乳化脂对牛肉乳化肠品质的影响

Effect of Emulsified Fat on the Quality of Emulsified Beef Sausage

为探究使用乳化脂制作低脂乳化牛肉香肠的可行性,以乳化脂替代牛肉香肠中的脂肪,探究不同乳化脂替代比例对牛肉香肠的影响。结果表明:随着乳化脂替代量的增加(0%、25%、50%、75%、100%),牛肉乳化肠的蒸煮损失率略有上升,水分含量显著增加(P<0.05);蛋白质含量呈降低趋势,脂肪含量显著降低(P<0.05),灰分含量无较大差异;色泽方面,亮度值逐渐增加;质构方面,硬度和咀嚼性均显著降低(P<0.05);肉糜流变特性测定结果显示,肉糜初始黏度呈降低趋势;扫描电子显微镜结果显示,随着乳化脂替代量的增加,内部孔隙逐渐减小;感官评价结果显示,各乳化脂替代量组各项感官评价指标评分均不存在显著差异。综合分析可知,乳化脂添加入牛肉乳化肠可显著降低乳化肠的脂肪含量,提高乳化肠嫩度,保持牛肉乳化肠整体可接受度。

This study aimed to investigate the feasibility of utilizing emulsified fat to produce low-fat emulsified beef sausage.The impact of different levels(0%,25%,50%,75%and 100%)of emulsified fat substitution for fat in traditional beef sausage on its quality properties was examined.The findings revealed that as the percentage of emulsified fat replacement increased,there was a slight rise in cooking loss and a significant increase in water content of emulsified beef sausage(P<0.05).Additionally,protein content decreased,fat content significantly decreased(P<0.05),but no notable difference observed in ash content.The brightness value gradually increased.Both hardness and chewiness were notably reduced(P<0.05).Rheological analysis indicated a decreasing trend in the initial viscosity of minced meat.Scanning electron microscopy(SEM)results demonstrated that the internal void diameter decreased with increasing levels of emulsified fat replacement.Sensory evaluation showed no significant difference among all fat replacement groups.Overall,incorporating emulsified fat into emulsified beef sausage can effectively lower its fat content while enhancing its tenderness and maintaining its overall acceptability.