桔梗粉添加量及目数对熏煮香肠品质特性的影响
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摘要
基于低场核磁共振技术分析添加桔梗粉对熏煮香肠水分分布和品质特性的影响,从而探索添加桔梗粉增加香肠中膳食纤维含量、提高其营养价值的途径。将300、200、100、80、60目的桔梗粉按添加量分别为3%、6%和9%加入香肠中,以未添加组为对照,测定桔梗香肠的水分分布及品质特性。结果表明:添加3%的300目桔梗粉香肠的肉糜黏度(186.23 Pa·s)、pH值(6.16)、色泽(亮度值60.73、红度值19.44、黄度值12.60)、含水量(54.61%)、弹性(0.88)、黏聚性(0.49)、咀嚼度(5 870 N)和回复性(0.24)与其他处理组相比更接近对照组;桔梗香肠的水分分布与其品质特性相关性明显;桔梗粉增强了香肠中不易流动水和自由水与香肠的结合度,提高香肠的保水性,使桔梗香肠的持水性(0.40)和硬度(18 354 N)显著高于对照组;相对于其他处理组,含3%300目桔梗粉的香肠具有更好的品质特性和感官评分(P<0.05),且桔梗粉的添加增添了香肠风味,丰富了香肠的营养成分。
The purpose of this study was to analyze the effects of adding Platycodonis Radix powder on the water distribution and quality characteristics of smoked and cooked sausage by low field nuclear magnetic resonance(LF-NMR) in order to explore ways to increase the dietary fiber content and improve the nutritional value of smoked and cooked sausage.Sausages were produced with the addition of different amounts(3%, 6% and 9%) of Platycodonis Radix powder passing through a 300, 200, 100, 80 or 60 mesh sieve. A control sample was prepared without Platycodonis Radix powder. The results indicated that the viscosity(186.23 Pa·s), pH value(6.16), color(brightness value 60.73, redness value 19.44, and yellowness value 12.60), water content(54.61%), elasticity(0.88), cohesiveness(0.49), chewiness(5 870 N) and resilience(0.24) of the sausage containing 3% 300 mesh Platycodonis Radix powder were more similar to those of the control as compared to other groups. There was a significant correlation between the water distribution and quality characteristics of the sausages with Platycodonis Radix powder. Platycodonis Radix powder enhanced the combination of immobilized water and free water with sausage, improved the water retention capacity, and significantly increased the water holding capacity(0.40)and hardness(18 354 N) relative to the control. Compared with other groups, the sausage containing 3% 300 mesh Platycodonis Radix powder had better quality characteristics and higher sensory score(P < 0.05), with enriched flavor and nutrients.
The purpose of this study was to analyze the effects of adding Platycodonis Radix powder on the water distribution and quality characteristics of smoked and cooked sausage by low field nuclear magnetic resonance(LF-NMR) in order to explore ways to increase the dietary fiber content and improve the nutritional value of smoked and cooked sausage.Sausages were produced with the addition of different amounts(3%, 6% and 9%) of Platycodonis Radix powder passing through a 300, 200, 100, 80 or 60 mesh sieve. A control sample was prepared without Platycodonis Radix powder. The results indicated that the viscosity(186.23 Pa·s), pH value(6.16), color(brightness value 60.73, redness value 19.44, and yellowness value 12.60), water content(54.61%), elasticity(0.88), cohesiveness(0.49), chewiness(5 870 N) and resilience(0.24) of the sausage containing 3% 300 mesh Platycodonis Radix powder were more similar to those of the control as compared to other groups. There was a significant correlation between the water distribution and quality characteristics of the sausages with Platycodonis Radix powder. Platycodonis Radix powder enhanced the combination of immobilized water and free water with sausage, improved the water retention capacity, and significantly increased the water holding capacity(0.40)and hardness(18 354 N) relative to the control. Compared with other groups, the sausage containing 3% 300 mesh Platycodonis Radix powder had better quality characteristics and higher sensory score(P < 0.05), with enriched flavor and nutrients.
引文
[1]VERMA A K, BANERJEE R. Dietary fibre as functional ingredient in meat products:a novel approach for healthy living:a review[J].JournalofFoodScienceandTechnology,2010,47(3):247-257.DOI:10.1007/s13197-010-0039-8.
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[3]KTARI N, SMAOUI S, TRABELSI I, et al. Chemical composition,techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage[J]. Meat Science, 2014, 96(1):521-525. DOI:10.1016/j.meatsci.2013.07.038.
[4]KO Y M, JIN H P, YOON K S. Nitrite formation from vegetable sources and its usage as a preservative in cooked sausage[J]. Journal oftheScienceofFoodand Agriculture,2016,97(6):1774-1783.DOI:10.1002/jsfa.7974.
[5]SAYARIN,SILA A,BALTIR,etal. Antioxidantandantibacterial propertiesofCitrusparadisibarksextractsduringturkey sausage formulation and storage[J]. Biocatalysis and Agricultural Biotechnology, 2015, 4(4):616-623. DOI:10.1016/j.bcab.2015.10.004.
[6]宋大巍,王志辉,赵泽龙,等.添加燕麦对哈尔滨红肠品质和感官特性的影响[J].中国食品学报, 2017, 17(4):82-88. DOI:10.16429/j.1009-7848.2017.04.011.
[7]高晓光,冯随,杨涛,等.麦麸膳食纤维对乳化型香肠品质的影响研究[J].食品工业科技, 2016, 37(6):151-154. DOI:10.13386/j.issn1002-0306.2016.06.022.
[8]MADENTZIDOU E, GERASOPOULOS D, SIOMOS A, et al. SaltstressedfreshcutleekacceleratesCO2,andC2H4,productionand enhances the development of quality characteristics of traditional Greek sausages during storage[J]. Meat Science, 2012, 92(4):789-794.DOI:10.1016/j.meatsci.2012.07.002.
[9]HU Guohua, YU Wenjian. Effect of hemicellulose from rice bran on low fat meatballs chemical and functional properties[J]. Food Chemistry, 2015, 186:239-243. DOI:10.1016/j.foodchem.2014.07.063.
[10]王凯凯,张丽萍,井雪莲,等.富含膳食纤维的低脂肪燕麦香肠配方研究与优化[J].粮食与饲料工业, 2015, 12(10):27-31. DOI:10.7633/j.issn.1003-6202.2015.10.008.
[11]王文亮,王志芬.桔梗的营养价值及其综合开发研究[J].农产品加工(学刊),2008(9):12-13.DOI:10.3969/j.issn.1671-9646-B.2008.09.004.
[12]ZHENGPimiao,FANWentao,WANGShenghua,etal.Characterization of polysaccharides extracted from Platycodon grandiflorus(Jacq.)A.DC. affecting activation of chicken peritoneal macrophages[J]. International Journal of Biological Macromolecules,2017, 96:775-785. DOI:10.1016/j.ijbiomac.2016.12.077.
[13]侯巍,侯丽然,张云杰,等.纳米硒桔梗多糖复合物对C C l4致小鼠肝损伤的保护作用[J].食品工业科技,2018(1):308-311.DOI:10.13386/j.issn1002-0306.2018.01.056.
[14]YUK T, SUNG J, HAN H M, et al. Effect of different cooking methods on phytochemical content and antioxidant capacity of Platycodon grandiflorum root[J]. Food Science and Biotechnology, 2015, 24(5):1597-1602. DOI:10.1007/s10068-015-0206-9.
[15]罗穗殷.枇杷叶、桔梗与罗汉果水提浓缩液的提取工艺研究[J].中外食品工业,2014(6):22-23.DOI:10.3969/j.issn.1672-5336.2014.06.010.
[16]李大军,张蕾.延边桔梗咸菜的配方优化[J].农产品加工(学刊),2014(11):35-37. DOI:10.3969/jissn.1671-9646(X).2014.06.010.
[17]金传山,张伟,桂双英,等.不同产地桔梗中桔梗皂苷D及总多糖的含量比较[J].安徽医药, 2014, 18(2):246-249. DOI:10.3969/j.issn.1009-6469.2014.02.010.
[18]姚艳红,王思宏,郑兴,等.长白山区桔梗和沙参中粗纤维、还原糖及蛋白质的测定[J].延边大学学报(自然科学版), 2002, 28(1):72-74. DOI:10.3969/j.issn.1004-4353.2002.01.018.
[19]庞之列,殷燕,李春保.解冻猪肉品质和基于LF-NMR技术的检测方法[J].食品科学, 2014, 35(24):219-223. DOI:10.7506/spkx1002-6630-201424042.
[20]LIChunbao,LIUDengyong,ZHOUGuanghong,etal.Meat qualityandcookingattributesofthawedporkwithdifferentlow fieldNMRT21[J].MeatScience,2012,92(2):79-83.DOI:10.1016/j.meatsci.2011.11.015.
[21]CAVA R, LADERO L, CANTERO V, et al. Assessment of different dietary fibers(tomato fiber, beet root fiber, and inulin)for the manufacture of chopped cooked chicken products[J]. Journal of FoodScience,2012,77(4):C346-C352.DOI:10.1111/j.1750-3841.2011.02597.x.
[22]YANG Xiaoguang, YE Ran, CHEN Ye. Blasting extrusion processing:the increase of soluble dietary fiber content and extraction of solublefiber polysaccharides from wheat bran[J]. Food Chemistry, 2015, 180:106-115. DOI:10.1016/j.foodchem.2015.01.127.
[23]YANJiai,HUJianxue, YANGRuijin,etal. Anewnanofibrillated and hydrophobic grafted dietary fibre derived from bamboo leaves:enhanced physicochemical properties and real adsorption capacity of oil[J]. Food Science and Technology, 2018. DOI:10.1111/ijfs.13832.
[24]HUANG Liurong, DING Xiaona, ZHAO Yunshu, et al. Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment[J].Journal of Food Processing and Preservation, 2017, 42:e13399.DOI:10.1111/jfpp.13399.
[25]KIM C J, KIM H W, HWANG K E, et al. Effects of dietary fiber extracted from pumpkin(Cucurbita maxima Duch.)on the physicochemical and sensory characteristics of reduced-fat frankfurters[J].Korean Journal for Food Science of Animal Resources, 2016, 36(3):309-318. DOI:10.5851/kosfa.2016.36.3.309.
[26]CHOI Y S, KIM H W, HWANG K E, et al. Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters[J]. Food Science and Biotechnology, 2015, 24(2):489-495.DOI:10.1007/s10068-015-0064-5.
[27]CHOI Y S, PARK K S, KIM H W, et al. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees[J]. Meat Science, 2013,93(3):652-658. DOI:10.1016/j.meatsci.2012.11.025.
[28]YADAV S, PATHERA A K, ISLAM R U, et al. Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage[J]. Asian-Australasian Journal of Animal Sciences, 2018,31(5):729-737. DOI:10.5713/ajas.17.0214.
[29]CHOE J H, KIM H Y, KIM C J. Effect of persimmon peel(Diospyros kaki Thumb.)extracts on lipid and protein oxidation of raw ground pork during refrigerated storage[J]. Korean Journal for Food Science of Animal Resources, 2017, 37(2):254-263. DOI:10.5851/kosfa.2017.37.2.254.
[30]VERMA A K, RAJKUMAR V, BANERJEE R, et al. Guava(Psidium guajava L.)powder as an antioxidant dietary fibre in sheep meat nuggets[J]. Asian-Australasian Journal of Animal Sciences, 2013,26(6):886-895. DOI:10.5713/ajas.2012.12671.
[31]RYU K S, SHIM K S, SHIN D. Effect of grape pomace powder additiononTBARsandcolorofcookedporksausagesduring storage[J]. Korean Journal for Food Science of Animal Resources,2014, 34(2):200-206. DOI:10.5851/kosfa.2014.34.2.200.
[32]YASARLAR E E, DAGLIOGLU O, YILMAZ I. Effects of cereal bran addition on chemical composition, cooking characteristics and sensory properties of turkish meatballs[J]. Asian Journal of Chemistry, 2007,19(3):2353-2361.
[33]MELISSA A R, JESUS S G, SANTACRUZ A, et al. Using a functional carrot powder ingredient to produce sausages with high levels of nutraceuticals[J].JournalofFoodScience,2018,83(9):2351-2361.DOI:10.1111/1750-3841.14319.
[34]PETERSSON K, GODARD O, ELIASSON A C, et al. The effects of cereal additives in low-fat sausages and meatballs. Part 1:Untreated and enzyme-treated rye bran[J]. Meat Science, 2014, 96(1):423-428.DOI:10.1016/j.meatsci.2013.08.020.
[35]PETERSSON K, GODARD O, ELIASSON A C, et al. The effects of cereal additives in low-fat sausages and meatballs. Part 2:Rye bran,oatbranandbarleyfibre[J].MeatScience,2014,96(1):503-508.DOI:10.1016/j.meatsci.2013.08.019.
[36]SáNCHEZZAPATAE,ZUNINOV,PéREZALVAREZJ A,etal.Effectoftigernutfibreadditiononthequalityandsafetyofadrycured pork sausage(“Chorizo”)during the dry-curing process[J]. Meat Science, 2013, 95(3):562-568. DOI:10.1016/j.meatsci.2013.05.026.
[37]FERNáNDEZ-GINéSJM,FERNáNDEZ-LóPEZJ,SAYASBARBERáE, et al. Lemon albedo as a new source of dietary fiber:application to bologna sausages[J]. Meat Science, 2004, 67(1):7-13.DOI:10.1016/j.meatsci.2003.08.017.
[38]RAMI?REZ-SUáREZ J C, XIONG Y L. Effect of transglutaminaseinduced cross-linking on gelation of myofibrillar/soy protein mixtures[J]. Meat Science, 2003, 65(2):899-907. DOI:10.1016/S0309-1740(02)00297-8.
[39]马莹,杨菊梅,王松磊,等.基于LF-NMR及成像技术分析牛肉贮藏水分含量变化[J].食品工业科技, 2018(2):278-284. DOI:10.13386/j.issn1002-0306.2018.02.052.
[2]KIM H J, PAIK H D. Functionality and application of dietary fiber in meat products[J]. Food Science, 2012, 32(6):695-705. DOI:10.5851/kosfa.2012.32.6.695.
[3]KTARI N, SMAOUI S, TRABELSI I, et al. Chemical composition,techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage[J]. Meat Science, 2014, 96(1):521-525. DOI:10.1016/j.meatsci.2013.07.038.
[4]KO Y M, JIN H P, YOON K S. Nitrite formation from vegetable sources and its usage as a preservative in cooked sausage[J]. Journal oftheScienceofFoodand Agriculture,2016,97(6):1774-1783.DOI:10.1002/jsfa.7974.
[5]SAYARIN,SILA A,BALTIR,etal. Antioxidantandantibacterial propertiesofCitrusparadisibarksextractsduringturkey sausage formulation and storage[J]. Biocatalysis and Agricultural Biotechnology, 2015, 4(4):616-623. DOI:10.1016/j.bcab.2015.10.004.
[6]宋大巍,王志辉,赵泽龙,等.添加燕麦对哈尔滨红肠品质和感官特性的影响[J].中国食品学报, 2017, 17(4):82-88. DOI:10.16429/j.1009-7848.2017.04.011.
[7]高晓光,冯随,杨涛,等.麦麸膳食纤维对乳化型香肠品质的影响研究[J].食品工业科技, 2016, 37(6):151-154. DOI:10.13386/j.issn1002-0306.2016.06.022.
[8]MADENTZIDOU E, GERASOPOULOS D, SIOMOS A, et al. SaltstressedfreshcutleekacceleratesCO2,andC2H4,productionand enhances the development of quality characteristics of traditional Greek sausages during storage[J]. Meat Science, 2012, 92(4):789-794.DOI:10.1016/j.meatsci.2012.07.002.
[9]HU Guohua, YU Wenjian. Effect of hemicellulose from rice bran on low fat meatballs chemical and functional properties[J]. Food Chemistry, 2015, 186:239-243. DOI:10.1016/j.foodchem.2014.07.063.
[10]王凯凯,张丽萍,井雪莲,等.富含膳食纤维的低脂肪燕麦香肠配方研究与优化[J].粮食与饲料工业, 2015, 12(10):27-31. DOI:10.7633/j.issn.1003-6202.2015.10.008.
[11]王文亮,王志芬.桔梗的营养价值及其综合开发研究[J].农产品加工(学刊),2008(9):12-13.DOI:10.3969/j.issn.1671-9646-B.2008.09.004.
[12]ZHENGPimiao,FANWentao,WANGShenghua,etal.Characterization of polysaccharides extracted from Platycodon grandiflorus(Jacq.)A.DC. affecting activation of chicken peritoneal macrophages[J]. International Journal of Biological Macromolecules,2017, 96:775-785. DOI:10.1016/j.ijbiomac.2016.12.077.
[13]侯巍,侯丽然,张云杰,等.纳米硒桔梗多糖复合物对C C l4致小鼠肝损伤的保护作用[J].食品工业科技,2018(1):308-311.DOI:10.13386/j.issn1002-0306.2018.01.056.
[14]YUK T, SUNG J, HAN H M, et al. Effect of different cooking methods on phytochemical content and antioxidant capacity of Platycodon grandiflorum root[J]. Food Science and Biotechnology, 2015, 24(5):1597-1602. DOI:10.1007/s10068-015-0206-9.
[15]罗穗殷.枇杷叶、桔梗与罗汉果水提浓缩液的提取工艺研究[J].中外食品工业,2014(6):22-23.DOI:10.3969/j.issn.1672-5336.2014.06.010.
[16]李大军,张蕾.延边桔梗咸菜的配方优化[J].农产品加工(学刊),2014(11):35-37. DOI:10.3969/jissn.1671-9646(X).2014.06.010.
[17]金传山,张伟,桂双英,等.不同产地桔梗中桔梗皂苷D及总多糖的含量比较[J].安徽医药, 2014, 18(2):246-249. DOI:10.3969/j.issn.1009-6469.2014.02.010.
[18]姚艳红,王思宏,郑兴,等.长白山区桔梗和沙参中粗纤维、还原糖及蛋白质的测定[J].延边大学学报(自然科学版), 2002, 28(1):72-74. DOI:10.3969/j.issn.1004-4353.2002.01.018.
[19]庞之列,殷燕,李春保.解冻猪肉品质和基于LF-NMR技术的检测方法[J].食品科学, 2014, 35(24):219-223. DOI:10.7506/spkx1002-6630-201424042.
[20]LIChunbao,LIUDengyong,ZHOUGuanghong,etal.Meat qualityandcookingattributesofthawedporkwithdifferentlow fieldNMRT21[J].MeatScience,2012,92(2):79-83.DOI:10.1016/j.meatsci.2011.11.015.
[21]CAVA R, LADERO L, CANTERO V, et al. Assessment of different dietary fibers(tomato fiber, beet root fiber, and inulin)for the manufacture of chopped cooked chicken products[J]. Journal of FoodScience,2012,77(4):C346-C352.DOI:10.1111/j.1750-3841.2011.02597.x.
[22]YANG Xiaoguang, YE Ran, CHEN Ye. Blasting extrusion processing:the increase of soluble dietary fiber content and extraction of solublefiber polysaccharides from wheat bran[J]. Food Chemistry, 2015, 180:106-115. DOI:10.1016/j.foodchem.2015.01.127.
[23]YANJiai,HUJianxue, YANGRuijin,etal. Anewnanofibrillated and hydrophobic grafted dietary fibre derived from bamboo leaves:enhanced physicochemical properties and real adsorption capacity of oil[J]. Food Science and Technology, 2018. DOI:10.1111/ijfs.13832.
[24]HUANG Liurong, DING Xiaona, ZHAO Yunshu, et al. Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment[J].Journal of Food Processing and Preservation, 2017, 42:e13399.DOI:10.1111/jfpp.13399.
[25]KIM C J, KIM H W, HWANG K E, et al. Effects of dietary fiber extracted from pumpkin(Cucurbita maxima Duch.)on the physicochemical and sensory characteristics of reduced-fat frankfurters[J].Korean Journal for Food Science of Animal Resources, 2016, 36(3):309-318. DOI:10.5851/kosfa.2016.36.3.309.
[26]CHOI Y S, KIM H W, HWANG K E, et al. Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters[J]. Food Science and Biotechnology, 2015, 24(2):489-495.DOI:10.1007/s10068-015-0064-5.
[27]CHOI Y S, PARK K S, KIM H W, et al. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees[J]. Meat Science, 2013,93(3):652-658. DOI:10.1016/j.meatsci.2012.11.025.
[28]YADAV S, PATHERA A K, ISLAM R U, et al. Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage[J]. Asian-Australasian Journal of Animal Sciences, 2018,31(5):729-737. DOI:10.5713/ajas.17.0214.
[29]CHOE J H, KIM H Y, KIM C J. Effect of persimmon peel(Diospyros kaki Thumb.)extracts on lipid and protein oxidation of raw ground pork during refrigerated storage[J]. Korean Journal for Food Science of Animal Resources, 2017, 37(2):254-263. DOI:10.5851/kosfa.2017.37.2.254.
[30]VERMA A K, RAJKUMAR V, BANERJEE R, et al. Guava(Psidium guajava L.)powder as an antioxidant dietary fibre in sheep meat nuggets[J]. Asian-Australasian Journal of Animal Sciences, 2013,26(6):886-895. DOI:10.5713/ajas.2012.12671.
[31]RYU K S, SHIM K S, SHIN D. Effect of grape pomace powder additiononTBARsandcolorofcookedporksausagesduring storage[J]. Korean Journal for Food Science of Animal Resources,2014, 34(2):200-206. DOI:10.5851/kosfa.2014.34.2.200.
[32]YASARLAR E E, DAGLIOGLU O, YILMAZ I. Effects of cereal bran addition on chemical composition, cooking characteristics and sensory properties of turkish meatballs[J]. Asian Journal of Chemistry, 2007,19(3):2353-2361.
[33]MELISSA A R, JESUS S G, SANTACRUZ A, et al. Using a functional carrot powder ingredient to produce sausages with high levels of nutraceuticals[J].JournalofFoodScience,2018,83(9):2351-2361.DOI:10.1111/1750-3841.14319.
[34]PETERSSON K, GODARD O, ELIASSON A C, et al. The effects of cereal additives in low-fat sausages and meatballs. Part 1:Untreated and enzyme-treated rye bran[J]. Meat Science, 2014, 96(1):423-428.DOI:10.1016/j.meatsci.2013.08.020.
[35]PETERSSON K, GODARD O, ELIASSON A C, et al. The effects of cereal additives in low-fat sausages and meatballs. Part 2:Rye bran,oatbranandbarleyfibre[J].MeatScience,2014,96(1):503-508.DOI:10.1016/j.meatsci.2013.08.019.
[36]SáNCHEZZAPATAE,ZUNINOV,PéREZALVAREZJ A,etal.Effectoftigernutfibreadditiononthequalityandsafetyofadrycured pork sausage(“Chorizo”)during the dry-curing process[J]. Meat Science, 2013, 95(3):562-568. DOI:10.1016/j.meatsci.2013.05.026.
[37]FERNáNDEZ-GINéSJM,FERNáNDEZ-LóPEZJ,SAYASBARBERáE, et al. Lemon albedo as a new source of dietary fiber:application to bologna sausages[J]. Meat Science, 2004, 67(1):7-13.DOI:10.1016/j.meatsci.2003.08.017.
[38]RAMI?REZ-SUáREZ J C, XIONG Y L. Effect of transglutaminaseinduced cross-linking on gelation of myofibrillar/soy protein mixtures[J]. Meat Science, 2003, 65(2):899-907. DOI:10.1016/S0309-1740(02)00297-8.
[39]马莹,杨菊梅,王松磊,等.基于LF-NMR及成像技术分析牛肉贮藏水分含量变化[J].食品工业科技, 2018(2):278-284. DOI:10.13386/j.issn1002-0306.2018.02.052.