应用天然胶体类物质改善低脂香肠的品质特性

Application of natural colloid to improve quality characteristic of low- fat sausage

为解决低脂香肠开发过程中由于单纯降低脂肪添加量而导致的香肠硬度增加、弹性下降、干涩口感等现象,通过添加天然胶体类物质卡拉胶、黄原胶和瓜尔豆胶制备脂肪含量低于6%的低脂香肠,并辅以制作市售普通香肠(高脂对照组)与单纯降低脂肪添加量、但不添加任何胶体制作的低脂香肠(低脂对照组)作对照,对比研究了所开发的低脂香肠与其他两对照组样品间的质构特性(硬度、弹性、内聚性、回复性、咀嚼性)、保水性、感官品质以及出品率等指标。结果表明:添加胶体后,香肠的保水性显著提高,蒸煮损失率显著下降,低脂香肠的润口感有明显改善,质构特性均优于两组对照组,并且切片性增强,但同样能够引起香肠黏牙口感,脆性下降等问题。胶体类物质的添加能够在很大程度上缓解脂肪添加量下降引起的香肠干涩口感问题,能够有效提高香肠的出品率及切片性。

Simply lowering fat addition could cause high hardness, low elasticity, dry taste and other quality degradation phenomena during development process of low - fat sausage. The goal was to solve this phenomenon. Through adding carrageenan, xanthan and guar gum, the low -fat sausage with less 6% fat was prepared. The ordinary commercial sausage （high fat control group） and one sausage simply lowering fat addition without any colloid （low fat control group） were prepared, and taken as control groups. Textural properties （ hardness, springiness, cohesiveness, resilience and chewiness）, water holding capacity, sensory quality and production rate of three sausages were investigated in this article. The results showed that water holding capacity of sausage was increased significantly, and cooking loss rate was decreased after adding colloids. The taste was significant improvement, and the texture properties were better than two control groups. Meanwhile the slice property was increased. But it could also cause sticky taste and lower brittleness problems. Adding the colloidal substances can, to a large extent, alleviate the dry taste of sau- sage caused by lower fat addition, and significantly improve the production rate and sliced property.