Regulation and Control of Wheat Protein on the Comprehensive Quality of Low-salt Sausage Substitued Partly by KCl
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摘要: 目的:为研究小麦蛋白对低盐猪肉熏煮香肠品质的调控规律,确定低盐条件下小麦蛋白的适用范围。方法:采用单因素实验,设计0~50%的KCl替代水平,添加0~8%的小麦蛋白,测定产品质构、色泽、出品率、保水性等品质指标;借助于方差分析、相关分析、主成分分析、回归分析等多元分析方法,研究小麦蛋白对低盐产品品质的影响规律,探讨熏煮香肠品质指标间的关系,构建综合品质评价方法,并进行应用研究。结果:在20%~30%等KCl低替代食盐比例下,6%~8%的小麦蛋白显著提高产品出品率和保水率;构建了小麦蛋白调控低盐猪肉香肠综合品质评价模型:Y4=0.342×(0.127×Z1+0.169×Z2+……−0.110×Z10−0.108×Z11)+0.230×(0.328×Z1−0.185×Z2+……+0.115×Z10+0.249×Z11)+0.146×(−0.088×Z1+0.315×Z2+……+0.367×Z10+0.308×Z11);找到了小麦蛋白调控低盐猪肉香肠的最佳条件,即氯化钾替代食盐量为40%,小麦蛋白添加量为6%。结论:利用多元分析方法,构建小麦蛋白对熏煮香肠综合品质的预测模型,可以指导实际生产,进行产品品质调控。Abstract: Objective: The aim of this paper was to study the effect of wheat protein on the quality of low-NaCl pork sausage and find the suitable range of wheat protein under different NaCl conditions. Methods: By single factor experiment, 0~50% KCl substitution levels and 0~8% wheat protein adding levels were applied. The texture, color, yield and water-holding capacity of products were determined. And then all the data were processed by means of variance analysis, correlation analysis, principal component analysis and regression analysis to study the effects of wheat protein on the quality of low-NaCl products, discuss the relationship between the quality indexes, establish the comprehensive quality evaluation model and find the optimum addition of wheat protein under different KCl substitution levels with the established model. Results: When KCl substituted level was 20%~30%, 6%~8% wheat protein significantly increased the product yield and water-holding capacity. The comprehensive quality evaluation model of low-NaCl pork sausage controlled by wheat protein was established: Y4=0.342×(0.127×Z1+0.169×Z2+...−0.110×Z10−0.108×Z11)+0.230×(0.328×Z10−0.185×Z2+...+0.115×Z10+0.249×Z11)+0.146×(−0.088×Z1+0.315×Z2+...+0.367×Z10+0.308×Z11). The optimum condition of wheat protein regulating low-NaCl pork sausage was 40% KCl substitution, and wheat protein addition was 6%. Conclusion: Construction of the prediction model of wheat protein addition to the quality of smoked and cooked sausage by multivariate analysis methods could guide the actual production and control the product quality.
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Key words:
- low-salt minced meat products /
- KCl /
- wheat protein
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图 1 小麦蛋白对低钠盐猪肉香肠出品率的影响
Figure 1. Effect of wheat protein on the yield of low-salt pork sausage
注:不同小写字母表示不同小麦蛋白添加量间差异显著(P<0.05),图2同。
表 1 香肠加工配方(以1 kg原料肉计)
Table 1. Recipe of sausages (in total raw muscle of 1 kg)
名称 含量(g) 名称 含量(g) 名称 含量(g) 冰水 450 白胡椒粉 1.5 异抗坏血酸钠 0.5 白砂糖 15 味精 3 亚硝酸盐 0.15 生姜粉 1.5 鸡精 2 八角粉 1 复合磷酸盐 3 表 2 实验设计因素水平
Table 2. Factors and levels for test
实验
处理KCl替代食
盐量(%)小麦蛋白
添加量(%)实验
处理KCl替代食
盐量(%)小麦蛋白
添加量(%)1 0 0 11 30 6 2 0 4 12 30 8 3 0 6 13 40 0 4 0 8 14 40 4 5 20 0 15 40 6 6 20 4 16 40 8 7 20 6 17 50 0 8 20 8 18 50 4 9 30 0 19 50 6 10 30 4 20 50 8 表 3 小麦蛋白添加量对低钠盐猪肉香肠质构特性的影响
Table 3. Effect of wheat protein addition on texture of low-salt pork sausage
氯化钾替代量(%) 小麦蛋白添加量(%) 硬度(g) 弹性 内聚性 胶着性(g) 咀嚼性(g)
回复性0 0 2882.13±285.52b 0.80±0.05a 0.28±0.03a 820.33±147.43c 653.77±129.04b 0.09±0.01ab 4 3886.55±499.97a 0.79±0.08a 0.27±0.03ab 957.04±274.97b 784.21±222.09a 0.10±0.01a 6 3851.93±436.51a 0.78±0.07a 0.26±0.03b 1026.48±219.24a 794.01±147.92a 0.09±0.01ab 8 4050.90±381.83a 0.73±0.06b 0.23±0.03c 974.77±182.53b 815.05±172.81a 0.08±0.01c 20 0 2987.75±340.12b 0.77±0.08a 0.30±0.03a 888.19±118.02ab 684.37±132.82 0.09±0.02b 4 3210.90±383.51ab 0.70±0.07b 0.22±0.03b 723.81±153.05b 707.99±126.42 0.07±0.01c 6 3514.20±947.07a 0.81±0.04a 0.28±0.04a 966.22±295.90a 784.82±240.34 0.11±0.02a 8 3363.49±854.96ab 0.81±0.05a 0.28±0.02a 868.82±256.21ab 702.22±211.00 0.11±0.01a 30 0 1936.03±311.58c 0.76±0.06a 0.38±0.03a 739.32±143.63 549.66±121.42b 0.14±0.01a 4 2307.77±433.63b 0.78±0.05a 0.31±0.03b 707.97±156.70 551.78±128.56b 0.11±0.01b 6 3167.49±438.52a 0.70±0.07b 0.24±0.03c 754.08±141.74 637.95±124.65a 0.07±0.01c 8 2945.87±271.78a 0.67±0.06b 0.23±0.02c 675.33±100.16 613.35±84.22a 0.07±0.01c 40 0 2558.89±337.63c 0.72±0.06 0.29±0.0.02a 734.52±127.21 534.02±120.67b 0.08±0.00a 4 3342.13±440.56b 0.68±0.08 0.23±0.0.03b 662.01±162.19 587.74±122.78a 0.07±0.01b 6 3803.64±595.99a 0.70±0.07 0.22±0.0.02b 772.60±208.73 642.69±179.28a 0.07±0.01b 8 3450.75±277.71b 0.66±0.06 0.23±0.0.02b 719.00±127.73 578.38±112.52a 0.07±0.01b 50 0 2859.41±310.51c 0.76±0.04 0.30±0.03a 849.67±136.66 648.61±112.87 0.09±0.01a 4 3365.51±321.30ab 0.73±0.07 0.26±0.04b 876.12±198.96 640.77±151.47 0.08±0.01b 6 3221.86±491.26b 0.71±0.08 0.25±0.03b 815.23±200.66 584.95±178.62 0.08±0.01b 8 3233.39±442.10a 0.75±0.06 0.24±0.03b 892.25±192.84 664.31±146.19 0.08±0.01b 注:平均值±标准差;同列不同字母表示差异显著(P<0.05),表4同。 表 4 小麦蛋白添加量对低钠盐猪肉香肠色泽的影响
Table 4. Effect of wheat protein on the color of low-salt pork sausage
氯化钾替
代量(%)小麦蛋白添
加量(%)L* a* b*
00 68.28±1.96 2.98±0.43b 8.77±1.20c 4 68.33±2.07 3.55±0.28a 10.12±0.36b 6 69.23±1.73 3.80±0.27a 10.48±0.60b 8 69.54±0.82 3.61±0.17a 12.05±0.35a
200 68.93±0.84 3.96±0.41 9.17±0.66b 4 69.41±0.64 3.77±0.34 11.34±0.87a 6 70.60±1.56 3.66±0.32 11.09±0.88a 8 69.99±2.26 3.46±0.19 11.44±0.57a
300 68.19±4.74 3.89±0.25a 9.80±0.83b 4 69.99±5.42 3.88±0.65a 10.62±0.80ab 6 74.14±1.16 3.05±0.27b 10.31±0.56ab 8 71.39±3.66 3.12±0.24b 10.77±0.39a 0 73.49±1.47 2.85±0.51 8.37±0.95b 40 4 73.08±1.80 2.74±0.26 9.85±0.78a 6 74.18±2.15 2.45±0.13 10.46±0.55a 8 71.88±1.44 2.43±0.25 11.08±1.24a 0 70.87±1.94 3.84±0.29a 9.22±0.66b 50 4 71.16±1.51 3.56±0.10a 11.39±0.53a 6 71.98±3.50 3.11±0.30b 9.95±0.82b 8 72.76±1.53 3.65±0.15a 11.20±0.52a 表 5 低钠盐猪肉香肠品质指标相关性分析结果
Table 5. Correlation analysis results of quality indexes of low-salt pork sausage
硬度 弹性 内聚性 胶着性 回复性 咀嚼性 保水性 L* a* b* 出品率 硬度 1 弹性 0.072 1 内聚性 −0.248** 0.420** 1 胶着性 0.750** 0.285** 0.340** 1 回复性 −0.093 0.345** 0.829** 0.340** 1 咀嚼性 0.667** 0.545** 0.413** 0.942** 0.376** 1 保水性 −0.094 −0.140 −0.102 −0.108 −0.321* −0.121 1 L* −0.251** −0.313** −0.191* −0.323** −0.274** −0.368** 0.372** 1 a* −0.012 0.439** 0.392** 0.184* 0.385** 0.301** −0.089 −0.524** 1 b* 0.410** −0.086 −0.262** 0.178 −0.072 0.121 0.020 −0.057 0.047 1 出品率 0.204 −0.169 −0.274* 0.068 −0.372** 0.011 0.653** 0.447** −0.328* 0.294* 1 注:*表示在0.05级别(双尾)相关性显著;**表示在0.01级别(双尾)相关性极显著。 表 6 低钠盐猪肉香肠品质指标主成分分析结果
Table 6. Principal component analysis results of quality indexes of low-salt pork sausage
品质指标 主成分载荷 1 2 3 硬度 0.479 0.829 −0.142 内聚性 0.635 −0.468 0.507 胶着性 0.750 0.604 0.110 咀嚼性 0.839 0.462 0.219 回复性 0.723 −0.359 0.175 L* −0.607 0.023 0.538 a* 0.469 −0.255 −0.253 b* −0.097 0.578 −0.438 弹性 0.636 −0.181 0.318 保水性 −0.415 0.290 0.591 出品率 −0.405 0.630 0.497 特征值 3.760 2.527 1.610 方差贡献率(%) 34.180 22.975 14.636 累计方差贡献率(%) 34.180 57.155 71.791 表 7 低钠盐猪肉香肠品质指标特征向量
Table 7. Characteristic vector of quality index of low-salt pork sausage
变量 代表指标 主成分特征向量 1 2 3 Z1 硬度 0.127 0.328 −0.088 Z2 内聚性 0.169 −0.185 0.315 Z3 胶着性 0.199 0.239 0.068 Z4 咀嚼性 0.223 0.183 0.136 Z5 回复性 0.192 −0.142 0.109 Z6 L* −0.161 0.009 0.334 Z7 a* 0.125 −0.101 −0.157 Z8 b* −0.026 0.229 −0.272 Z9 弹性 0.169 −0.072 0.197 Z10 保水性 −0.110 0.115 0.367 Z11 出品率 −0.108 0.249 0.308 表 8 基于本实验的模型应用结果
Table 8. Model application results based on this experiment
实验
组别主成分得分 综合
得分Y4得分
排名Y1 Y2 Y3 1 646.0841 1294.214 −32.0967 513.944 16 2 765.9907 1517.099 −48.3637 603.8405 5 3 795.6868 1598.718 −72.3754 629.2633 2 4 779.8768 1605.297 −94.547 622.1324 3 5 678.9354 1351.75 −29.7239 538.7586 11 6 635.0935 1353.959 −85.1661 516.1784 14 7 783.448 1561.979 −57.2907 618.83 4 8 726.3665 1474.586 −61.5238 578.5897 6 9 486.3306 946.0832 32.31281 388.6419 20 10 526.896 1061.847 −0.09311 424.4096 19 11 641.263 1352.715 −72.637 519.8313 13 12 578.6913 1246.26 −70.0334 474.3272 17 13 559.1226 1147.402 −19.8029 452.2313 18 14 670.0069 1407.528 −80.3282 541.1458 9 15 813.3013 1653.249 −85.7992 645.8696 1 16 657.4814 1426.139 −109.706 536.8534 12 17 646.7199 1293.972 −25.4735 515.0727 15 18 714.2957 1465.536 −69.5674 571.2057 7 19 671.1944 1393.606 −67.5053 540.2221 10 20 693.1419 1397.355 −44.6086 551.9333 8 -
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