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当前位置: 首页 > 文章 > 鸟胺牛磺酸部分替代NaCl对灌肠品质的影响 食品科学 2015,36 (15) 86-89
Position: Home > Articles > Effect of Partial Substitution of Orn-Taurine for Na Cl on the Quality of Sausages FOOD SCIENCE 2015,36 (15) 86-89

鸟胺牛磺酸部分替代NaCl对灌肠品质的影响

作  者：
刘学军;刘媛
单  位：
吉林农业大学食品科学与工程学院
关键词：
灌肠;鸟胺牛磺酸;替代;NaCl;品质
摘  要：
本实验选用鸟胺牛磺酸部分替代NaCl,在NaCl使用量为2.5%的前提下,通过单因素试验考察鸟胺牛磺酸替代比(0~40%)对灌肠pH值、水分活度、色泽、质构特性以及感官品质的影响。结果表明:与未替代组相比,20%~40%的鸟胺牛磺酸替代比可显著降低灌肠的pH值、水分活度和a*值,而b*值则显著升高(P<0.05);30%~40%的鸟胺牛磺酸替代比可显著升高灌肠的L*值、硬度和胶黏性(P<0.05);40%的鸟胺牛磺酸替代比可显著增大灌肠的咀嚼性(P<0.05);感官评定结果表明,随着鸟胺牛磺酸替代比的增加,灌肠颜色变浅,咸味有所下降。综合评价结果显示,适宜的鸟胺牛磺酸替代比水平为20%。
译  名：
Effect of Partial Substitution of Orn-Taurine for Na Cl on the Quality of Sausages
作  者：
LIU Xuejun;LIU Yuan;College of Food Science and Engineering, Jilin Agricultural University;
关键词：
sausage;;orn-taurine;;substitution;;sodium chloride;;quality
摘  要：
Orn-taurine was used to partially replace sodium chloride in sausages. Substitution ratios ranging from 0 to 40% based on 2.5% total sodium chloride were investigated. The effect of orn-taurine substitution ratio on the pH, water activity, color, texture properties and sensory evaluation of sausages was examined. The results showed that a substitution ratio ranging from 20% to 40% could significantly decrease the p H, a* value and water activity of sausages, but increase the b* value(P < 0.05). A substitution ratio ranging from 30% to 40% could significantly increased the L*, hardness and gumminess of sausages(P < 0.05). The substitution ratio of 40% could significantly increase the chewiness of sausages(P < 0.05). Sensory evaluation results showed that with an increase in orn-taurine substitution ratio, the color became lighter, and the salty taste exhibited a decline. Based on comprehensive consideration of water activity, pH, color, texture properties and sensory evaluation, the suitable substitution ratio was 20%.

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