应用亲水胶体改善低脂香肠品质研究

Study on Improving the Quality of Low-fat Sausage with Hydrophilic Colloid

传统香肠脂肪含量高,不符合现今社会健康膳食需求。通过降低脂肪含量,采用亲水胶体乳化处理的方法,代替脂肪来保持香肠的组织结构和感官,同时添加猪骨髓肉膏来强化风味。结果表明:复配海藻酸盐添加量为0.5%时,低脂优化组香肠感官显著优于高、低脂对照组,低脂优化组硬度、弹性和剪切力均接近高脂对照组且差异性不显著;低脂优化组脂肪检测含量为2.6%,达到优级水平;微生物指标均符合标准要求,并且产品的口感与风味达到最佳。

Traditional sausage fat content is high, does not meet the needs ofloday＇s social health diet. By reducing the fat content and adding a hydrophilic colloid emulsion treatment method instead of fat, so as to maintain the sausage of the organizational structure and sensory, and by adding pig bone marrow cream to enhance the flavor. The results showed that the sausage sensory was significantly better in the low- fat- optimized group than in the high -fat and low -fat control group, and the hardness, springness and shearing force of the low - fat - optimized group were close to the high - fat control group and was not significant; low fat optimization group fat detection content of 2.6%, to achieve excellent level; microbial indicators were in line with standard requirements, the product taste and flavor to achieve the best.