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

doi:10.13386/j.issn1002-0306.2020030019

熏煮香肠保水性评价模型研究

河南农业大学食品科学技术学院, 河南省肉制品加工与质量安全控制实验室, 河南郑州 450002

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
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出版历程
- 收稿日期: 2020-03-02
- 网络出版日期: 2021-01-07
- 刊出日期: 2020-12-31

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

College of Food Science and Technology, Henan Agricultural University, Henan Key Laboratory of Meat Processing, Quality and Safety Control, Zhengzhou 450002, China

摘要

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（A_f=1.004080）以及偏差因子（B_f=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。
- 熏煮香肠 /
- 品质评价 /
- 保水性 /
- 评价模型
Abstract: In order to construct the prediction model for evaluating the water-holding capacity of the smoked and cooked sausages,the quality characters were detected,including hardness,springiness,cohesiveness,chewiness,water-holding capacity(WHC),and fat-holding capacity of cooked and smoked sausages with different kinds of gums. The relationship between the quality characters of smoked sausage was studied by the multivariate analysis methods such as principal component analysis and cluster analysis. The results showed that except agar,all the gums had significant effects on the WHC and the FHR(P<0.05). Agar had no significant effects on springiness,fragility,adhesiveness(P>0.05),cordravan and konjac gum had no significant effects on springiness,cohesiveness(P>0.05),κ-carrageenan had no significant effects on springiness(P<0.05),but all the other gums had significant effects on the texture characters(P<0.05). There were significant positive relationships between hardness and springiness,between hardness and chewiness,between springiness and chewiness,between WHC and FHR,between WHC and cohesiveness(P<0.01),but there was significant negative relationship between WHC and chewiness(P<0.01). The key quality evaluation characters such as springiness and chewiness were selected. The comprehensive quality evaluation model of cooked and smoked sausages Y₁=0.48424×A₁+0.1552×A₂(Y₁ represents comprehensive quality,A₁,A₂ represent meat springiness and chewiness,respectively),and the water-holding capacity prediction model Y₂=0.00019A₁A₂-0.01851A₁-0.0059A₂+92.58(Y₂ represents water-holding capacity,A₁,A₂ represent meat springiness and chewiness,respectively)were established. By verification,the accuracy factor(A_f=1.004080)and deviation factor(B_f=1.001969)were close to 1,so this model could make the WHC of products predicted and regulated.
- smoked and cooked sausages /
- quality evaluation /
- water-holding capacity /
- prediction model

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