摘要
以莲藕全粉和鸭肉为原料,开发营养均衡的复合乳化肠.以感官评分为主要响应指标,结合持水性、色泽和质构等品质特性,在单因素试验的基础上利用Box-Behnken响应面试验优化莲藕鸭肉复合乳化肠的配方和工艺条件.结果表明,在0.4％TG酶介导下,莲藕全粉添加量、食盐添加量及其交互作用对莲藕鸭肉复合乳化肠的感官评分有显著影响(P＜0.05),获得优化后最佳配方及工艺条件为莲藕全粉添加量5.5％、食盐添加量1.6％、大豆分离蛋白添加量3.1％、斩拌时间106 s,此配方工艺条件下制备的乳化肠色泽鲜红、切面光滑紧密、鸭肉气味浓郁、口感良好,感官评分为84.8分,与模型理论值接近.该研究可为莲藕全粉及鸭肉的精加工和开发提供参考依据.
Abstract
With lotus root whole powder and duck meat as the raw materials,compound emulsified sausage with balanced nutrition is developed.With sensory score as the main response index,combined with the quality characteristics such as water holding capacity,color and texture,based on single factor test,Box-Behnken response surface test is used to optimize the formula and process conditions of compound emulsified sausage with lotus root and duck meat.The results show that under the mediation of 0.4％TGase,lotus root whole powder addition amount,salt addition amount and their interaction have significant effect on the sensory score of compound emulsified sausage with lotus root and duck meat(P＜0.05).After optimization,the optimal formula and process conditions are as follows:lotus root whole powder addition amount is 5.5％,salt addition content is 1.6％,soybean protein isolate addition amount is 3.1％,chopping time is 106 s.The emulsified sausage prepared under such formula process conditions is bright red in color,smooth and compact in section,rich in duck meat odor and good in taste,with the sensory score of 84.8 points,which is close to the theoretical value of the model.This study can provide references for the intensive processing and development of lotus root whole powder and duck meat.
基金项目
湖北省科技项目(2021BED006)
产学研合作项目(whpu-2022-kj-144)
产学研合作项目(whpu-2022-kj-341)
维普
万方数据