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

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

河南农业大学食品科学技术学院，河南郑州 450002

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
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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

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

College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China

摘要

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。
- 低盐肉糜制品 /
- KCl /
- 小麦蛋白
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.
- 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。

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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

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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

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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

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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±285.52^b	0.80±0.05^a	0.28±0.03^a	820.33±147.43^c	653.77±129.04^b	0.09±0.01^ab
	4	3886.55±499.97^a	0.79±0.08^a	0.27±0.03^ab	957.04±274.97^b	784.21±222.09^a	0.10±0.01^a
	6	3851.93±436.51^a	0.78±0.07^a	0.26±0.03^b	1026.48±219.24^a	794.01±147.92^a	0.09±0.01^ab
	8	4050.90±381.83^a	0.73±0.06^b	0.23±0.03^c	974.77±182.53^b	815.05±172.81^a	0.08±0.01^c
20	0	2987.75±340.12^b	0.77±0.08^a	0.30±0.03^a	888.19±118.02^ab	684.37±132.82	0.09±0.02^b
	4	3210.90±383.51^ab	0.70±0.07^b	0.22±0.03^b	723.81±153.05^b	707.99±126.42	0.07±0.01^c
	6	3514.20±947.07^a	0.81±0.04^a	0.28±0.04^a	966.22±295.90^a	784.82±240.34	0.11±0.02^a
	8	3363.49±854.96^ab	0.81±0.05^a	0.28±0.02^a	868.82±256.21^ab	702.22±211.00	0.11±0.01^a
30	0	1936.03±311.58^c	0.76±0.06^a	0.38±0.03^a	739.32±143.63	549.66±121.42^b	0.14±0.01^a
	4	2307.77±433.63^b	0.78±0.05^a	0.31±0.03^b	707.97±156.70	551.78±128.56^b	0.11±0.01^b
	6	3167.49±438.52^a	0.70±0.07^b	0.24±0.03^c	754.08±141.74	637.95±124.65^a	0.07±0.01^c
	8	2945.87±271.78^a	0.67±0.06^b	0.23±0.02^c	675.33±100.16	613.35±84.22^a	0.07±0.01^c
40	0	2558.89±337.63^c	0.72±0.06	0.29±0.0.02^a	734.52±127.21	534.02±120.67^b	0.08±0.00^a
	4	3342.13±440.56^b	0.68±0.08	0.23±0.0.03^b	662.01±162.19	587.74±122.78^a	0.07±0.01^b
	6	3803.64±595.99^a	0.70±0.07	0.22±0.0.02^b	772.60±208.73	642.69±179.28^a	0.07±0.01^b
	8	3450.75±277.71^b	0.66±0.06	0.23±0.0.02^b	719.00±127.73	578.38±112.52^a	0.07±0.01^b
50	0	2859.41±310.51^c	0.76±0.04	0.30±0.03^a	849.67±136.66	648.61±112.87	0.09±0.01^a
	4	3365.51±321.30^ab	0.73±0.07	0.26±0.04^b	876.12±198.96	640.77±151.47	0.08±0.01^b
	6	3221.86±491.26^b	0.71±0.08	0.25±0.03^b	815.23±200.66	584.95±178.62	0.08±0.01^b
	8	3233.39±442.10^a	0.75±0.06	0.24±0.03^b	892.25±192.84	664.31±146.19	0.08±0.01^b
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。

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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	0	68.28±1.96	2.98±0.43^b	8.77±1.20^c
	4	68.33±2.07	3.55±0.28^a	10.12±0.36^b
	6	69.23±1.73	3.80±0.27^a	10.48±0.60^b
	8	69.54±0.82	3.61±0.17^a	12.05±0.35^a
20	0	68.93±0.84	3.96±0.41	9.17±0.66^b
	4	69.41±0.64	3.77±0.34	11.34±0.87^a
	6	70.60±1.56	3.66±0.32	11.09±0.88^a
	8	69.99±2.26	3.46±0.19	11.44±0.57^a
30	0	68.19±4.74	3.89±0.25^a	9.80±0.83^b
	4	69.99±5.42	3.88±0.65^a	10.62±0.80^ab
	6	74.14±1.16	3.05±0.27^b	10.31±0.56^ab
	8	71.39±3.66	3.12±0.24^b	10.77±0.39^a
	0	73.49±1.47	2.85±0.51	8.37±0.95^b
40	4	73.08±1.80	2.74±0.26	9.85±0.78^a
40	6	74.18±2.15	2.45±0.13	10.46±0.55^a
	8	71.88±1.44	2.43±0.25	11.08±1.24^a
	0	70.87±1.94	3.84±0.29^a	9.22±0.66^b
50	4	71.16±1.51	3.56±0.10^a	11.39±0.53^a
50	6	71.98±3.50	3.11±0.30^b	9.95±0.82^b
	8	72.76±1.53	3.65±0.15^a	11.20±0.52^a

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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。

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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
品质指标	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

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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
变量	代表指标	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

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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
实验组别	Y₁	Y₂	Y₃	综合得分Y₄	得分排名
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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