小麦蛋白对钾盐替代猪肉熏煮香肠综合品质的调控作用

Regulation and Control of Wheat Protein on the Comprehensive Quality of Low-salt Sausage Substitued Partly by KCl

目的:为研究小麦蛋白对低盐猪肉熏煮香肠品质的调控规律,确定低盐条件下小麦蛋白的适用范围。方法:采用单因素实验,设计0~50%的KCl替代水平,添加0~8%的小麦蛋白,测定产品质构、色泽、出品率、保水性等品质指标;借助于方差分析、相关分析、主成分分析、回归分析等多元分析方法,研究小麦蛋白对低盐产品品质的影响规律,探讨熏煮香肠品质指标间的关系,构建综合品质评价方法,并进行应用研究。结果:在20%~30%等KCl低替代食盐比例下,6%~8%的小麦蛋白显著提高产品出品率和保水率;构建了小麦蛋白调控低盐猪肉香肠综合品质评价模型:Y_(4)=0.342×(0.127×Z_(1)+0.169×Z_(2)+……-0.110×Z_(10)-0.108×Z_(11))+0.230×(0.328×Z_(1)-0.185×Z_(2)+……+0.115×Z_(10)+0.249×Z_(11))+0.146×(-0.088×Z_(1)+0.315×Z_(2)+……+0.367×Z_(10)+0.308×Z_(11));找到了小麦蛋白调控低盐猪肉香肠的最佳条件,即氯化钾替代食盐量为40%,小麦蛋白添加量为6%。结论:利用多元分析方法,构建小麦蛋白对熏煮香肠综合品质的预测模型,可以指导实际生产,进行产品品质调控。

Objective:The aim of this paper was to study the effect of wheat protein on the quality of low-NaCl pork sausage and find the suitable range of wheat protein under different NaCl conditions.Methods:By single factor experiment,0~50%KCl substitution levels and 0~8%wheat protein adding levels were applied.The texture,color,yield and water-holding capacity of products were determined.And then all the data were processed by means of variance analysis,correlation analysis,principal component analysis and regression analysis to study the effects of wheat protein on the quality of low-NaCl products,discuss the relationship between the quality indexes,establish the comprehensive quality evaluation model and find the optimum addition of wheat protein under different KCl substitution levels with the established model.Results:When KCl substituted level was 20%~30%,6%~8%wheat protein significantly increased the product yield and water-holding capacity.The comprehensive quality evaluation model of low-NaCl pork sausage controlled by wheat protein was established:Y_(4)=0.342×(0.127×Z_(1)+0.169×Z_(2)+...-0.110×Z_(10)-0.108×Z_(11))+0.230×(0.328×Z_(10)-0.185×Z_(2)+...+0.115×Z_(10)+0.249×Z_(11))+0.146×(-0.088×Z_(1)+0.315×Z_(2)+...+0.367×Z_(10)+0.308×Z_(11)).The optimum condition of wheat protein regulating low-NaCl pork sausage was 40%KCl substitution,and wheat protein addition was 6%.Conclusion:Construction of the prediction model of wheat protein addition to the quality of smoked and cooked sausage by multivariate analysis methods could guide the actual production and control the product quality.