低脂型膳食纤维发酵香肠的研究

Study on fermented sausage with low-fat dietary fiber

采用单因素及正交试验,将两种辅料(玉米糁、猕猴桃渣)添加到新鲜猪肉中,开发出一种低脂型膳食纤维发酵香肠。通过测定贮藏期间香肠pH值、硫代巴比妥酸值(Thiobarbituric acid reactive substances,TBARS)及菌落总数的变化研究膳食纤维对发酵香肠的抗氧化及抑菌作用。结果表明:在玉米糁和猕猴桃渣添加量分别为10%和5%的条件下,香肠的持水力、膳食纤维含量显著高于对照组;脂肪含量明显降低;微生物指标符合安全要求,能满足人们对食品营养及安全的需求。

Single factor and orthogonal experiments were adopted,and two kinds of auxiliary materials(corn grits,kiwi marc)were added to fresh pork,and a kind of fermented sausage with low-fat dietary fiber was developed.The changes of pH value,thiobarbituric acid reactive substances(TBARS)and colony count during storage were determined,and the antioxidant and antibacterial effect of dietary fiber on fermented sausages were studied.The results showed that when the addition amount of corn grits and kiwi marc were 10%and 5%respectively,the water holding capacity and dietary fiber content of sausage were significantly higher than that of the control group;and the fat content decreased significantly;and microbiological index was accord with safety requirements,and it could meet people’s demand for food nutrition and safety.