鱼肉与猪肉复合香肠工艺优化及品质分析

Fish-Pork Sausage:Optimization of Processing Conditions and Quality Analysis

通过单因素试验和正交试验优化鱼肉与猪肉复合香肠工艺。单因素试验结果表明:提高鱼肉比例时香肠中游离氨基酸含量明显上升,鱼肉与猪肉质量比接近3∶5时有较好的质构特性与感官品质;一段加热温度90℃、二段加热温度100℃下复合香肠水分含量低于其他试验组,游离氨基酸含量明显高于其他试验组;一段加热时间20 min、二段加热时间60 min加工条件下感官评分达到最高值,此时水溶性蛋白含量较高,弹性等质构指标较佳;盐添加量达到10%时,硬度达到最高值,随着盐添加量的增加,所测水分含量和pH值趋于下降。正交试验及方差分析得到鱼肉与猪肉复合香肠最佳加工工艺条件为:鱼肉与猪肉质量比6∶2、盐添加量8%,一段加热时间/二段加热时间20 min/60 min,一段加热温度/二段加热温度90℃/100℃,此工艺下香肠肠衣完整、肉质均匀有光泽、香肠呈淡红灰色、肉质紧密、富有弹性、有鲜味、咸度适中。

The processing of fish-pork sausage was optimized by single factor experiments and orthogonal array design methods.The results of single factor experiments showed that increasing the ratio of fish to pork obviously increased the content of free amino acids in sausage,and that the sausage with fish/pork ratio of 3:5(m/m)had better texture characteristics and sensory quality.The moisture content was lower and the content of free amino acids was evidently higher in the sausage prepared by two-step heating at 90 and 100℃ than in the other groups.The sausage prepared by 20/60 min heating scored highest in sensory evaluation,having higher water-soluble protein content and better texture properties such as elasticity.The sausage with 10% added salt had the highest hardness.With an increase in salt content,the measured moisture content and pH tended to decrease.Using orthogonal array design and analysis of variance(ANOVA),the optimal processing conditions were obtained as follows:mass ratio of fish to pork 6:2,amount of salt added 8%,and 90℃/20 min and 100℃/60 min heating.The casing of the prepared sausage was complete,which was lustrous and grayish-red in color.The sausage had a homogenous and compact texture with good elasticity.It had a moderate umami and salty taste.