圆苞车前子壳粉协同猴头菇粉对猪肉灌肠品质的影响研究

Effect of Psyllium Husk Powder Combined with Hericium Rrinaceus Powder on the Quality of Pork Sausage

文章将圆苞车前子壳粉和猴头菇粉作为猪肉肠制备原料,研究其添加量对猪肉肠品质的影响,并以感官评分为评价指标,优化圆苞车前子壳粉和猴头菇粉在猪肉肠制备中的最适添加量。结果表明,圆苞车前子壳粉能提高猪肉肠的感官品质并降低蒸煮损失率(P<0.05),表现为圆苞车前子壳粉可以通过提高猪肉原料的斩拌乳化效果,降低猪肉肠的硬度,并且提高产品的亮度和黏聚性,从而提高产品的食用品质;而猴头菇粉对猪肉肠的蒸煮损失率无显著影响(P>0.05),但是可以提高猪肉肠的感官品质。另外,优化试验表明,圆苞车前子壳粉和猴头菇粉与冰水之间存在影响猪肉肠感官评分的显著交互作用(P<0.05),并且当圆苞车前子壳粉添加量为0.53%、猴头菇粉添加量为4.34%、冰水添加量为8.24%时,猪肉肠有最佳的感官品质。

Psyllium husk powder and Hericium erinaceus powder were used as raw materials for the preparation of pork sausage,and the effect of their addition on the quality of pork sausage was studied.The sensory was used as the evaluation index to optimize the optimal addition of Psyllium husk powder and Hericium erinaceus powder in the preparation of pork sausage.The results showed that Psyllium husk powder could improve the sensory quality of pork sausage and reduce the cooking loss rate(P0.05),which showed that Psyllium husk powder could improve the quality of the product by improving the chopping and emulsification effect,reducing the hardness of pork sausage,and improving the brightness and adhesion of the product.Hericium erinaceus powder had no significant effect on the cooking loss rate of pork sausage(P0.05),but it could improve the sensory quality of pork sausage.In addition,the optimization test showed significant interaction between Psyllium husk powder,Hericium erinaceus powder and ice water(P0.05)to sensory,then Psyllium husk powder was added 0.53%,Hericium erinaceus powder was added 4.34%,and ice water was added 8.24%,the pork sausage with the best sensory quality.