山梨糖醇在香肠制品中的持水作用研究
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摘要
自1990年开始,我国的肉制品行业有了一个跨越式的发展。肉类的总产值和消费值跃升为世界的首位,并保持多年。而香肠制品是我国肉制品中品种最多的一种,在不同的历史发展时期都备受欢迎。本课题主要针对两大主要的香肠制品:熏煮香肠和发酵香肠,研究了无磷持水剂对其持水性及品质的影响。具体研究如下:
首先,比较了四种无磷持水物质海藻酸钠、柠檬酸三钠、碳酸氢钠及山梨糖醇对熏煮香肠持水性、水分含量、水分活度及色泽的影响,并与复合磷酸盐的持水作用进行了对比。结果显示:四种物质对熏煮香肠持水性都有一定的改善作用,而山梨糖醇除了能够增强产品的持水性,还能够降低产品的水分活度,有利于产品的贮藏。本部分筛选出了山梨糖醇在提高产品持水性的基础上,也能降低产品的水分活度,可以作为一种优异的持水剂使用。
其次,采用核磁共振的方法研究了山梨糖醇的持水特点。肌肉的持水性是指在外力的作用下,保持自身水分和外加水分的能力。以腌制肉作为载体,研究了山梨糖醇的添加对外加水分的保持效果;而对于自身水分,以发酵香肠为载体,研究了山梨糖醇的添加对发酵香肠加工过程中水分变化的影响。同时,由于发酵香肠生产工艺中有相对较长的发酵和干燥脱水的过程。因此采用核磁共振的方法研究了发酵香肠加工过程中水分的迁移和变化的规律。研究发现:山梨糖醇的添加能够增强体系对外加水分和自身水分的保持,提高体系的持水力;并且在相同的加工时间内山梨糖醇的添加能够降低发酵香肠的水分活度。
最后,研究了山梨糖醇对发酵香肠的生产周期、产品得率、水分含量及品质的影响。在保持发酵香肠的最终水分活度为0.87的基础上,山梨糖醇的添加能够显著缩短产品的生产周期,提高产品的得率及水分含量。其中,添加10%的山梨糖醇能使产品的干燥时间由25.3 h降低到10.8 h,水分含量由36.78%提高到38.20%,产品的得率由75.38%提高到93.14%。同时,山梨糖醇的添加也能改善产品的品质,使其硬度降低,更易咀嚼。采用山梨糖醇与丙三醇、丙二醇复配,及山梨糖醇与柠檬酸三钠复配,更有利于缩短产品的生产周期,提高产品得率及水分含量。热重分析法验证得到,山梨糖醇作为持水剂所结合的水分,在较高的温度下才能蒸发,说明其与体系结合的较为紧密,自由度较低,对产品的保藏性不产生影响。
The meat industry has a rapid development from 1990 in our country. The gross annual value and consumption value jumped to the top in the world and maintained for many years. The sausage is very popular during the history as one of the most kind of meat products. The research was about the phosphorus-free water holding agents which were used in the two kinds of important and fruitful sausages: smoked sausage and fermented sausage. The main work in this paper was concluded as follows:
First, four phosphorus-free water holding agents (sodium alginate, sodium citrate, sodium bicarbonate, sorbitol) were put into the smoked sausage. Their effects on the water holding capacity, water content and water activity of smoked sausage were researched. The effects of four phosphorus-free water holding agents and complex-phosphate on the water holding capacity were contrasted. The results showed that: the water holding capacity can be modified by all of the four water holding agents; in addition, the sorbitol can reduce the Aw which is beneficial to the storability of the products .So the sorbitol can be used as an excellent water holding agent.
Second, the water holding capacity of the sorbitol was analyzed by NMR. The water holding capacity of meat means the ability to keep the water which is in their internal system and also the water from outside. The ability of sorbitol to keep the water from outside was researched in cured meat. And the ability to keep the water in internal system was researched in fermented sausage. For there is a long period of fermentation and drying process during the production of fermented sausage, the distribution and changes of constitutional water, immobilized water and free water were studied by NMR. The results showed: the addition of sorbitol can help keep the water both from the outside and internal system themselves. And the sorbitol can reduce the water activity at the same processing time.
Finally, the effect of sorbitol on the production period, production yield, water content and quality of fermented sausage were researched. The research showed that: 10% of sorbitol addition can reduce the drying time from 25.3 h to 10.8 h when all the samples final water activity is 0.87,the water content increased from 36.78% to 38.20%,and the production yield from 75.38% to 93.14%.The TPA results showed the sorbitol can improve the quality and taste of the fermented sausages. 10% sorbitol +1% glycerin+1% propylene glycol and 10% sorbitol+0.5% sodium were put into the fermented sausage which can get a better water holding capacity compared to sample with 10% sorbitol alone. The TG experiment declare that the water that kept by the sorbitol can’t influence the Aw and can’t be used by the microorganism.
首先,比较了四种无磷持水物质海藻酸钠、柠檬酸三钠、碳酸氢钠及山梨糖醇对熏煮香肠持水性、水分含量、水分活度及色泽的影响,并与复合磷酸盐的持水作用进行了对比。结果显示:四种物质对熏煮香肠持水性都有一定的改善作用,而山梨糖醇除了能够增强产品的持水性,还能够降低产品的水分活度,有利于产品的贮藏。本部分筛选出了山梨糖醇在提高产品持水性的基础上,也能降低产品的水分活度,可以作为一种优异的持水剂使用。
其次,采用核磁共振的方法研究了山梨糖醇的持水特点。肌肉的持水性是指在外力的作用下,保持自身水分和外加水分的能力。以腌制肉作为载体,研究了山梨糖醇的添加对外加水分的保持效果;而对于自身水分,以发酵香肠为载体,研究了山梨糖醇的添加对发酵香肠加工过程中水分变化的影响。同时,由于发酵香肠生产工艺中有相对较长的发酵和干燥脱水的过程。因此采用核磁共振的方法研究了发酵香肠加工过程中水分的迁移和变化的规律。研究发现:山梨糖醇的添加能够增强体系对外加水分和自身水分的保持,提高体系的持水力;并且在相同的加工时间内山梨糖醇的添加能够降低发酵香肠的水分活度。
最后,研究了山梨糖醇对发酵香肠的生产周期、产品得率、水分含量及品质的影响。在保持发酵香肠的最终水分活度为0.87的基础上,山梨糖醇的添加能够显著缩短产品的生产周期,提高产品的得率及水分含量。其中,添加10%的山梨糖醇能使产品的干燥时间由25.3 h降低到10.8 h,水分含量由36.78%提高到38.20%,产品的得率由75.38%提高到93.14%。同时,山梨糖醇的添加也能改善产品的品质,使其硬度降低,更易咀嚼。采用山梨糖醇与丙三醇、丙二醇复配,及山梨糖醇与柠檬酸三钠复配,更有利于缩短产品的生产周期,提高产品得率及水分含量。热重分析法验证得到,山梨糖醇作为持水剂所结合的水分,在较高的温度下才能蒸发,说明其与体系结合的较为紧密,自由度较低,对产品的保藏性不产生影响。
The meat industry has a rapid development from 1990 in our country. The gross annual value and consumption value jumped to the top in the world and maintained for many years. The sausage is very popular during the history as one of the most kind of meat products. The research was about the phosphorus-free water holding agents which were used in the two kinds of important and fruitful sausages: smoked sausage and fermented sausage. The main work in this paper was concluded as follows:
First, four phosphorus-free water holding agents (sodium alginate, sodium citrate, sodium bicarbonate, sorbitol) were put into the smoked sausage. Their effects on the water holding capacity, water content and water activity of smoked sausage were researched. The effects of four phosphorus-free water holding agents and complex-phosphate on the water holding capacity were contrasted. The results showed that: the water holding capacity can be modified by all of the four water holding agents; in addition, the sorbitol can reduce the Aw which is beneficial to the storability of the products .So the sorbitol can be used as an excellent water holding agent.
Second, the water holding capacity of the sorbitol was analyzed by NMR. The water holding capacity of meat means the ability to keep the water which is in their internal system and also the water from outside. The ability of sorbitol to keep the water from outside was researched in cured meat. And the ability to keep the water in internal system was researched in fermented sausage. For there is a long period of fermentation and drying process during the production of fermented sausage, the distribution and changes of constitutional water, immobilized water and free water were studied by NMR. The results showed: the addition of sorbitol can help keep the water both from the outside and internal system themselves. And the sorbitol can reduce the water activity at the same processing time.
Finally, the effect of sorbitol on the production period, production yield, water content and quality of fermented sausage were researched. The research showed that: 10% of sorbitol addition can reduce the drying time from 25.3 h to 10.8 h when all the samples final water activity is 0.87,the water content increased from 36.78% to 38.20%,and the production yield from 75.38% to 93.14%.The TPA results showed the sorbitol can improve the quality and taste of the fermented sausages. 10% sorbitol +1% glycerin+1% propylene glycol and 10% sorbitol+0.5% sodium were put into the fermented sausage which can get a better water holding capacity compared to sample with 10% sorbitol alone. The TG experiment declare that the water that kept by the sorbitol can’t influence the Aw and can’t be used by the microorganism.
引文
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