菊粉在香肠中的应用现状及展望

Applications and Prospects of Inulin in Sausage

与普通膳食纤维相比,菊粉是一种生理功能和食品加工性能更为突出的可溶性膳食纤维,具有良好的水溶性和色泽,适宜的分子量,在国外已被应用于乳制品、面制品和肉制品等食品中。介绍了菊粉的理化特性、安全性及优异的生理功能,重点介绍了近年来国内外关于菊粉对香肠质构特性(硬度、弹性、咀嚼性等)、感官指标(气味、口感和色泽)、理化指标(营养成分、p H值、水分含量、水分活度、香肠品质稳定性等)、微生物指标(大肠菌群、沙门氏菌等)的影响方面所取得的研究成果,并对今后的发展方向进行了展望。

Compared with common dietary fiber, inulin is soluble fiber with more advantages in physiological functions and food processing performance, which has suitable molecular weight, good color, and favorable water solubility. In Europe and America, inulin has been widely applied in dairy, flour, and meat products. In this paper, physicoehemical properties, safety, and excellent physiological function of inulin were introduced. The influence of inulin on texture profile （ hardness, springiness, chewiness, etc. ） , sensory characteristics （odor, mouthfeel, and color） , physicochemical and microbiological parameters （nutrients, pH-value, moisture content, water activity quality stability of sausage, total coilforms, and salmonella etc. ） of sausage in recent years were reviewed. The future trends were also proposed.