摘要
为探究燕麦对乳化肠品质的影响并优化燕麦添加量,实验对不同燕麦添加量(0、3%、6%、9%、12%、15%、18%、21%、24%、27%)的乳化肠的各项成分含量、持水力、质构特性和感官特性进行研究。结果表明:随着燕麦添加量增加,乳化肠的膳食纤维和脂肪含量随之增加,而水分含量降低。质构特性分析结果表明,添加燕麦提高了乳化肠的硬度和咀嚼性,降低了乳化肠的弹性和内聚性。燕麦添加量越高,乳化肠的持水能力越强。根据感官评价结果和其他质量指标综合判断,燕麦添加量为9%的乳化肠的膳食纤维含量高、口感更易被接受,因此,建议乳化肠中的适宜燕麦添加量为9%。
The objective of this study was to investigate the effect of oat supplementation on the quality of emulsion-type pork sausage and consequently to determine the optimal the amount of oat added. The proportions of the main ingredients, water-holding capacity, texture properties and sensory evaluation of sausages were assessed. The percentages of added oat ranged from 0 to 27%. The results indicated that the dietary fiber and fat contents of sausages increased and moisture content decreased with increasing oat supplementation. Texture profile analysis showed that oat supplementation resulted in increased hardness and chewiness as well as decreased elasticity and cohesiveness of emulsion-type sausages. The water-holding capacity of sausages was improved with increasing oat supplementation. Sensory evaluation indicated that the emulsion-type sausages with 3% and 9% oat gained a higher score than the control group, and addition of 9% oat was recommended.
出处
《肉类研究》
北大核心
2016年第12期12-16,共5页
Meat Research
基金
科技部"十三五"重点研发项目(2016YFD0400400)
关键词
乳化肠
燕麦
膳食纤维
质构
感官评价
emulsion-type sausage
oat
dietary fiber
texture profile analysis
sensory evaluation
作者简介
刘韵然（1994-），女，本科，研究方向为畜产品科学。E-mail：liutt666@126．com
通信作者：戴瑞彤（1966-），女，副教授，博士，研究方向为畜产品科学。E—mail：dairuitong@gmail．com
