食品与发酵工业 >

2025 , Vol. 51 >Issue 10: 136 - 144

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040195

研究报告

柠檬皮渣纤维脂肪替代物对川味香肠品质及风味的影响

  • 周静 ,
  • 王颖 ,
  • 陈艺芳 ,
  • 贺禧 ,
  • 陈诚 ,
  • 雷激
展开
  • 1(西华大学 食品与生物工程学院, 四川 成都, 610039)
    2(川渝共建特色食品重庆市重点实验室, 四川 成都, 610039)
    3(食品微生物四川省重点实验室, 四川 成都, 610039)
第一作者:硕士研究生(雷激教授为通信作者,E-mail:121175698@qq.com)

收稿日期: 2024-06-16

  修回日期: 2024-08-13

  网络出版日期: 2025-06-11

基金资助

四川省科技厅重大项目(2020YFN0149);四川省科技厅成果转化项目(2023NZZJ0005);巴中市科技计划“揭榜挂帅”项目(2024jbgscg002)

收起

Effect of lemon peel pomace fibre fat substitute on quality and flavour of Sichuan sausage

  • ZHOU Jing ,
  • WANG Ying ,
  • CHEN Yifang ,
  • HE Xi ,
  • CHEN Cheng ,
  • LEI Ji
Expand
  • 1(College of Food Science and Biological Engineering, Xihua University, Chengdu 610039, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China)
    3(Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China)

Received date: 2024-06-16

  Revised date: 2024-08-13

  Online published: 2025-06-11

Fold

摘要

针对柠檬皮渣利用率低以及川味香肠中脂肪含量较高的问题,该实验采用改性柠檬皮渣纤维复配凝胶作为脂肪替代物,探讨脂肪替代物不同替代率(0%、20%、40%、60%、80%、100%,质量分数)对川味香肠品质和感官的影响及其替代猪背脂的可能性。结果表明,随着脂肪替代率的增加,香肠的脂肪含量、蒸煮损失、弹性、回复性、色差红度和亮度显著降低,膳食纤维含量、硬度、咀嚼性、黏聚性显著增大(P<0.05)。低场核磁结果表明20%~60%替代率能增强香肠对水分子的束缚能力。气相色谱-离子迁移谱显示添加脂肪替代物增加了香肠中挥发性风味物质的种类;替代率为60%的香肠中乙酸乙酯、乙酸丙酯等特征性风味物质含量更高,且还含有萜品油烯、香茅醛等呈现柠檬香味的物质,说明脂肪替代物的添加对香肠的风味提升有积极作用。感官评定结果显示,替代率最高可达到60%,感官评分总体可以接受,此时香肠的膳食纤维含量增加到6.25 g/100 g,脂肪含量降低了62.34%。综上,以改性柠檬皮渣纤维为基质制备的凝胶状脂肪替代物可以用于川味香肠中替代猪背脂,且最高替代率为60%。该实验可为柠檬皮渣凝胶类脂肪替代物在香肠等高脂肉制品中的减脂应用提供一定的理论依据。

关键词： 柠檬皮渣纤维; 脂肪替代物; 猪背脂; 川味香肠; 气相色谱-离子迁移谱

本文引用格式

周静 , 王颖 , 陈艺芳 , 贺禧 , 陈诚 , 雷激 . 柠檬皮渣纤维脂肪替代物对川味香肠品质及风味的影响[J]. 食品与发酵工业, 2025 , 51(10) : 136 -144 . DOI: 10.13995/j.cnki.11-1802/ts.040195

Abstract

Aiming at the problems of the low utilization rate of lemon peel pomace and the high-fat content of Sichuan sausage, modified lemon peel fiber compound gel was used as a fat substitute, the effects of its different additive levels (0%, 20%, 40%, 60%, 80%, 100%) on the quality and sensory of Sichuan sausage and its possibility of replacing pig back fat were discussed in this experiment.Results showed that with the increase in the proportion of fat substitutes, the fat content, cooking loss, elasticity, recovery, color redness, and brightness of sausage were significantly decreased, while the dietary fiber content, hardness, chewiness, and cohesiveness were significantly increased (P<0.05).The results of low-field nuclear magnetic resonance showed that the binding ability of sausage to water molecules could be enhanced by a 20% to 60% replacement ratio of fat substitutes.Gas chromatography-ion mobility spectrometry (GC-IMS) showed that adding fat substitutes increased the variety of volatile flavor compounds in sausage.The contents of characteristic flavor substances such as ethyl acetate and propyl acetate were higher in the sausages with a 60% substitution rate, and the substances showing lemon flavor such as terpene and citronellal were also contained, indicating that the addition of fat substitute had a positive effect on the enhancement of sausage flavor.The results of the sensory evaluation showed that the substitution ratio could reach 60%, and the sensory score was generally acceptable.At this time, the dietary fiber content of the sausage increased to 6.25 g/100 g, and the fat content decreased by 62.34%.In conclusion, the gel-like fat substitute prepared from modified lemon peel pomace fibre can be used to substitute pork back fat in Sichuan sausage with a maximum substitution ratio of 60%.This experiment can provide some theoretical basis for the fat reduction application of lemon peel pomace gel-like fat substitute in high-fat meat products such as sausages.

Key words： lemon peel pomace fibre; fat substitute; pork back fat; Sichuan sausage; gas chromatography-ion mobility spectrometry(GC-IMS)

参考文献

[1] ZHOU T M, SHENG B L, GAO H T, et al.Effect of fat concentration on protein digestibility of Chinese sausage[J].Food Research International, 2024, 177:113922.
[2] 王杨, 李贝贝, 陈森高, 等.脂肪替代物在肉制品中的研究及应用进展[J].肉类研究, 2023, 37(10):57-65.
WANG Y, LI B B, CHEN S G, et al.Research and application progress of fat substitutes in meat products[J].Meat Research, 2023, 37(10):57-65.
[3] 张巧, 何雨婕, 李巧巧, 等.超微粉碎对柠檬皮渣理化、功能特性的影响[J].食品科技, 2023, 48(8):90-97.
ZHANG Q, HE Y J, LI Q Q, et al.Effect of ultra-fine grinding on physicochemical and functional properties of lemon peel residue[J].Food Science and Technology, 2023, 48(8):90-97.
[4] CHOI Y S, CHOI J H, HAN D J, et al.Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters[J].Meat Science, 2010, 84(3):557-563.
[5] FERNÁNDEZ-GINÉS J M, FERNÁNDEZ-LÓPEZ J, SAYAS-BARBERÁ E, et al.Lemon albedo as a new source of dietary fiber:Application to bologna sausages[J].Meat Science, 2003, 67(1):7-13.
[6] ALESON-CARBONELL L, FERNÁNDEZ-LÓPEZ J, SAYAS-BARBERÁ E, et al.Utilization of lemon albedo in dry-cured sausages[J].Journal of Food Science, 2003, 68(5):1826-1830.
[7] KIM C J, KIM H W, HWANG K E, et al.Effects of dietary fiber extracted from pumpkin (Cucurbita maxima Duch.) on the physico-chemical and sensory characteristics of reduced-fat frankfurters[J].Korean Journal for Food Science of Animal Resources, 2016, 36(3):309-318.
[8] CHAPPALWAR A M, PATHAK V, GOSWAMI M, et al.Efficacy of lemon albedo as fat replacer for development of ultra-low-fat chicken patties[J].Journal of Food Processing and Preservation, 2021, 45(7):e15587.
[9] DOS SANTOS M, MUNEKATA P E S, PATEIRO M, et al.Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages[J].LWT, 2020, 132:109845.
[10] 周静, 魏春菊, 赵涛, 等.物理法改性对不同品种柑橘皮渣纤维结构及理化功能特性的影响[J].食品与发酵工业, 2024,50(22):176-185.
ZHOU J, WEI C J, ZHAO T, et al.Effects of physical modification on the fibre structure and physicochemical functional properties of different citrus peel residues[J].Food and Fermentation Industries, 2024,50(22):176-185
[11] 马兰雪. 植物基块状脂肪替代物及其在红肠中的应用研究[D].锦州:渤海大学, 2021.
MA L X.Study on plant-based block fat substitute and its application in sausage[D].Jinzhou:Bohai University, 2021.
[12] WANG L Y, LI C, REN L L, et al.Production of pork sausages using Pleaurotus eryngii with different treatments as replacements for pork back fat[J].Journal of Food Science, 2019, 84(11):3091-3098.
[13] VILCAPOMA W, DE BRUIJN J, ELÍAS-PEÑAFIEL C, et al.Optimization of ultrasound-assisted extraction of dietary fiber from yellow dragon fruit peels and its application in low-fat alpaca-based sausages[J].Foods, 2023, 12(15):2945.
[14] LIU L G, ZHOU Y, WAN J, et al.Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin:On the basis of molecular docking[J].Food Chemistry-X, 2022, 15:100401.
[15] 刘春云, 赵鑫琦, 孔令茹, 等.桑葚白兰地对风干肠挥发性风味成分及品质的影响[J].食品科学, 2023, 44(6):244-253.
LIU C Y, ZHAO X Q, KONG L R, et al.Effect of mulberry brandy on volatile flavour components and quality of air-dried sausages[J].Food Science, 2023, 44(6):244-253.
[16] 吴九夷, 姚文晶, 曹传爱, 等.海藻膳食纤维对低脂低盐鸡肉法兰克福香肠品质的影响[J].食品科学, 2023, 44(2):87-93.
WU J Y, YAO W J, CAO C A, et al.Effect of seaweed dietary fiber on quality of low-fat and low-salt chicken frankfurters[J].Food Science, 2023, 44(2):87-93.
[17] 朱紫玉, 张翼飞, 俞龙浩.桔梗替代脂肪对乳化型香肠品质特性的影响[J].肉类研究, 2019, 33(9):30-35.
ZHU Z Y, ZHANG Y F, YU L H.Effect of fat replacement by Platycodon grandiflorum roots on quality characteristics of emulsified sausage[J].Meat Research, 2019, 33(9):30-35.
[18] WANG X X, XIE Y Y, LI X M, et al.Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage[J].Meat Science, 2018, 146, 154-159.
[19] MORA-GALLEGO H, SERRA X, GUÀRDIA M D, et al.Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content[J].Meat Science, 2014, 97(1):62-68.
[20] ZHUANG X B, HAN M Y, BAI Y, et al.Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber[J].Food Hydrocolloids, 2018, 74:219-226.
[21] 唐月利, 贾娜, 杨松涛, 等.亚麻籽胶-亚麻籽油乳液替代脂肪对乳化肠品质特性的影响[J].食品科学, 2023, 44(10):64-72.
TANG Y L, JIA N, YANG S T, et al.Effect of flaxseed gum-linseed oil emulsion as a fat substitute on the quality characteristics of emulsified sausage[J].Food Science, 2023, 44(10):64-72.
[22] ZHANG Q Q, LI W, LI H K, et al.Low-field nuclear magnetic resonance for online determination of water content during sausage fermentation[J].Journal of Food Engineering, 2017, 212:291-297.
[23] ZHUANG X B, JIANG X P, ZHOU H Y, et al.Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation[J].Carbohydrate Polymers, 2020, 229:115449.
[24] 徐敬欣, 张帅, 常婧瑶, 等.以多糖为基质的脂肪模拟物替代动物脂肪在法兰克福香肠中的应用[J].食品工业科技, 2021, 42(9):85-93.
XU J X, ZHANG S, CHANG J Y, et al.Application of polysaccharide-based fat mimetics to replace animal fat in frankfurter[J].Science and Technology of Food Industry, 2021, 42(9):85-93.
[25] ZHANG K Y, ZHANG C, ZHUANG H N, et al.Characterization of volatile component changes in peas under different treatments by GC-IMS and GC-MS[J].Journal of Food Quality, 2021(1), 6533083.
[26] 郇延军, 周光宏, 徐幸莲.中西方干腌火腿风味成分比较及形成机理分析[J].食品与发酵工业, 2003, 29(11):81-88.
HUAN Y J, ZHOU G H, XU X L.Flavor comparison and formation mechanism analysis of dry-cured ham from china and west countries[J].Food and Fermentation Industry, 2003, 29(11):81-88.
[27] WANG W L, FENG X, ZHANG D N, et al.Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry[J].Meat Science, 2018, 140:14-25.
[28] 田星, 任佳鑫, 穆馨怡, 等.不同食盐添加量的中式风干香肠挥发性风味成分的鉴定和分析[J].肉类工业, 2019(4):17-21.
TIAN X, REN J X, MU X Y, et al.Identification and analysis of volatile flavour components of Chinese style air-dried sausage with different adding amount of salt[J].Meat Industry, 2019(4):17-21.
[29] 李翔, 聂青玉, 赵福奎, 等.低温长时间熏制过程中香肠挥发性物质及脂肪氧化变化[J].西南大学学报, 2021, 43(8):57-64.
LI X, NIE Q Y, ZHAO F K et al.Changes of volatile substances and lipid oxidation in traditional chinese bacon during long-time smoking at low temperature[J].Journal of Southwest University, 2021, 43(8):57-64.
[30] 孙杰, 蒲丹丹, 陈海涛, 等.五香牛肉干挥发性风味成分的分离与鉴定[J].食品科学, 2016, 37(6):121-125.
SUN J, PU D D, CHEN H T, et al.Analysis of volatile flavor compounds in spiced beef jerky[J].Food Science, 2016, 37(6):121-125.
[31] 常海军, 周文斌, 朱建飞.重庆城口香肠挥发性风味成分的分离与鉴定[J].食品科学, 2016, 37(6):146-152.
CHANG H J, ZHOU W B, ZHU J F.Isolation and identification of volatile compounds of Chongqing Chengkou sausage[J].Food Science, 2016, 37(6):146-152.
[32] 高鑫, 李博, 梅俊.桑椹凝固型酸奶挥发性风味成分的分析[J].食品工业, 2018, 39(5):215-218.
GAO X, LI B, MEI J.Analysis of volatile flavor compounds from set-style yogurt with addition of mulberry juice[J].The Food Industry, 2018, 39(5):215-218.
[33] ZHU Y X, ZHANG Y W, PENG Z Q.Effect of eggplant powder on the physicochemical and sensory characteristics of reduced-fat pork sausages[J].Foods, 2021, 10(4):743.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司