摘要
为了提高火腿肠的营养价值和品质,该研究以松露粉作为调味品开发一款新型松露火腿肠。以新鲜猪肉和松露为主要原料,盐、白砂糖、蚝油、料酒、红曲米粉、木薯变性淀粉等为辅料制备新型松露火腿肠。以感官评分为评价指标,通过单因素试验和Box-Behnken响应面法探究肥肉添加量、木薯变性淀粉添加量、红曲米粉添加量和松露粉添加量对火腿肠的感官评分、质构、色泽和电子鼻风味分析的影响。结果表明,松露火腿肠的最佳工艺配方为肥肉添加量30%、木薯变性淀粉添加量10%、红曲米粉添加量0.3%、松露粉添加量0.55%。在此工艺配方下制作的松露火腿肠的感官评分最高,质构检测结果表明松露粉添加量为0.55%的火腿肠的硬度小于CK组(不加松露粉),弹性和咀嚼性均优于CK组;亮度值L^(*)和红度值a^(*)与CK组差异显著,具有良好的色泽;电子鼻检测结果表明与CK组相比,松露粉添加量为0.55%的火腿肠中醇类、醚类、醛类、酮类、芳香族化合物、有机硫化物、氨类和烷烃的含量明显提高。
In order to improve the nutritional value and quality of ham sausage,a new type of truffle ham sausage is developed with truffle powder as the condiment.With fresh pork and truffle as the main raw materials,and salt,white granulated sugar,oyster sauce,cooking wine,red yeast rice powder and modified cassava starch as the auxiliary materials,a new type of truffle ham sausage is prepared.With sensory score as the evaluation index,single factor test and Box-Behnken response surface method are used to investigate the effects of fat addition amount,modified cassava starch addition amount,red yeast rice powder addition amount and truffle powder addition amount on the sensory score,texture,color and electronic nose flavor analysis of ham sausage.The results show that the optimal process formula of truffle ham sausage is 30%fat,10%modified cassava starch,0.3%red yeast rice powder and 0.55%truffle powder.The sensory score of truffle ham sausage prepared by the process formula is the highest.The results of texture determination show that the hardness of ham sausage with 0.55%truffle powder is lower than that of CK group(without truffle powder),the elasticity and chewiness are better than those of CK group,and the brightness value L^(*)and redness value a^(*)are significantly different from CK group,indicating that it has good color.The electronic nose determination results show that compared with CK group,the content of alcohols,ethers,aldehydes,ketones,aromatic compounds,organic sulfides,ammonia and alkanes in the ham sausage with 0.55%truffle powder increases significantly.
作者
宋明劲
戴雅
李翔
黄燕秀
张育贤
王卫
张文韬
SONG Ming-jin;DAI Ya;LI Xiang;HUANG Yan-xiu;ZHANG Yu-xian;WANG Wei;ZHANG Wen-tao(School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Meat Processing in Sichuan Province,Chengdu 610106,China;Bazhong Bashan Animal Husbandry Co.,Ltd.,Bazhong 636700,China)
出处
《中国调味品》
北大核心
2025年第7期128-135,共8页
China Condiment
基金
四川省科技厅科技成果转移转化示范项目(2024ZHCG0087,2024ZHCG0091)。
作者简介
宋明劲(2001-),男,硕士研究生,研究方向:食品加工与安全;通信作者:李翔(1974-),女,教授,博士,研究方向:农产品冷链物流。
