摘要
将L-精氨酸、碳酸钠和柠檬酸钠3种无磷保水剂进行复配,添加至PSE(pale,soft,exudative)猪肉中制备低温香肠,作为处理组,以不添加保水剂的正常猪肉及PSE猪肉所制的低温香肠作为对照组。通过测定贮藏期间3组香肠的pH值、水分含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值、菌落总数及质构指标,并对其进行感官评价,探索复配无磷保水剂对贮藏期间PSE猪肉低温香肠品质的影响。结果表明:随着贮藏时间的延长,各组香肠的pH值、水分含量、硬度、弹性、内聚性、咀嚼性及感官评分均呈下降趋势,但TBARs值与内聚性变化不显著;贮藏后期处理组香肠pH值(5.41)、水分含量(49.15%)、硬度(6656.89 g)、弹性(0.78 mm)和咀嚼性(1207.44 g)均显著高于PSE猪肉组(pH 5.24、水分含量45.33%、硬度6034.67 g、弹性0.69 mm、咀嚼性1004.41 g);贮藏42 d处理组香肠菌落总数为4.66(lg(CFU/g)),显著低于PSE猪肉组(5.89(lg(CFU/g))),且与正常猪肉组相似。说明复合无磷保水剂可改善PSE猪肉低温香肠品质,提高PSE猪肉的加工利用率。
This study aimed to evaluate the effect of phosphate-free water-retaining agent combinations on the quality of pasteurized sausages made from PSE pork.Three phosphorus-free water-retaining agents,L-arginine,sodium carbonate and sodium citrate,were evaluated.Pasteurized sausages were prepared from normal or PSE pork without the addition of waterretaining agents and served as controls.The pH value,moisture content,thiobarbituric acid reactive substances(TBARs)value,total number of colonies,texture characteristics and sensory score of the sausages were measured during storage.The results showed that as storage time prolonged,the pH value,moisture content,hardness,elasticity,cohesiveness,chewiness and sensory score all showed a downward trend while the TBARs value and cohesiveness of sausages from each group did not change significantly(P>0.05).During the late stage of storage,the pH value(5.41),moisture content(49.15%),hardness(6656.89 g),elasticity(0.78 mm)and chewiness(1207.44 g)of the treatment group were significantly higher than those(5.24,45.33%,6034.67 g,0.69 mm and 1004.41 g,respectively)of the PSE control group(P<0.05),and on day 42 the total number of colonies(4.66 lg(CFU/g))was significantly lower than that in the PSE control group(5.89 lg(CFU/g)),and similar to that in the normal control group.This study showed that phosphorus-free water-retention agent combinations could improve the quality of pasteurized sausages and increase the utilization of PSE pork.
作者
张莉
刘广娟
徐泽权
邢世均
朱明睿
孙佳宁
王子荣
ZHANG Li;LIU Guangjuan;XU Zequan;XING Shijun;ZHU Mingrui;SUN Jianing;WANG Zirong(College of Food Science and Pharmacy,Xinjiang Agricultural University,Ürümqi 830052,China)
出处
《肉类研究》
北大核心
2020年第11期65-71,共7页
Meat Research
基金
国家自然科学基金地区科学基金项目(31460416)。
关键词
PSE猪肉
无磷保水剂
低温香肠
贮藏
品质
PSE pork
phosphorus-free water-retaining agent combinations
pasteurized sausages
storage
quality
作者简介
第一作者:张莉(1997-)(ORCID:0000-0003-2047-808X),女,硕士研究生,研究方向为食品营养与安全。E-mail:1587779886@qq.com;通信作者:王子荣(1963-)(ORCID:0000-0002-6775-884X),男,教授,博士,研究方向为食品营养与安全。E-mail:wangzirong212@126.com。
