橡子淀粉、猪皮匀浆物和脂肪对猪肉香肠品质的影响

Effects of Acorn Starch,Pigskin Homogenate and Fats on the Quality of Pork Sausage

以橡子淀粉添加量、猪皮匀浆物添加量和植物脂肪替代比例为自变量,以感官评分为响应值,采用Box-Behnken设计建立三因素三水平模型,探寻新型猪肉香肠的最优配方。结果表明,添加橡子淀粉、猪皮匀浆物、植物脂肪对猪肉香肠的感官特性均有显著影响。当橡子淀粉添加量为5%、猪皮匀浆物添加量为7%、大豆油替代量为75%(总脂肪量20%)时,猪肉香肠的感官品质最佳。与传统猪肉香肠(猪背膘添加量20%)相比,新型香肠的弹性及持水性得到显著提高。

Taking the additive amount of acorn starch,the additive amount of pigskin homogenate and the replacement proportion of vegetable fat as the independent variables,and taking the sensory score as the response value,the Box-Behnken design is adopted to establish a three-factor and three-level model to explore the optimal formula of the new-type pork sausage.The results show that the addition of acorn starch,pigskin homogenate and vegetable fat has significant effects on the sensory properties of pork sausage.The pork sausage has the best sensory quality when 5%acorn starch,7%pigskin homogenate and 75%soybean oil(20%of total fat)are added.Compared with the traditional sausage(with 20%animal fat),the springiness and water holding properties of the new-type pork sausage are improved significantly.