可得然胶对低盐猪肉乳化肠保水率和质构特性的调控

Regulation of the water holding rate and texture characteristics oflow-salt pork sausage by curdlan

在食盐(NaCl)添加量25 g(以原料肉1 kg计)的基础上以KCl分别替代0%、20%、30%、40%、50%质量分数的食盐,在每个替代量下又设计添加可得然胶,添加质量分数分别为0%、0.3%、0.6%、0.9%,考察可得然胶对低盐乳化肠质构及保水率的影响。结果表明,食盐未被KCl替代时,添加0.3%~0.9%的可得然胶可以改善低盐乳化肠的质构特性(P<0.05);当KCl替代30%食盐,可得然胶添加量0.3%时,乳化肠的内聚性、胶着性、咀嚼性和回复性达到最大;可得然胶添加量在0.6%时可以显著提高乳化肠的保水率(P<0.05);在KCl替代50%食盐,添加0.6%~0.9%的可得然胶对低盐乳化肠的质构特性改善不显著。建议KCl替代食盐的量为30%,可得然胶的添加量为0.3%。另外,根据乳化肠质构指标的主成分、相关性和聚类分析的结果,构建了关于可得然胶对低盐乳化肠的质构综合评价模型,可为企业生产低盐乳化肠提供一定的参考。

In this study,KCl was used for the replication of NaCl by the addition of 0%,20%,30%,40%,50%,and curdlan was to be added in each alternative amount with the amounts of 0%,0.3%,0.6%,0.9%respectively.The influence of curdlan gum on the texture and water holding rate of low-salt emulsified sausage was investigated.The results showed that without the addition of KCl,the addition of 0.3%-0.9%of curdlan gum could significantly improve the texture of low-salt emulsified sausage(P<0.05).The cohesiveness,chumminess,chewiness and resilience of emulsified intestine were maximized when KCl replaces 30%of salt and 0.3%of curdlan gum curd was added.When the amount of curdlan added was 0.6%,the water retention capacity of emulsified sausage could be significantly improved(P<0.05).And when salt was replaced by 50%of KCl and the amount of curdlan added was 0.6%-0.9%,the texture properties of low-salt emulsified sausage did not significantly improve.So,the suggested amount of the replacement of the table salt was 30%of KCl and the amount of corticosteroid gum added was 0.3%.In addition,according to the results of principal component,correlation and cluster analysis of emulsified sausage texture indexes,a comprehensive evaluation model on the texture of curdlan gum on low-salt emulsified sausage was constructed,which can provide a certain reference for enterprises to produce low-salt emulsified sausage.