添加东北酸菜对乳化香肠品质特性的影响

Effect of Adding Northeast Chinese Sauerkraut on Quality Characteristics of Emulsified Sausage

为了探究添加东北酸菜对乳化型香肠品质特性的影响,对市售5种东北酸菜进行化学成分测定,筛选最适合添加品种,然后将它以干燥打粉处理后添加于乳化香肠中,通过理化和感官测定评价了不同添加量的东北酸菜对乳化香肠品质的影响。结果显示,市售5种东北酸菜中s2样品具有更高的总酸、纤维及干物质含量,同时亚硝酸盐和氯化钠含量较低,被选为最佳添加品种;对添加不同量的乳化香肠品质特性测定结果表明,添加3%s2酸菜粉的香肠比对照组具有更好的持水性、硬度和回复性,在色泽、弹性、咀嚼性等方面均高于其他处理组,同时具有与对照组相似的感官评分。由此可以得到结论,添加3%s2酸菜粉改善乳化香肠品质特性是可行的。

In order to explore the effect of adding northeast Chinese sauerkraut on the quality of emulsified sausage,the chemical compositions of 5 kinds of northeast Chinese sauerkraut were determined and the most suitable variety was selected.It was then treated with dried powder and added to the emulsified sausage.The effects of different dosages of northeast Chinese sauerkraut on the quality of emulsified sausage were evaluated by physical,chemical and sensory tests.The results showed that s2 which selected as the best added variety had higher content of total acid,fiber and dry matter,and lower content of nitrite and sodium chloride among 5 kinds of northeast Chinese sauerkraut.The results showed that the sausage with 3%s2 sauerkraut powder had better water holding capacity,hardness and resilience than the control group.The color,elasticity and chewiness of the treatment group were higher than those of other treatment group,and the sensory score was similar to the control group.It could be concluded that it was feasible to improve the quality of emulsion sausage by adding 3%s2 sauerkraut powder.