间相关性分析表明:嫩度值与质构仪测定的硬度、咀嚼性的相关性较好(r分别为0.980和0.984),与弹性及黏聚性之间的相关性不显著(r分别为-0.479和-0.700)。

Compound oat flour sausages were prepared by adding oat flour as the substitute for starch at various amounts such as 0,8%,11%,14%,17% and 20%（m/m,calculated on the basis of 100 of total sum of pork plus oat flour）,respectively.The tenderness and texture of compound oat flour sausages was determined using tenderometer and texture analyzer,respectively.The correlation analyses between tenderness and texture parameters were conducted.Results indicated that the tenderness of compound oat flour sausages exhibited an increase with increasing addition amount of oat flour and the optimal addition amount of oat flour was 14%.Meanwhile,texture analysis results suggested that hardness of compound sausages with 14% addition amount of oat flour exhibited a significant difference with the control sausages（P〈0.05）.Moreover,the hardness of compound sausages with 17% or 20% oat flour exhibited a exceedingly significant difference with the control sausages（P 〈0.01）.Furthermore,the increasing amount of oat flour resulted in the increased chewiness.The chewiness of compound sausages with 14% or 17% oat flour revealed a significant difference with that of control sausages（P〈0.05） and a highly significant difference at the level of 20% oat flour（P 〈0.01）.Therefore,the tenderness of compound sausages is significantly correlated with hardness and chewiness（r=0.980,0.984,respectively）,but not correlated with elasticity and cohesiveness（r=-0.479,-0.700,respectively）.