摘要
以哈尔滨风干肠为研究对象,通过对其发酵过程中水分含量及分布、食盐含量、p H值、色差、剪切力、硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)值及菌落总数等指标的测定,研究降低食盐添加量(2.5%、2.0%、1.5%、1.0%)对风干肠理化特性的影响,以期减少风干肠中食盐含量。结果表明,发酵前期(0~6 d),降低食盐添加量会导致风干肠水分含量、水分活度(water activity,Aw)、L*值、TBARS值和菌落总数较高(P<0.05),而a*值、p H值及剪切力较低(P<0.05);发酵后期(6~12 d),降低食盐添加量会导致风干肠水分含量、Aw、p H值和L*值的降低(P<0.05),而TBARS值、剪切力和菌落总数升高(P<0.05),各组风干肠a*值没有显著差异(P>0.05)。此外,低场核磁分析结果表明,随着发酵时间的延长,各组风干肠中的不易流动水对应的弛豫时间(T_(21))变快,并且食盐添加量越少,弛豫时间越快(P<0.05)。感官评价结果表明,食盐添加量为2.0%时,风干肠总体可接受性最好,咸味适中。综上所述,确定哈尔滨风干肠中食盐的最佳添加量为2.0%。
The effect of lowering levels of NaCl addition （2.5%, 2.0%, 1.5%, and 1.0%） on the physicochemical and quality characteristics of Harbin dry sausages was investigated by measuring moisture content, water distribution, salt content, color, shear force, thiobarbituric acid reactive substances （TBARS） and total bacterial count as a function of fermentation time. Our aim was to produce reduced salt sausages. The results showed that the moisture content, water activity （Aw）, L＊ value, TBARS value and total bacterial count of the sausages with lower levels of NaCl addition were signi？cantly higher （P 〈 0.05） during the initial fermentation （0–6 d）, whereas a＊ value, pH value and shear force were significantly lower （P 〈 0.05）. During the late fermentation stage （6–12 d）, the moisture content, Aw, pH value and L＊ value of the sausages with lower levels of NaCl addition were significantly lower （P 〈 0.05） while the shear force, TBARS value and total bacterial count were signicantly higher （P 〈 0.05）. There was no signi？cant difference in a＊ value among all sausages （P 〉 0.05）. Additionally, low field nuclear magnetic resonance （LF-NMR） analysis showed that the relaxation time （T21） of immobilized water in all sausages were faster with fermentation time, and the relaxation time of sausages with lower levels of NaCl addition was signi？cantly faster （P 〈 0.05）. Finally, sensory evaluation showed that the sausage with 2% NaCl presented the best overall acceptance with a moderate salinity. To sum up the optimal level NaCl addition to Harbin air-dried sausages was 2.0%.
作者
陈佳新
陈倩
孔保华
CHEN Jiaxin;CHEN Qian;KONG Baohua(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第12期85-92,共8页
Food Science
基金
"十三五"国家重点研发计划重点专项(2016YFD0401504-03)
国家自然科学基金面上项目(31471599)
关键词
哈尔滨风干肠
食盐添加量
理化特性
水分分布
Harbin air-dried sausages
NaCl addition level
physicochemical characteristics
water distribution
