The objective of this study was to investigate the feasibility of partially replacing NaCl with salty pig bone peptides(SPBP)in the production of low-NaCl sausages(LNS).The impact of varying proportions of SPBP replacing NaCl on sensory attributes,texture characteristics,color variation,pH,yield,moisture content,taste,and volatile profile was examined.The findings indicated that sausages supplemented with 1％NaCl+l％SPBP(1％LNS-SPBP)outperformed the control(supplemented with 2％NaCl)in terms of color,appearance,taste and flavor,while tissue structure was comparable to that of the control group.Additionally,1％LNS-SPBP significantly enhanced the textural properties of LNS(P＜0.05).E-tongue results demonstrated that the salty,freshness,sweetness,and richness attributes of 1％LNS-SPBP surpassed those of the control and other experimental groups,while sour,bitter and bitter aftertaste were notably reduced compared to the control group.However,the sausage yield and moisture content were significantly(P＜0.05)diminished when different percentages of SPBP were applied.Furthermore,HS-GC-IMS analysis revealed alterations in the volatile profiles of LNS,and in combination with the results of the sensory scores,a certain amount of SPBP in place of NaCl conferred a better flavor to LNS.In conclusion,the combination of 1％LNS-SPBP effectively substituted 2％NaCl,achieving the objective of reducing salt content without compromising saltiness in LNS.
关键词
咸味猪骨肽/低盐香肠/品质/风味/电子舌/顶空气相色谱-离子迁移谱
Key words
salty pig bone peptides/low-NaCl sausage/quality/flavor/E-tongue/headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)
维普
万方数据