摘要
为了探究氨基酸对低盐乳化肠品质的影响,以猪肉乳化肠为载体,在40%氯化钾替代食盐的条件下,设置6组氨基酸替代组:0.4%、0.8%L-赖氨酸,0.4%、0.8%L-组氨酸,以及0.6%、1.2%的混合氨基酸(L-赖氨酸质量∶L-组氨酸质量=1∶1)。通过对乳化肠pH、色差物理指标测定,采用电子鼻、电子舌和TPA仪器测定(硬度、弹性、内聚性、咀嚼性、回复性)的测定,研究L-赖氨酸、L-组氨酸和混合氨基酸对低盐钠乳化香肠出品率、pH、色泽、质构、感官、滋气味等品质的影响。结果表明:这两种氨基酸及其混合氨基酸均能显著提高低盐乳化肠产品的出品率、pH、红度和黄度,并对质构指标有显著影响(P<0.05)。
In order to study the effect of amino acids on the quality of low salt emulsified sausage,pork emulsified sausage was used as the carrier,under the condition of 40%potassium chloride replacing salt,six groups of amino acid substitution groups were set:0.4%,0.8%L-lysine,0.4%,0.8%L-histidine,and 0.6%,1.2%mixed amino acids(L-lysine∶L-histidine=1∶1).By measuring pH,and color difference physical indicators of emulsified sausages,using electronic nose,electronic tongue and TPA to determine hardness,elasticity,cohesion,chewiness and resilience,the effects of L-lysine,L-histidine and mixed amino acids on yield,pH,color,texture,sensory and flavor of low sodium emulsified sausage were studied.The results showed that the three amino acids could significantly improve the yield,pH,redness and yellowness of the products,and had a significant effect on the texture index(P<0.05)of the products.
作者
周向辉
刘昶
张秋会
ZHOU Xianghui;LIU Chang;ZHANG Qiuhui(School of Food Engineering,Shangqiu polytecnic,Shangqiu 476000;School of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002)
出处
《中国食品添加剂》
CAS
北大核心
2023年第4期197-204,共8页
China Food Additives
基金
河南省教育厅重点研究项目(20A550008)
河南农业大学科技创新基金项目(202035)
国家肉牛牦牛产业技术体系(CARS-37)。
