为探究蛋白核小球藻对肉制品的品质特性的影响,比较了添加不同质量分数(0.5%、1.5%和3.0%)蛋白核小球藻的香肠在营养成分、抗氧化能力、持水力和感官评价等方面的变化。结果表明:添加1.5%和3.0%的蛋白核小球藻能够显著提高香肠中蛋白质、色素以及维生素含量(P<0.05),提高香肠的持水力和抗氧化能力,延长香肠的货架期,并为香肠带来独特的风味和口感。感官评价结果表明,添加量为1.5%的小球藻营养强化香肠总体可接受度最高。综上所述,在香肠中添加适量的蛋白核小球藻可以提高香肠的营养价值和风味特征,并可延长香肠的货架期,在肉制品加工中具有较好的应用价值。
In order to explore the impact of Chlorella pyrenoidosa on the quality characteristics of meat products, the nutritional contents, lipid oxidation, protein oxidation, water holding capacity and sensory characteristic of sausages added different doses of chlorella (0%, 0.5%, 1.5% and 3.0%) were determined in this study. The results showed that addition of C. pyrenoidosa could significantly increase the contents of protein, pigment and vitamin(P<0.05). It could also enhance the water holding capacity and antioxidant capacity, extend the shelf life of sausages. And adding C. pyrenoidosa also imparted unique flavor and mouthfeel to the sausage. And the overall acceptability of 1.5% Chlorella-fortified sausage was the best. Overall, the results showed that addition of C. pyrenoidosa to sausage could improve the nutritional value of sausage, impart unique flavor and prolong the shelf life of sausage. These results suggest that C. pyrenoidosa has good application potential in the field of meat processing.
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