再生纤维素凝胶对发酵香肠品质的影响

Effect of Regenerated Cellulose Gel as a Fat Substitute on the Quality of Fermented Sausages

以再生纤维素凝胶分别取代0%、15%、30%、45%、60%的猪背膘生产发酵香肠,探讨再生纤维素凝胶对发酵香肠各理化指标和品质指标的影响。结果表明:随着脂肪替代度的增加,发酵香肠的脂肪含量显著降低,硬度、弹性、胶黏性和咀嚼性均呈现不同程度下降;水分含量和亮度值显著增加(P<0.05)。替代组发酵香肠的p H值略低于对照组,各处理组间水分活度差异不显著(P>0.05)。在总体可接受性上,各实验组香肠均有较好的接受度,其中替代度为45%的发酵香肠接受性最高。综合以上结果表明,再生纤维素凝胶可以作为脂肪替代物应用于发酵香肠中,其对猪背膘的最适替代度为45%。

Fermented sausages with replacement of 0%, 15%, 30%, 45% and 60% of pork back fat by 4.45% regeneratedcellulose gel were produced to investigate the effects of regenerated cellulose gel on physical and chemical parameters andquality characteristics of fermented sausages. The results indicated that increasing the substitution ratio of pork back fatresulted in a significant decrease in fat content, hardness, springiness, chewiness and gumminess. However, the moisturecontent and L＊ value were significantly increased （P 〈 0.05）. At the same time, the pH of fermented sausages with fatsubstitution was somewhat lower compared to the control. However, aw did not show any significant changes amongdifferent treatment groups during the fermentation period （P 〉 0.05）. Sensory evaluation suggested that all fermentedsausages were acceptable with the highest acceptance observed for 45% fat substitution. Therefore, regenerated cellulose gelcould be effectively used as a substitute of pork back fat in fermented sausages with an appropriate substitution ratio of 45%.