咸味猪骨肽部分替代NaCl对低盐香肠品质和风味的影响
TS251.6+5; 本文旨在探讨咸味猪骨肽部分替代NaCl生产低盐香肠的可能性.分析了不同比例咸味猪骨肽替代NaCl对香肠的感官、质构特性、色差、pH、出品率、水分含量、滋味和挥发性成分的影响.结果显示,添加1％NaCl+1％咸味猪骨肽的香肠在色泽、外观、口感和风味方面优于对照组(添加2％NaCl),组织状态和对照组相当,同时,显著改善了香肠的质构特性(P＜0.05).电子舌结果显示,1％NaCl+l％咸味猪骨肽的低盐香肠咸味、鲜味、甜味和丰富度均优于对照组和其他试验组,同时,酸味、苦味和苦的回味显著降低.但是,不同咸味猪骨肽替代NaCl的香肠出品率和水分含量均显著下降(P＜0.05).顶空...
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| Published in | 食品工业科技 Vol. 46; no. 1; pp. 70 - 78 |
|---|---|
| Main Authors | , , , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
淮阴工学院生命科学与食品工程学院,江苏淮安 223003%河南农业大学食品科学技术学院,河南郑州 450002
2025
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2023120208 |
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| Abstract | TS251.6+5; 本文旨在探讨咸味猪骨肽部分替代NaCl生产低盐香肠的可能性.分析了不同比例咸味猪骨肽替代NaCl对香肠的感官、质构特性、色差、pH、出品率、水分含量、滋味和挥发性成分的影响.结果显示,添加1％NaCl+1％咸味猪骨肽的香肠在色泽、外观、口感和风味方面优于对照组(添加2％NaCl),组织状态和对照组相当,同时,显著改善了香肠的质构特性(P＜0.05).电子舌结果显示,1％NaCl+l％咸味猪骨肽的低盐香肠咸味、鲜味、甜味和丰富度均优于对照组和其他试验组,同时,酸味、苦味和苦的回味显著降低.但是,不同咸味猪骨肽替代NaCl的香肠出品率和水分含量均显著下降(P＜0.05).顶空气相色谱-离子迁移谱(Headspace-Gas Chromatography-Ion Mobility Spectrometry,HS-GC-IMS)分析发现,咸味猪骨肽的添加改变了香肠的挥发性成分,结合感观评分结果,一定量的咸味猪骨肽替代NaCl赋予了低盐香肠更好的风味.综上结果表明,1％NaCl+l％咸味猪骨肽能够有效替代2％NaCl,实现了低盐香肠减盐不减咸的效果. |
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| AbstractList | TS251.6+5; 本文旨在探讨咸味猪骨肽部分替代NaCl生产低盐香肠的可能性.分析了不同比例咸味猪骨肽替代NaCl对香肠的感官、质构特性、色差、pH、出品率、水分含量、滋味和挥发性成分的影响.结果显示,添加1％NaCl+1％咸味猪骨肽的香肠在色泽、外观、口感和风味方面优于对照组(添加2％NaCl),组织状态和对照组相当,同时,显著改善了香肠的质构特性(P＜0.05).电子舌结果显示,1％NaCl+l％咸味猪骨肽的低盐香肠咸味、鲜味、甜味和丰富度均优于对照组和其他试验组,同时,酸味、苦味和苦的回味显著降低.但是,不同咸味猪骨肽替代NaCl的香肠出品率和水分含量均显著下降(P＜0.05).顶空气相色谱-离子迁移谱(Headspace-Gas Chromatography-Ion Mobility Spectrometry,HS-GC-IMS)分析发现,咸味猪骨肽的添加改变了香肠的挥发性成分,结合感观评分结果,一定量的咸味猪骨肽替代NaCl赋予了低盐香肠更好的风味.综上结果表明,1％NaCl+l％咸味猪骨肽能够有效替代2％NaCl,实现了低盐香肠减盐不减咸的效果. |
| Abstract_FL | The objective of this study was to investigate the feasibility of partially replacing NaCl with salty pig bone peptides(SPBP)in the production of low-NaCl sausages(LNS).The impact of varying proportions of SPBP replacing NaCl on sensory attributes,texture characteristics,color variation,pH,yield,moisture content,taste,and volatile profile was examined.The findings indicated that sausages supplemented with 1％NaCl+l％SPBP(1％LNS-SPBP)outperformed the control(supplemented with 2％NaCl)in terms of color,appearance,taste and flavor,while tissue structure was comparable to that of the control group.Additionally,1％LNS-SPBP significantly enhanced the textural properties of LNS(P＜0.05).E-tongue results demonstrated that the salty,freshness,sweetness,and richness attributes of 1％LNS-SPBP surpassed those of the control and other experimental groups,while sour,bitter and bitter aftertaste were notably reduced compared to the control group.However,the sausage yield and moisture content were significantly(P＜0.05)diminished when different percentages of SPBP were applied.Furthermore,HS-GC-IMS analysis revealed alterations in the volatile profiles of LNS,and in combination with the results of the sensory scores,a certain amount of SPBP in place of NaCl conferred a better flavor to LNS.In conclusion,the combination of 1％LNS-SPBP effectively substituted 2％NaCl,achieving the objective of reducing salt content without compromising saltiness in LNS. |
| Author | 曹雨欣 陈军 朱雅馨 白青云 赵立 宋子伟 李苗云 廉嘉欣 |
| AuthorAffiliation | 淮阴工学院生命科学与食品工程学院,江苏淮安 223003%河南农业大学食品科学技术学院,河南郑州 450002 |
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| Author_FL | BAI Qingyun LIAN Jiaxin SONG Ziwei ZHAO Li ZHU Yaxin CHEN Jun CAO Yuxin LI Miaoyun |
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| DocumentTitle_FL | Effect of Partial Replacement of NaCl with Salty Pig Bone Peptides on the Quality and Flavor of Low-NaCl Sausages |
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| Keywords | flavor 电子舌 low-NaCl sausage 低盐香肠 风味 E-tongue 咸味猪骨肽 headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS) 品质 salty pig bone peptides 顶空气相色谱-离子迁移谱 quality |
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| Snippet | TS251.6+5; 本文旨在探讨咸味猪骨肽部分替代NaCl生产低盐香肠的可能性.分析了不同比例咸味猪骨肽替代NaCl对香肠的感官、质构特性、色差、pH、出品率、水分含量、滋味和挥发性成... |
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| Title | 咸味猪骨肽部分替代NaCl对低盐香肠品质和风味的影响 |
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