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中国精品科技期刊2020

小麦蛋白对钾盐替代猪肉熏煮香肠综合品质的调控作用

张秋会 刘昶 赵莉君 赵改名 李苗云 赵春波

张秋会,刘昶,赵莉君,等. 小麦蛋白对钾盐替代猪肉熏煮香肠综合品质的调控作用[J]. 食品工业科技,2022,43(23):79−85. doi:  10.13386/j.issn1002-0306.2022020077
引用本文: 张秋会,刘昶,赵莉君,等. 小麦蛋白对钾盐替代猪肉熏煮香肠综合品质的调控作用[J]. 食品工业科技,2022,43(23):79−85. doi:  10.13386/j.issn1002-0306.2022020077
ZHANG Qiuhui, LIU Chang, ZHAO Lijun, et al. Regulation and Control of Wheat Protein on the Comprehensive Quality of Low-salt Sausage Substitued Partly by KCl[J]. Science and Technology of Food Industry, 2022, 43(23): 79−85. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022020077
Citation: ZHANG Qiuhui, LIU Chang, ZHAO Lijun, et al. Regulation and Control of Wheat Protein on the Comprehensive Quality of Low-salt Sausage Substitued Partly by KCl[J]. Science and Technology of Food Industry, 2022, 43(23): 79−85. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022020077

小麦蛋白对钾盐替代猪肉熏煮香肠综合品质的调控作用

doi: 10.13386/j.issn1002-0306.2022020077
基金项目: 河南农业大学特殊创新基金(KJCX2020C04);河南省重点研发与推广专项(科技攻关)项目(212102110081);河南省高校科技创新团队项目(22IRTSTHN021);国家肉牛牦牛产业技术体系(CARS-37)。
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:

    李苗云(1976−),女,博士,教授,研究方向:肉品科学,E-mail:limy7476@126.com

  • 中图分类号: TS251.6

Regulation and Control of Wheat Protein on the Comprehensive Quality of Low-salt Sausage Substitued Partly by KCl

  • 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。
  • 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。

    图  2  小麦蛋白对低钠盐猪肉香肠保水率的影响

    Figure  2.  Effect of wheat protein on water retention of low-salt pork sausage

    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
    下载: 导出CSV

    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(%)
    10011306
    20412308
    30613400
    40814404
    520015406
    620416408
    720617500
    820818504
    930019506
    1030420508
    下载: 导出CSV

    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
    002882.13±285.52b0.80±0.05a0.28±0.03a820.33±147.43c653.77±129.04b0.09±0.01ab
    43886.55±499.97a0.79±0.08a0.27±0.03ab957.04±274.97b784.21±222.09a0.10±0.01a
    63851.93±436.51a0.78±0.07a0.26±0.03b1026.48±219.24a794.01±147.92a0.09±0.01ab
    84050.90±381.83a0.73±0.06b0.23±0.03c974.77±182.53b815.05±172.81a0.08±0.01c
    2002987.75±340.12b0.77±0.08a0.30±0.03a888.19±118.02ab684.37±132.820.09±0.02b
    43210.90±383.51ab0.70±0.07b0.22±0.03b723.81±153.05b707.99±126.420.07±0.01c
    63514.20±947.07a0.81±0.04a0.28±0.04a966.22±295.90a784.82±240.340.11±0.02a
    83363.49±854.96ab0.81±0.05a0.28±0.02a868.82±256.21ab702.22±211.000.11±0.01a
    3001936.03±311.58c0.76±0.06a0.38±0.03a739.32±143.63549.66±121.42b0.14±0.01a
    42307.77±433.63b0.78±0.05a0.31±0.03b707.97±156.70551.78±128.56b0.11±0.01b
    63167.49±438.52a0.70±0.07b0.24±0.03c754.08±141.74637.95±124.65a0.07±0.01c
    82945.87±271.78a0.67±0.06b0.23±0.02c675.33±100.16613.35±84.22a0.07±0.01c
    4002558.89±337.63c0.72±0.060.29±0.0.02a734.52±127.21534.02±120.67b0.08±0.00a
    43342.13±440.56b0.68±0.080.23±0.0.03b662.01±162.19587.74±122.78a0.07±0.01b
    63803.64±595.99a0.70±0.070.22±0.0.02b772.60±208.73642.69±179.28a0.07±0.01b
    83450.75±277.71b0.66±0.060.23±0.0.02b719.00±127.73578.38±112.52a0.07±0.01b
    5002859.41±310.51c0.76±0.040.30±0.03a849.67±136.66648.61±112.870.09±0.01a
    43365.51±321.30ab0.73±0.070.26±0.04b876.12±198.96640.77±151.470.08±0.01b
    63221.86±491.26b0.71±0.080.25±0.03b815.23±200.66584.95±178.620.08±0.01b
    83233.39±442.10a0.75±0.060.24±0.03b892.25±192.84664.31±146.190.08±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。
    下载: 导出CSV

    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*

    0
    068.28±1.962.98±0.43b8.77±1.20c
    468.33±2.073.55±0.28a10.12±0.36b
    669.23±1.733.80±0.27a10.48±0.60b
    869.54±0.823.61±0.17a12.05±0.35a

    20
    068.93±0.843.96±0.419.17±0.66b
    469.41±0.643.77±0.3411.34±0.87a
    670.60±1.563.66±0.3211.09±0.88a
    869.99±2.263.46±0.1911.44±0.57a

    30
    068.19±4.743.89±0.25a9.80±0.83b
    469.99±5.423.88±0.65a10.62±0.80ab
    674.14±1.163.05±0.27b10.31±0.56ab
    871.39±3.663.12±0.24b10.77±0.39a
    073.49±1.472.85±0.518.37±0.95b
    40473.08±1.802.74±0.269.85±0.78a
    674.18±2.152.45±0.1310.46±0.55a
    871.88±1.442.43±0.2511.08±1.24a
    070.87±1.943.84±0.29a9.22±0.66b
    50471.16±1.513.56±0.10a11.39±0.53a
    671.98±3.503.11±0.30b9.95±0.82b
    872.76±1.533.65±0.15a11.20±0.52a
    下载: 导出CSV

    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0.0721
    内聚性−0.248**0.420**1
    胶着性0.750**0.285**0.340**1
    回复性−0.0930.345**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*−0.1211
    L*−0.251**−0.313**−0.191*−0.323**−0.274**−0.368**0.372**1
    a*−0.0120.439**0.392**0.184*0.385**0.301**−0.089−0.524**1
    b*0.410**−0.086−0.262**0.178−0.0720.1210.020−0.0570.0471
    出品率0.204−0.169−0.274*0.068−0.372**0.0110.653**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。
    下载: 导出CSV

    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
    123
    硬度0.4790.829−0.142
    内聚性0.635−0.4680.507
    胶着性0.7500.6040.110
    咀嚼性0.8390.4620.219
    回复性0.723−0.3590.175
    L*−0.6070.0230.538
    a*0.469−0.255−0.253
    b*−0.0970.578−0.438
    弹性0.636−0.1810.318
    保水性−0.4150.2900.591
    出品率−0.4050.6300.497
    特征值3.7602.5271.610
    方差贡献率(%)34.18022.97514.636
    累计方差贡献率(%)34.18057.15571.791
    下载: 导出CSV

    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
    123
    Z1硬度0.1270.328−0.088
    Z2内聚性0.169−0.1850.315
    Z3胶着性0.1990.2390.068
    Z4咀嚼性0.2230.1830.136
    Z5回复性0.192−0.1420.109
    Z6L*−0.1610.0090.334
    Z7a*0.125−0.101−0.157
    Z8b*−0.0260.229−0.272
    Z9弹性0.169−0.0720.197
    Z10保水性−0.1100.1150.367
    Z11出品率−0.1080.2490.308
    下载: 导出CSV

    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
    Y1Y2Y3
    1646.08411294.214−32.0967513.94416
    2765.99071517.099−48.3637603.84055
    3795.68681598.718−72.3754629.26332
    4779.87681605.297−94.547622.13243
    5678.93541351.75−29.7239538.758611
    6635.09351353.959−85.1661516.178414
    7783.4481561.979−57.2907618.834
    8726.36651474.586−61.5238578.58976
    9486.3306946.083232.31281388.641920
    10526.8961061.847−0.09311424.409619
    11641.2631352.715−72.637519.831313
    12578.69131246.26−70.0334474.327217
    13559.12261147.402−19.8029452.231318
    14670.00691407.528−80.3282541.14589
    15813.30131653.249−85.7992645.86961
    16657.48141426.139−109.706536.853412
    17646.71991293.972−25.4735515.072715
    18714.29571465.536−69.5674571.20577
    19671.19441393.606−67.5053540.222110
    20693.14191397.355−44.6086551.93338
    下载: 导出CSV
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出版历程
  • 收稿日期:  2022-02-14
  • 网络出版日期:  2022-10-20
  • 刊出日期:  2022-11-23

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