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当前位置: 首页 > 文章 > 油炸风味鱼浆猪肉复合香肠的配方优化 华中农业大学学报 2019 (6) 33-40
Position: Home > Articles > 油炸风味鱼浆猪肉复合香肠的配方优化 Journal of Huazhong Agricultural University 2019 (6) 33-40

油炸风味鱼浆猪肉复合香肠的配方优化

作  者：
秦瑞珂;刘曼曼;熊善柏;尹涛;杜红英;刘茹
单  位：
华中农业大学食品科学技术学院
关键词：
鱼浆;猪肉;复合香肠;配方;空气炸制;油炸风味;凝胶性能;感官品质
摘  要：
以猪肉和全鱼浆为原料,大豆分离蛋白、马铃薯淀粉等为辅料,通过空气炸锅来制备具有油炸风味的鱼浆猪肉复合香肠,并对其配方进行了优化.结果发现:全鱼浆中的鱼骨在高温热空气的作用下形成了一定的骨香味,但添加过多,产品会出现沙粒感,且其凝胶性能随着鱼浆添加量的增加呈现先上升后下降的趋势;适量添加猪肥肉可明显改善产品口感,使复合香肠产生油炸制品的风味;大豆分离蛋白和马铃薯淀粉可以提高复合香肠的破断强度和凹陷深度,但添加过多会使感官品质下降;复合磷酸盐的加入可显著提高香肠的破断强度,使产品质地更加均匀;考虑到产品的凝胶性能和口感,加水量不宜过多.在按配料占猪瘦肉质量百分比计量的情况下,鱼浆、猪肥肉、大豆分离蛋白、马铃薯淀粉、复合磷酸盐和水分的添加量分别为20%、20%、10%、14%、0.5%、60%时,油炸风味鱼浆猪肉复合香肠的品质能达到最佳.
作  者：
QIN Ruike;LIU Manman;XIONG Shanbai;YIN Tao;DU Hongying;LIU Ru;College of Food Science and Technology,Huazhong Agricultural University;National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan);
关键词：
fish paste;;pork;;composite sausage;;formula;;air frying;;frying flavor;;gel properties;;sensory quality
摘  要：
The fish paste-pork composite sausage with frying flavor was prepared by air frying and its formula was optimized,in which pork and fish paste were used as raw materials,soy protein isolate and potato starch were used as excipients. The results showed that fish bone in the whole fish paste formed a certain bone fragrance under the hot air. But excessive addition of fish paste caused grittiness. The gel properties of the product exhibited an increasing trend followed by declining with increasing fish paste addition. Appropriate addition of fat could significantly improve the taste of the product,and promote the formation of frying flavor of the composite sausage. Soy protein isolate and potato starch could improve the breaking force and deformation of the composite sausage,but excessive addition would reduce the sensory quality of the product. Adding compound phosphate could improve the breaking force and help to obtain a more uniform texture. Taking the gel properties and taste into consideration,water should not be added too much. The optimized formula of fish paste-pork composite sausage with frying flavor was as following:20% fish paste,20% fat,10% soy protein isolate,14% potato starch,0.5% compound phosphate and 60% water.

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