藕渣不溶性膳食纤维和菊粉混合添加对广式香肠品质的影响

Effect of Mixed Addition of Lotus Root Residue Insoluble Dietary Fiber and Inulin on the Quality of Cantonese Sausage

为探究藕渣不溶性膳食纤维(insoluble dietary fiber,IDF)和菊粉可溶性膳食纤维混合添加对广式香肠品质的影响,在单因素试验的基础上进行混料试验,筛选出两个优化组,对比两个优化组和对照组广式香肠的烘烤时间、L*值、感官品质和风味。结果显示:两个优化组广式香肠(藕渣IDF、菊粉、脂肪的添加量分别为0.50%、6.00%、13.50%和1.30%、4.60%、14.10%)的烘烤时间、香味和总体接受度评分显著高于对照组(P<0.05),而L*值和色泽评分显著低于对照组(P<0.05)。优化组中的酯类和酸类挥发性物质种类和数量明显高于对照组(P<0.05)。结果表明,在广式香肠内添加藕渣IDF和菊粉,可增加广式香肠的膳食纤维含量,改善广式香肠的风味,但会在一定程度上延长广式香肠烘烤时间。

In order to explore the influence of the mixed addition of insoluble lotus root residue dietary fiber(IDF)and inulin soluble dietary fiber on the quality of Cantonese sausage. Two optimization groups were selected for a mixing experiment as part of a single factor experiment. The sensory quality and flavor of Cantonese sausages,as well as the L*value of baking time,were compared between the two optimization groups and a control group. The results showed that the baking time and aroma score in the two optimization groups∶inulin∶fat supplement levels 0.50% ∶6.00% ∶13.50% and 1.30% ∶4.60% ∶14.10%)were significantly higher than those in the control group(p<0.05),whereas the L*value and color score were significantly lower in the optimization groups than in the control group(p<0.05). In addition,the variety and quantity of acid and ester volatile compounds were significantly higher in the optimization groups than in the control group(p<0.05). The results showed that adding IDF and inulin could increase the dietary fiber content and improve the flavor of Cantonese sausages;however,it also prolonged baking time.