期刊论文

Effect of Three Plant Proteins and Different Addition Amounts on the Quality Characteristics of Emulsified Sausages

中文

食品科技

1005-9989

2023

48

03

132-139

农产品加工与转化湖北省重点实验室开放课题(2020-01)；

本校为第一机构

为改善乳化香肠质构状态不好、出水出油较多等问题，在乳化肠中分别添加1.5%、2.5%、3.5%、4.5%、5.5%的大豆分离蛋白、豌豆蛋白、花生蛋白这3种植物蛋白，测定其乳化香肠的水分含量、剪切力、蒸煮损失、色差、感官评价、质构分析等关键指标，研究对香肠品质特性的影响。随着3种植物蛋白添加量的增加，香肠蒸煮损失显著降低，凝胶的保水性提高，感官评价显著增高。大豆分离蛋白添加量为3.5%、花生蛋白和豌豆蛋白组添加量为4.5%～5.5%时，乳化香肠感官评价得分较高。添加植物蛋白显著降低香肠红度，添加量不小于3.5%时3种植物蛋白显著增加香肠黄度。添加植物蛋白可以显著提高乳化香肠的硬度和咀嚼...

In order to improve the problems of poor texture state of emulsified sausage and more oil out of water,the emulsified intestine was added with soybean protein isolate,pea protein and peanut protein of 1.5%,2.5%,3.5%,4.5%and 5.5%,respectively.The key indexes of emulsifie...MORE In order to improve the problems of poor texture state of emulsified sausage and more oil out of water,the emulsified intestine was added with soybean protein isolate,pea protein and peanut protein of 1.5%,2.5%,3.5%,4.5%and 5.5%,respectively.The key indexes of emulsified sausage,such as moisture content,shear force,cooki...