添加聚葡萄糖对低钠盐香肠品质特性的影响

Effect of adding polydextrose on the quality characteristics of low-sodium salt sausages

将聚葡萄糖膳食纤维以0%、1%、2%、3%添加到香肠中,并结合不同配比的低钠盐,研究聚葡萄糖对低钠盐香肠的色泽、感官评定、电子舌味觉、保水性、质构等品质特性的影响。结果表明:随着聚葡萄糖添加量的增加,低钠盐香肠的亮度减小、红色增大而黄色减少;用"KCl+Ca Cl2"部分替代Na Cl的低钠盐香肠的感官评分较低;电子舌的味觉雷达图表明仅酸味和鲜味有区别;KCl部分替代Na Cl的低钠盐香肠保水性有上升趋势。质构测定结果表明,不同替代比例的复合盐对香肠质构指标的影响相对较大,而添加聚葡萄糖对KCl部分替代Na Cl的低钠盐香肠的硬度、胶粘性和咀嚼性有增强的作用。

The dietary fiber polydextrose at 0%,1%,2%,and 3% application levels was added to sausage formulated with reduced amounts of sodium salt. Quality characteristics of the low-sodium salt sausages,including color,sensory attributes（evaluated by a taste panel and electronic tongue）,water-holding capacity,and textural profile were analyzed. The results showed that with increasing the polydextrose content the brightness and yellow values of low-sodium salt sausages decreased,while red value increased. The sensory quality of low-sodium salt sausages was lower at KCl and Ca Cl2 partial substitution for Na Cl. While the substitutions reduced sourness and umami flavor. Water-holding capacity had increased at KCl partial substitution for Na Cl. The texture results demonstrated that different salt substitute had relative larger impaction on the texture of sausages,but polydextrose had enhanced on hardness,gumminess and chewiness of sausages with KCl partial substitution for Na Cl.