营养鹅肝肠的研制及其营养价值分析

Development of nutritional goose liver sausage and its nutritional value analysis

以鹅肝为原料,添加橄榄油、玉米淀粉、鹅肉,采用感官评定、质构性质及流变学等考察指标,通过单因素实验和正交实验,优化得到鹅肝肠的最佳工艺配方,并测定其营养成分。结果表明,以橄榄油15%、玉米淀粉6%、鹅肝50%为主要原料时,研制的鹅肝肠色泽均匀,肠体饱满,有弹性,风味协调;该鹅肝肠含13.12%蛋白质,必需氨基酸含量2.315 mg/100 g,单不饱和脂肪酸比例高达52.79%,n-6/n-3比率较低,铁含量为476 mg/kg、钙380 mg/kg、锌241 mg/kg。由此可见,研制出的鹅肝肠更符合人们对安全、健康、高品质食品的追求。

With goose liver as raw materials and the addition of olive oil, corn starch and goose meat were studied by using sensory evaluation, texture characteristics and rheological properties. The single factor test and orthogonal test were used to optimize the best technological formula of goose liver sausage, and its nutritional composition was determined. The results showed that with olive oil 15% ,corn starch 6% and goose liver 50% as the main materials,the developed goose liver sausage showed color uniformity, full intestinal bodies, flexibility and flavor coordination.The goose liver sausage contains 13.12% protein,essential amino acid content 2.315 mg/100 g,monounsaturated fatty acid ratio was as high as 52.79% ,n-6/n-3 ratio was low,iron content was 476 mg/kg, calcium 380 mg/kg,zinc 241 mg/kg.Thus it could be seen that the developed goose liver was more suitable fur people＇ s pursuit of safe, healthy, high-quality food.