响应面优化黑豆皮膳食纤维鸡肉香肠工艺与品质分析

Process Optimization of Chicken Sausage with Dietary Fiber from Black Soybean Peel by Response Surface Method and Its Quality Analysis

为开发含黑豆皮膳食纤维的鸡肉发酵香肠,以感官评分为指标,采用响应面优化试验确定黑豆皮膳食纤维鸡肉发酵香肠的最佳工艺,并对产品进行品质分析。结果表明,食盐添加量2.45%、香辛料添加量2.90%、黑豆皮膳食纤维添加量3.90%和肥瘦比(猪脂肪∶鸡胸脯肉)1∶6是黑豆皮膳食纤维鸡肉发酵香肠的最佳配方。所得产品蛋白质含量为21.20%,游离脂肪酸为1.30%,过氧化值为0.23 g/100 g,挥发性盐基氮为4.36 mg/100 g,pH值为5.18,持水力为94.23%,蒸煮损失率为4.31%;颜色呈浅红色,组织紧密,口感良好,无异味,无黏液,感官综合评分为9.42分;整体达到了国家标准中优级产品的水平。试验结果为黑豆皮膳食纤维在发酵肉制品中的应用提供了一定的理论依据。

In order to develop fermented chicken sausage with black soybean peel dietary fiber(BPDF),the sensory score is used as the index,the optimal process of fermented chicken sausage with BPDF is determined by response surface optimization test,and its quality is analyzed.The results show that 2.45%salt,2.90%spices,3.90%BPDF and the ratio of fat to lean(ratio of pig fat to chicken breast meat)of 1∶6 are the optimal formula for fermented chicken sausage with BPDF.Moreover,the protein content,free fatty acid,peroxide value,volatile basic nitrogen,pH value,water holding capacity and cooking loss rate are 21.20%,1.30%,0.23 g/100 g,4.36 mg/100 g,5.18,94.23%and 4.31%respectively;the color is light red,the tissue is tight,the taste is good,there is no peculiar smell or mucus,and the comprehensive sensory score is 9.42.As a whole,it has reached the level of excellent products in the national standard.The results have provided a theoretical basis for the application of BPDF in fermented meat products.