摘要
研究了添加胡萝卜、燕麦及用葵花籽油替代部分猪背膘对低脂乳化肠(脂肪添加量7%)质构特性、持水特性、色泽及感官品质的影响。单因素实验结果表明,添加胡萝卜10%、燕麦1%及葵花籽油替代动物脂肪50%可较好的改善低脂乳化肠的品质,乳化肠硬度、咀嚼性及弹性与对照组C(脂肪添加量20%)相比差异不显著(p>0.05),持水特性及色泽也得到明显改善(p<0.05),产品的感官评分与对照组C相比更令人满意。在单因素实验的基础上采用两因素(胡萝卜添加量、植物油替代率)三水平设计,进一步优化配方,结果表明,添加胡萝卜12.5%、燕麦1%及用葵花籽油替代猪背膘45%为最优配方,按照此配方生产出的低脂乳化肠恢复到对照组C的质构特性,产品的弹性及感官品质甚至优于对照组C。
The effect of adding carrots,oats and replacing pork back fat with sunflower oil on the textural properties, water-holding characteristics, color and sensory quality of low-fat （7% fat） Emulsion-type sausage were researched. The single factor experiment result showed that,adding 10% carrots,1% oats and 50% sunflower oil instead of animal fat could improve the quality of low-fat sausage well,there were not significant differences（p〉0.05） between the low-fat sausages and high-fat formula C（20% fat） on hardness,chewiness and flexibility,the water-holding characteristics were improved as well,the color and sensory quality of the products were more satisfactory compared with C. In order to optimize the formulation further,conduct two factors （carrot,vegetable oil） and three level completely random experiment based on the single factor experiment,the result showed that,adding 12.5% carrots, 1% oats and 45% sunflower oil instead of animal fats was the best formula,the low-fat Emulsion-type sausage produced by it,the textural properties reverted to before,the flexibility and sensory quality were better.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期210-214,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31101308)
江苏省自然科学基金项目(BK2011649)
关键词
低脂乳化肠
胡萝卜
葵花籽油
燕麦
品质
low-fat Emulsion-type sausage
carrots
sunflower oil
oats
quality
