膳食纤维在低盐乳化香肠中的应用

Application of dietary fiber in the low-salt emulsified sausage

低盐肉制品已经成为肉制品行业的发展趋势,但低盐产品存在质构粗糙、保水性差等品质问题。而多糖是天然的生物活性物质,具有增稠、保水等作用。聚葡萄糖和菊粉是典型的水溶性膳食纤维,为了探究其对低盐肉制品品质的改善作用,将1%~3%的聚葡萄糖和1%~5%的菊粉添加到低盐乳化香肠中,分析产品色泽、质构等品质特性。结果表明:聚葡萄糖和菊粉的添加均提高了产品出品率,显著提高产品硬度和咀嚼性(P<0.05);聚葡萄糖显著降低产品的亮度(L*)和黄度(b*)(P<0.05),菊粉显著提高产品的亮度(L*)(P<0.05);两种多糖对产品滋气味有较大影响。

Low-salt meat products have become the development trend of meat products industry,but rough texture and poor water retention are still the problems of low-salt products.Polysaccharide is a natural bioactive substance,with the function of thickening and water-retaining.Polydextrose and Inulin are the typical water-soluble dietary fiber.In order to investigate their effects on the quality of low-salt meat products,1%~3%polydextrose and 1%~5%inulin were added into low-salt emulsified sausage,and the color,texture and other quality characters of the product were analyzed.The results showed that the addition of polydextrose and Inulin significantly increased the yield,hardness and chewiness(P<0.05),while polydextrose significantly decreased the brightness(L*)and yellowness(b*)(P<0.05),and inulin significantly increased the brightness(L*)of the product(P<0.05).These two polysaccharides have great influence on the flavor of the product.