摘要
利用预乳化的豆油和菜籽油作为中式香肠中猪肥肉的替代物,以传统的中式香肠为空白组,比较三种香肠在成熟过程中的色度值变化和成熟后香肠的质构指标以及感官品质,通过羰基类物质含量和硫醇基的流失分析成熟过程中三种香肠蛋白质的氧化情况。结果表明:豆油组香肠和菜油组香肠在亮度方面都低于空白组,而红度与空白组无显著差异(p>0.05)。三组香肠质构指标差异都不显著(p>0.05)。以香肠总体可接受度为指标,感官评价结果为:空白组>豆油组>菜油组,其中豆油香肠有独特的香味,滋味鲜美。豆油和菜油的替代与空白组相比显著促进了香肠中肌浆蛋白和肌原纤维蛋白的氧化(p<0.05)。
Traditional Chinese-style sausage as normal group,two treatments of fermented sausage was manufactured by replacing fat with pre-emulsified bean oil and colza oil,respectively. The changes of color and texture as well as sensory quality of sausages were analyzed during the ripening period. Protein oxidation was also analyzed through the changes of carbonyl contents and the loss of thiol group. The results indicated that the brightness of soybean oil and colza oil sausages was lower than the normal group,and the redness had no significant difference with the normal group（p〉0.05）. Texture index also had no significant difference （p〉0.05）. Sensory evaluation results showed that normal group was superior to the other two groups. Soybean oil sausage had a high adoption because of its unique flavor. Soybean oil and canola oil had promoted the sarcoplasmic and myofibril protein oxidation in the sausage compared with the normal group significantly （p〈0.05）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第16期105-108,114,共5页
Science and Technology of Food Industry
基金
江苏省科技项目(BN2012025)
南通市科技项目(HL2013007)
国家自然科学基金(31371792)
江苏省高校自然科学研究项目(12KJD550006)
江苏省农业科技支撑项目(BE2014328
BE2013390)
关键词
豆油
菜籽油
中式香肠
蛋白氧化
bean oil
colza oil
Chinese-style sausage
protein oxidation
