鸟胺牛磺酸部分替代NaCl对灌肠品质的影响

Effect of Partial Substitution of Orn-Taurine for Na Cl on the Quality of Sausages

本实验选用鸟胺牛磺酸部分替代NaCl,在NaCl使用量为2.5%的前提下,通过单因素试验考察鸟胺牛磺酸替代比（0~40%）对灌肠pH值、水分活度、色泽、质构特性以及感官品质的影响。结果表明：与未替代组相比,20%~40%的鸟胺牛磺酸替代比可显著降低灌肠的pH值、水分活度和a＊值,而b＊值则显著升高（P〈0.05）;30%~40%的鸟胺牛磺酸替代比可显著升高灌肠的L＊值、硬度和胶黏性（P〈0.05）;40%的鸟胺牛磺酸替代比可显著增大灌肠的咀嚼性（P〈0.05）;感官评定结果表明,随着鸟胺牛磺酸替代比的增加,灌肠颜色变浅,咸味有所下降。综合评价结果显示,适宜的鸟胺牛磺酸替代比水平为20%。

Orn-taurine was used to partially replace sodium chloride in sausages. Substitution ratios ranging from 0 to 40% based on 2.5% total sodium chloride were investigated. The effect of orn-taurine substitution ratio on the pH, water activity, color, texture properties and sensory evaluation of sausages was examined. The results showed that a substitution ratio ranging from 20% to 40% could significantly decrease the pH, a＊ value and water activity of sausages, hut increase the b＊ value （P 〈 0.05）. A substitution ratio ranging from 30% to 40% could significantly increased the L＊, hardness and gumminess of sausages （P 〈 0.05）. The substitution ratio of 40% could significantly increase the chewiness of sausages （P 〈 0.05）. Sensory evaluation results showed that with an increase in om-taurine substitution ratio, the color became lighter, and the salty taste exhibited a decline. Based on comprehensive consideration of water activity, pH, color, texture properties and sensory evaluation, the suitable substitution ratio was 20%.