期刊论文

中文

食品工业科技

1002-0306

2015

36

18

310-314,319

10.13386/j.issn1002-0306.2015.18.054

本校为第一机构

将聚葡萄糖膳食纤维以0%、1%、2%、3%添加到香肠中,并结合不同配比的低钠盐,研究聚葡萄糖对低钠盐香肠的色泽、感官评定、电子舌味觉、保水性、质构等品质特性的影响。结果表明:随着聚葡萄糖添加量的增加,低钠盐香肠的亮度减小、红色增大而黄色减少;用“KCl+CaCl_2”部分替代NaCl的低钠盐香肠的感官评分较低;电子舌的味觉雷达图表明仅酸味和鲜味有区别;KCl部分替代NaCl的低钠盐香肠保水性有上升趋势。质构测定结果表明,不同替代比例的复合盐对香肠质构指标的影响相对较大,而添加聚葡萄糖对KCl部分替代NaCl的低钠盐香肠的硬度、胶粘性和咀嚼性有增强的作用。

The dietary fiber polydextrose at 0%,1%,2%,and 3% application levels was added to sausage formulated with reduced amounts of sodium salt. Quality characteristics of the low-sodium salt sausages,including color,sensory attributes（evaluated by a taste panel and electronic tongue）,water-holding capacity,and textural profile were analyzed. The results showed that with increasing the polydextrose content the brightness and yellow values of low-sodium salt sausages decreased,while red value increased. The sensory quality of low-sodium salt sausages...