菊粉取代玉米磷酸酯双淀粉对香肠质构和感官特性的影响.pdf

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.7 菊粉取代玉米磷酸酯双淀粉对香肠质构和 感官特性的影响 罗登林，武延辉，徐宝成 （河南科技大学食品与生物工程学院，河南洛阳 471023） 摘要：本文以鸡肉和猪肉为原料，在香肠的生产过程中用短链菊粉按照0%(对照组) 、10%、30%、50%、70% 、100%的比例取 代玉米磷酸酯双淀粉，探索对香肠品质的影响。试验采用质构仪和色差计分别测定香肠的质构特性和色泽，同时进行感官评价，并计 算蒸煮损失。结果表明：菊粉取代玉米磷酸酯双淀粉后，各组香肠的弹性与对照组差异不显著(p0.05) ，而硬度和咀嚼性显著降低 * * (p0.05)，香肠口感评分值提高；含菊粉香肠的红色值（a ）、黄色值（b ）降低，除取代比为70%的香肠亮度增加外，其它各组香 肠的亮度差异不显著(p0.05)；菊粉的添加降低了香肠的蒸煮损失，说明香肠的出品率得到提高。综合各项分析，当菊粉取代玉米磷 酸酯双淀粉的比例为70%时，香肠的评分值最高且品质有显著提高。 关键词：短链菊粉；玉米磷酸酯双淀粉；香肠；质构特性；感官品质 文章篇号：1673-9078(2015)7-211-217 DOI: 10.13982/j.mfst.1673-9078.2015.7.033 Effect of Different Substitution Ratios of Inulin for Maize Distarch Phosphate on Sensory and Textural Properties of Sausages LUO Deng-lin, WU Yan-hui, XU Bao-cheng (College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China) Abstract: Different substitution ratios of short-chain inulin (0%: control, 10%, 30%, 50%, 70%, 100%) for maize distarch phosphate were used during the preparation of sausages and their effect on chicken and pork sausage quality was investigated. Textural properties and color parameters of sausages were determined by texture and chromatic aberration analyzers. Cooking loss and sensory evaluation wer e measured as well. The springiness of the sausages in the experimental and control groups (p 0.05) was similar. Inulin-containing sausages showed an * overall improvement in mouthfeel due to the