研究了不同脂肪添加量(0%、10%、20%、30%、40%、50%)对熏煮香肠质构品质的影响。结果表明:随着脂肪添加量的增加,熏煮香肠的感官硬度逐渐下降,感官弹性先升高后下降,感官质构总分逐渐下降,但添加量20%、30%、40%的感官质构总分差异不显著(P>0.05);熏煮香肠的机械测定硬度、胶着性、回复性、内聚性、咀嚼性随着脂肪添加量的增加逐渐减小(P<0.05),而脂肪添加量对熏煮香肠的黏着性无显著影响(P>0.05)。硬度与脂肪含量呈现较好的线性关系:硬度值=-1 075.9×脂肪添加量+7 875.5(R2=0.932 8);依据质构机械测定值建立的Fisher线性判别方程能准确判别熏煮香肠的脂肪添加等级。

The objective of this experiment is to study the effect of fat addition(0%,10%,20%,30%,40%,50%)on the textural properties and sensory qualities of smoked and cooked sausages.The results showed that,with fat content increasing,the hardness of sausages decreased gradually,the spring first increased rapidly and then decreased,the sense texture scores gradually decreased,the total evaluation among the fat content of 20%,30% and 40% were not significant(P>0.05).The fat had a significant effect(P<0.05)on the texture profiles(hardness,gumminess,resilience,cohesiveness and chewiness),these texture profiles were significantly decreased with fat increasing(P<0.05),but the changes in adhesiveness were not significant(P>0.05).The hardness and fat content had a good linear relationship,y=-1 075.9x+7 875.5(R2=0.932 8).This Fisher linear function can predict the different fat content in smoked and cooked sausages.