食品与发酵工业 >

2022 , Vol. 48 >Issue 21: 219 - 224

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028754

研究报告

基于主成分分析花生蛋白对低盐香肠品质的影响

  • 高浩源 ,
  • 赵春波 ,
  • 李苗云 ,
  • 马阳阳 ,
  • 赵莉君 ,
  • 朱瑶迪 ,
  • 赵改名
展开
  • (河南农业大学 食品科学技术学院,河南 郑州,450002)
硕士研究生(李苗云教授为通信作者,E-mail: limy7476@126.com)

收稿日期: 2021-07-29

  修回日期: 2021-10-19

  网络出版日期: 2022-12-02

基金资助

河南省重点研发与推广专项(科技攻关)项目(202102110141,212102110081);“十三五”国家重点研发计划项目(2018YFD0401200);财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-37)

收起

Effect of peanut protein on the quality of low-salt sausage based on principal component analysis

  • GAO Haoyuan ,
  • ZHAO Chunbo ,
  • LI Miaoyun ,
  • MA Yangyang ,
  • ZHAO Lijun ,
  • ZHU Yaodi ,
  • ZHAO Gaiming
Expand
  • (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)

Received date: 2021-07-29

  Revised date: 2021-10-19

  Online published: 2022-12-02

Fold

摘要

为研究KCl替代部分食盐(NaCl)后,以及添加花生蛋白对低盐熏煮猪肉香肠品质的影响,在食盐添加量25 g(以原料肉1 kg计)的基础上,分别用KCl代替食盐0%、20%、30%、40%、50%(质量分数,下同),在每个替代量下在香肠中又添加了0%、4%、6%、8%的花生蛋白,探究它们对低盐猪肉熏煮香肠品质的影响。在实验考察范围内,KCl替代食盐量为30%~50%时,添加8%的花生蛋白可以显著提高香肠的出品率、保水率和红度,显著降低其亮度(P<0.05);在KCl替代食盐量为0%~50%时,添加4%~8%的花生蛋白能显著提高低盐熏煮香肠的黄度(P<0.05);在KCl替代食盐量为20%时,添加8%的花生蛋白对低盐熏煮香肠的硬度、弹性和咀嚼性具有显著性影响(P<0.05);在KCl替代食盐量为40%和50%时,添加6%的花生蛋白也能显著提高低盐熏煮猪肉香肠的硬度、咀嚼性和胶着性(P<0.05)。根据香肠质构指标的主成分分析结果,得出了关于KCl替代食盐香肠的品质综合评价模型方程,研究结果为低盐熏煮猪肉香肠的工业化生产提供参考。

关键词： 熏煮猪肉香肠; KCl替代食盐; 花生蛋白; 综合品质评价

本文引用格式

高浩源 , 赵春波 , 李苗云 , 马阳阳 , 赵莉君 , 朱瑶迪 , 赵改名 . 基于主成分分析花生蛋白对低盐香肠品质的影响[J]. 食品与发酵工业, 2022 , 48(21) : 219 -224 . DOI: 10.13995/j.cnki.11-1802/ts.028754

Abstract

To investigate the effect of potassium chloride on partial salt replacement and the addition of peanut protein on the quality of low-salt smoked pork sausages, potassium chloride was used to replace 0%, 20%, 30%, 40%, and 50% of salt using the standard of 25 g salt/kg raw meat, and at each replacement amount peanut protein of 0%, 4%, 6%, and 8% were added to the sausages to investigate their effects on the quality of low-salt pork smoked sausages. The results showed that 8% peanut protein significantly improved the yield, water retention, and redness of sausages in the range of experimental investigation at 30%-50% salt replacement by potassium chloride, and the brightness of low-salt smoked sausages was significantly reduced (P<0.05). Moreover, the addition of 4%-8% peanut protein significantly improved the yellowness of low-salt smoked sausages at 0%-50% salt replacement by potassium chloride (P<0.05). The addition of 8% peanut protein made a significant effect on the hardness, elasticity, and chewiness of low-salt smoked sausages at 20% salt replacement by potassium chloride (P<0.05). Furthermore, the addition of 6% peanut protein also significantly improved the firmness, chewiness, and gelatinization of low-salt smoked pork sausages at 40% and 50% salt replacement by potassium chloride (P<0.05). Based on the results of the principal component analysis of the sausage quality structure indexes, a comprehensive quality evaluation model equation on potassium chloride alternative salt sausage was derived to provide reference data for the industrial production of low-salt smoked pork sausage.

Key words： pork sausage; potassium chloride instead of salt; soy protein; comprehensive quality evaluation

参考文献

[1] VOLLMER W M, SACKS F M, ARD J, et al.Effects of diet and sodium intake on blood pressure:Subgroup analysis of the DASH-sodium trial[J].Annals of Internal Medicine, 2001, 135(12):1 019-1 028.
[2] 周永昌, 胡润华.低钠盐中式香肠研制[J].肉类工业, 2013(10):8-11.
ZHOU Y C, HU R H.Development of low-sodium salt Chinese sausage[J].Meat Industry, 2013(10):8-11.
[3] KEETON J T.Low-fat meat products:Technological problems with processing[J].Meat Science, 1994, 36(1-2):261-276.
[4] DA SILVA ARAUJO D H, DE SOUZA RODRIGUES R T, DA COSTA M M, et al.Reduction of sodium content in frozen goat sausage using different types of salt[J].LWT, 2021, 135:110272.
[5] ZHOU Y, WATKINS P, OISETH S, et al.High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt[J].Food Control, 2021, 126:108008.
[6] KIM G D, HUR S J, PARK T S, et al.Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride[J].LWT, 2018, 89:140-147.
[7] CHEN Q, HU Y Y, WEN R X, et al.Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue[J].Meat Science, 2021, 172:108338.
[8] 丁玲, 张丽芬, 赖少娟, 等.植物蛋白在肉制品中的应用研究[J].食品研究与开发, 2021, 42(4):193-197.
DING L, ZHANG L F, LAI S J, et al.Application of plant protein in meat products[J].Food Research and Development, 2021, 42(4):193-197.
[9] SANDEFUR H N, MCCARTY J A, BOLES E C, et al.Peanut products as a protein source:Production, nutrition, and environmental impact[J].Sustainable Protein Sources, 2017:209-221.DOI:10.1016/B978-0-12-802778-3.00013-5
[10] FENG H Y, JIN H, GAO Y, et al.Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates[J].Food Chemistry, 2020, 330:127215.
[11] SUN J X, WU Z, XU X L, et al.Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation[J].Meat Science, 2012, 91(1):88-92.
[12] 石晓, 周瑞宝, 张春晖.花生蛋白在火腿肠中的应用研究[J].粮油加工与食品机械, 2006(6):82-84.
SHI X, ZHOU R B, ZHANG C H.Study on application of peanut protein in ham intestines[J].Machinery for Cereals Oil and Food Processing, 2006(6):82-84.
[13] 杜娟, 左丁.花生蛋白粉灌肠配方的研究[J].粮油食品科技, 2016, 24(2):51-54.
DU J, ZUO D.Research on formula of enema made of peanut protein powder[J].Science and Technology of Cereals, Oils and Foods, 2016, 24(2):51-54.
[14] 郭珍, 陈复生, 张丽芬, 等.花生蛋白提取技术及其在食品中的应用[J].食品研究与开发, 2013, 34(24):262-264.
GUO Z, CHEN F S, ZHANG L F, et al.Progress in technology of preparation of peanut protein and application in food industry[J].Food Research and Development, 2013, 34(24):262-264.
[15] 赵春波, 张秋会, 马长明, 等.氯化钾替代部分食盐对猪肉乳化肠品质的影响[J].肉类工业, 2019(1):15-19.
ZHAO C B, ZHANG Q H, MA C M, et al.The effect of replacement of some salt by potassium chloride on the quality of emulsified pork sausage[J].Meat Industry, 2019(1):15-19.
[16] 赵春波, 余小领, 李苗云, 等.基于主成分分析构建大豆蛋白对低盐乳化肠的品质综合评价模型[J].现代食品科技, 2020, 36(12):188-197.
ZHAO C B, YU X L, LI M Y, et al.Constructing a comprehensive evaluation model for assessing the quality of low-salt emulsified sausage with soybean protein based on principal component analysis[J].Modern Food Science and Technology, 2020, 36(12):188-197.
[17] 李响, 张焕丽, 郭世龙, 等.不同改性方法对花生蛋白理化特性影响研究[J].中国粮油学报, 2021, 36(9):101-108;193.
LI X, ZHANG H L, GUO S L, et al.Effects of different modification methods on physicochemical properties of peanut protein[J].Journal of the Chinese Cereals and Oils Association, 2021, 36(9):101-108;193.
[18] 封小龙. 花生蛋白组分制备、改性及应用研究[D].北京:中国农业科学院, 2014.
FENG X L.Study on the preparation, modification and application of the peanut protein fractions[D].Beijing:Chinese Academy of Agricultural Sciences, 2014.
[19] 徐芬, 胡宏海, 张春江, 等.不同蛋白对马铃薯面条食用品质的影响[J].现代食品科技, 2015, 31(12):269-276.
XU F, HU H H, ZHANG C J, et al.Effects of different types of proteins on the eating quality of potato noodles[J].Modern Food Science and Technology, 2015, 31(12):269-276.
[20] 王立新. 醇洗花生浓缩蛋白在肉制食品中的应用研究[D].郑州:河南工业大学, 2012.
WANG L X.Application research of alcohol leaching peanut protein concentrate in meat products[D].Zhengzhou:Henan University of Technology, 2012.
[21] 唐善虎, 许富荣, 陆璐, 等.花生、脂肪和淀粉添加量对香肠感官评价和质构的影响[J].食品科学, 2008, 29(9):273-276.
TANG S H, XU F R, LU L, et al.Effects of peanut paste, fat and starch addition amounts on sensory evaluation and texture characteristics[J].Food Science, 2008, 29(9):273-276.
[22] 贾丽娇. 花生蛋白的改性及在食品加工中的应用[D].沈阳:辽宁大学, 2011.
JIA L J.Study on the modification of peanut protein and its application in food[D].Shenyang:Liaoning University, 2011.
[23] 石晓, 豆康宁, 赵永敢.花生蛋白在低温肉制品中的应用研究[J].粮油加工, 2010, (12):179-181.
SHI X, DOU K N, ZHAO Y G.Study on the application of peanut protein in low-temperature meat products[J].Cereals and Oils Processing, 2010, (12):179-181.
[24] 范婷婷, 赵晓燕, 李晓贝, 等.人工栽培和野生羊肚菌游离氨基酸主成分分析及综合评价[J].食品科学, 2022, 43(6):295-302.
FAN T T, ZHAO X Y, LI X B, et al.Principal component analysis for comprehensive evaluation of free amino acids in cultivated and wild Morchella[J].Food Science, 2022, 43(6):295-302.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司