淀粉、亚麻籽胶与贮藏温度对火腿肠品质影响的析因试验分析

Effects of Starch, Flaxseed Gum and Storage Temperature on Sausage Quality Evaluated by Factorial Design

采用析因试验设计,探究淀粉、亚麻籽胶、贮藏温度和它们之间的交互作用对火腿肠保水性、质构特征以及感官品质的影响及其作用机制。结果表明,经过45 d贮藏后,火腿肠的保水性随着淀粉添加量的增大而显著下降(P<0.05),随着亚麻籽胶添加量的增大和贮藏温度的升高保水性显著上升(P<0.05),淀粉和贮藏温度间的交互作用对保水性影响显著(P<0.05)。质构测定结果显示,淀粉和亚麻籽胶的比例不同对硬度和咀嚼性的影响不同,但都能使弹性增大;随着贮藏温度的升高,硬度和咀嚼性增大,弹性降低。淀粉和亚麻籽胶的交互作用能使硬度和咀嚼性显著降低,而淀粉和温度的交互作用则能使弹性显著降低。从感官评定结果可以看出,降低淀粉添加量、增加亚麻籽胶添加量、降低贮藏温度有利于改善火腿肠的感官品质,且火腿肠的感官品质与淀粉和亚麻籽胶之间的交互作用有着密切联系。

The objective of the study was to investigate the effects of starch,flaxseed gum(FG),storage temperature andtheir interaction on the water-holding capacity(WHC),texture profile and sensory quality of sausage and to explore theunderlying mechanism using factorial design.The results revealed that,the WHC measured after45days of storage wassignificantly decreased with increasing amount of starch(P<0.05),while it was significantly increased with increasingamount of starch and temperature(P<0.05).The interaction between starch and storage temperature had a significantinfluence on the WHC(P<0.05).Texture profile analysis(TPA)indicated that different mixing ratios of starch and FG haddifferent effects on the hardness and chewiness,but resulted in increased springiness.The rise in storage temperature led to anincrease in the hardness and chewiness and a decrease in the springiness.The interaction between starch and FG could significantlydecrease the hardness and chewiness while springiness decreased significantly due to the interaction between starch and storagetemperature.From the results of sensory evaluation,the sensory quality of sausage,which was closely related to the interactionbetween starch and FG,could be improved by adding less starch and more FG,and lowering storage temperature.