熏煮香肠保水性评价模型研究

张秋会 郝婉名 李苗云 朱瑶迪 张建威 赵改名

张秋会, 郝婉名, 李苗云, 朱瑶迪, 张建威, 赵改名. 熏煮香肠保水性评价模型研究[J]. 食品工业科技, 2021, 42(1): 35-41. doi: 10.13386/j.issn1002-0306.2020030019
引用本文: 张秋会, 郝婉名, 李苗云, 朱瑶迪, 张建威, 赵改名. 熏煮香肠保水性评价模型研究[J]. 食品工业科技, 2021, 42(1): 35-41. doi: 10.13386/j.issn1002-0306.2020030019
ZHANG Qiu-hui, HAO Wan-ming, LI Miao-yun, ZHU Yao-di, ZHANG Jian-wei, ZHAO Gai-ming. Prediction Model to Evaluate the Water-holding Capacity of the Smoked and Cooked Sausages[J]. Science and Technology of Food Industry, 2021, 42(1): 35-41. doi: 10.13386/j.issn1002-0306.2020030019
Citation: ZHANG Qiu-hui, HAO Wan-ming, LI Miao-yun, ZHU Yao-di, ZHANG Jian-wei, ZHAO Gai-ming. Prediction Model to Evaluate the Water-holding Capacity of the Smoked and Cooked Sausages[J]. Science and Technology of Food Industry, 2021, 42(1): 35-41. doi: 10.13386/j.issn1002-0306.2020030019

熏煮香肠保水性评价模型研究

doi: 10.13386/j.issn1002-0306.2020030019
基金项目: 

河南省教育厅重点研究项目(20A550008);河南省重大科技攻关项目(161100110800);国家肉牛牦牛产业技术体系(CARS-37);河南农业大学科技创新基金项目(202035)。

详细信息
    作者简介:

    张秋会(1978-),女,博士,副教授,研究方向:低温肉制品加工与品质控制,E-mail:zhang-qiuhui@163.com。

    通讯作者:

    赵改名(1965-),男,博士,教授,研究方向:肉品科学,E-mail:gmzhao@126.com。

  • 中图分类号: TS251.1

Prediction Model to Evaluate the Water-holding Capacity of the Smoked and Cooked Sausages

  • 摘要: 为了构建熏煮香肠保水性(water-holding capacity,WHC)评价模型,本研究以添加不同胶体辅料的熏煮猪肉香肠的硬度、弹性、内聚性、咀嚼性、WHC、保油性(fat-holding rate,FHR)等品质指标为研究对象,采用主成分分析、聚类分析等多元分析方法,研究了熏煮香肠品质指标间的关系,构建了保水性评价模型。结果表明,除了琼脂外,其他胶体均对熏煮香肠保水性和保油性有显著影响(P<0.05);除了魔芋胶、可得然胶对弹性、内聚性没有显著影响(P>0.05),琼脂对弹性、脆性、黏着性没有显著影响(P>0.05),κ-卡拉胶对弹性没有显著影响(P>0.05)外,其他胶体对质构各个特性均有显著影响(P<0.05);熏煮肉肠的硬度与弹性、咀嚼性之间存在极显著的正相关性(P<0.01);弹性与咀嚼性之间同样有极显著的正相关性(P<0.01);保水性和内聚性、保油性之间存在极显著正相关性(P<0.01),和咀嚼性之间存在极显著负相关性(P<0.01);筛选出来了弹性和咀嚼性等关键品质评价指标,建立了熏煮香肠的综合品质评价模型Y1=0.48424A1+0.15552A2(Y1代表综合品质,A1、A2分别代表肉肠弹性和咀嚼性),及保水性预测模型Y2=0.00019A1A2-0.01851A1-0.0059A2+92.58(Y2代表保水率,A1代表弹性,A2代表咀嚼性)。保水性预测模型准确因子(Af=1.004080)以及偏差因子(Bf=1.001969)均接近于1,说明该模型可以实现产品的保水性预测和调控。
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  • 收稿日期:  2020-03-03

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