添加燕麦对哈尔滨红肠品质和感官特性的影响

Effects of Pretreatment Methods of Oat on Textural and Sensory Properties of Harbin Sausage

研究燕麦预处理和添加方式对哈尔滨红肠品质和感官特性的影响。以坝悠1号燕麦为原料,考察将燕麦以不同预熟化方式(蒸制、煮制、高压)、添加形态(整粒,破碎粒,粉状)和添加量(5%~25%)添加到香肠中,对香肠品质、质构和感官特性产生的影响。结果与结论:采用不同预熟化方式添加燕麦对香肠的硬度、胶着性、内聚性、黏着性影响显著(P<0.05),对回复性影响不显著。燕麦的最佳预熟化方式为常温浸泡8 h后煮制30 min,然后添加到香肠中。燕麦的添加形态和添加量对香肠的硬度、胶着性、内聚性和黏着性均影响显著(P<0.05),对香肠的回复性、pH值、水分含量、水分活度无明显影响。破碎的燕麦粒最适合添加到香肠中,最佳添加量为15.6%。与普通的香肠对比,膳食纤维含量增加20%,脂肪含量减少了15%。本研究可以为高膳食纤维、低脂肪杂粮香肠的生产提供参考。

The objective of this research was to investigate the effects of oat addition to Harbin sausage, concerning quality, texture and the acceptability of the sausage, assessed by sensory evaluation. In this study, Bayou No. 1 oat va- riety was taken as the raw material, the influences of oat addition in different pretreatment methods, addition amount and degree of grinding were compared. With sensory evaluation scores and quality properties as the indexes, the effects of oat addition on sensory and textural characteristics of Harbin sausage were analyzed. The results showed that different pretreatment methods of oat had significant effects on gumminess, cohesion and adhesion of sausage （P〈0.05）, and had no significant effect on resilience. Boiling is tbe most appropriate for oat pretreatment. Degree of grinding and addition amount of oat had great influences on gumminess, cohesion and adhesion of sausage （P〈O.05）, and had no significant effects on resilience, pH, moisture content, water activity of sausage （P〉0.05）. Fine grounded oat powder was appropri- ate for addition in sausage, and the optimum addition amount was 15%. Compared to normal sausage, tbe prepared oat sausage had favorable textural and sensory properties, the dietary fiber content increased 20%, and the fat content de- creased 15.6%. This work may be taken as a reference for high fiber and low fat sausage production.