添加酪蛋白酸钠对低脂乳化香肠食用品质的影响

Effect of adding sodium caseinate on the eating quality of low- fat emulsion- type sausage

本研究测定不同添加量的酪蛋白酸钠(0、0.5%、1.0%、1.5%、2%)对各组乳化香肠保水性、蒸煮损失、色泽、p H、感官品质和质构特性等食用品质的影响。结果表明:添加酪蛋白酸钠组与对照组(酪蛋白酸钠添加量0)的保水性、蒸煮损失、色泽、感官品质和质构特性存在显著差异(p<0.05),而p H无显著差异(p>0.05)。随着酪蛋白酸钠添加量的增加,保水性、硬度、胶黏性、胶着性、咀嚼性和感官得分显著提高,亮度(L*)和蒸煮损失显著降低。酪蛋白酸钠添加量为1.5%的样品组,香肠保水性、硬度、胶黏性、胶着性、咀嚼性和感官评定得分最高,蒸煮损失最小,添加1.5%的酪蛋白酸钠可作为脂肪替代品在肉制品中推广应用。

This study examined the effect of different amounts of added sodium caseinate（ 0%,0.5%,1.0%,1.5%,2.0%） on water- holding capacity,cooking loss,the color,p H,sensory evaluation and texture properties of each group emulsion- type sausage. The results showed that the significant differences（ p 〈0.05） existed in water-holding capacity,cooking loss,the color,sensory evaluation and texture properties while the indistinctive differences existed in p H value（ p〉 0.05） between the presence and absence of sodium caseinate.Water- holding capacity,hardness,adhesiveness,gumminess,chewiness and sensory evaluation were all increasing significantly while light value（ L＊） and cooking loss were both decreased significantly with increasing addition of sodium caseinate.The addition amount of 1.5% sodium caseinate group,which had the highest water- holding capacity,hardness,adhesiveness,gumminess,chewiness and sensory evaluation and the lowest cooking loss. The addition amount of 1.5% sodium caseinate can be used as fat substitutes in meat products.