油脂预乳化液替代脂肪对乳化肠品质的影响

Effect of Replacement of Pork Fat with Pre-Emulsified Oil on the Quality of Emulsified Sausage

制备鱼油和玉米油预乳化液,研究油脂预乳化液替代猪背膘(质量替代比例分别为25%、50%、75%、100%)对乳化肠主要组分、蒸煮损失、色泽、质构特性、流变特性和感官特性的影响。结果表明:随着预乳化液替代比例的增加,脂肪含量显著降低(P<0.05);蒸煮损失也逐渐降低。油脂预乳化液处理组间硬度差异显著并明显高于对照组(P<0.05),随预乳化液替代比例增加,乳化肠硬度先增加后降低,当替代比例为50%时,硬度最大;弹性差异不显著(P>0.05),咀嚼性差异显著(P<0.05)且变化趋势和硬度一致。温度扫描动态储能模量G’显示:与对照组相比,添加鱼油与玉米油预乳化液处理组的动态储能模量更高,且添加50%替代比例的预乳化液时,G’值最高。感官评价显示:预乳化液替代比例为50%时,乳化肠在外观、风味和总体接受度得分最高。因此,油脂预乳化液替代乳化肠质量50%的猪背膘可以有效降低乳化肠中脂肪含量,提高质构特性,改善产品的顾客接受程度。

The effects of replacement of pork back fat with pre-emulsified fish or corn oil at different levels(25%,50%,75%and 100%)on the chemical composition,cooking loss,color,texture,rheology and sensory properties of emulsified sausages were studied.The results showed that the fat content decreased significantly(P<0.05),and the cooking loss also dropped gradually with increasing level of pre-emulsified oil.Hardness values in the replacement groups were significantly different from each other and higher than that in the control group(P<0.05).Hardness rose and then declined with increasing level of pre-emulsified oil,reaching a maximum at 50%replacement level.However,there was no significant difference in springiness(P>0.05).Chewiness exhibited a consistent trend with hardness(P<0.05).Dynamic storage module(G’)was increased by replacing pork fat with pre-emulsified oils,reaching a maximum at 50%replacement level.The sausage incorporated with 50%pre-emulsified oils scored the highest in appearance,flavor and overall acceptability.Therefore,replacing pork fat at 50%with pre-emulsified oil can effectively reduce the fat content,and significantly improve the texture characteristics and consumer acceptability of emulsified sausages.