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浙江大学学报（农业与生命科学版）
浙江大学学报(农业与生命科学版)
食品科学     
2种安梨渣粉理化性质分析及其对火腿肠制作的影响
杨晓宽, 常学东
河北科技师范学院食品科技学院,河北 秦皇岛066004
Two kinds of Pyrus Ussurian pears pomace analysis of physicochemical properties and their effects on the production of ham sausage
YANG Xiaokuan, CHANG Xuedong
(Department of Food Engineering, Hebei Normal University of Science ＆ Technology, Qinhuangdao 066004, Hebei, China)
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摘要： 为了提高安梨资源的利用率,将安梨渣粉作为膳食纤维源应用于火腿肠中,以改善火腿肠的营养结构并探讨开发高纤火腿肠的可行性。研究了去皮安梨渣粉和全果安梨渣粉基本组成成分、理化特性，以及以安梨渣粉作为膳食纤维源添加到火腿肠中,对其理化和感官性质的影响。试验表明,2种安梨渣粉的水分、灰分、脂肪含量、持水力、持油力、水溶性和色度L*与b*值均存在显著差异,蛋白质、淀粉、膳食纤维含量、pH值、色度a*差异不显著。2种安梨渣粉不同添加水平对火腿肠的理化性质影响不显著,对其质构性质具有显著性影响。火腿肠硬度和咀嚼性随安梨渣粉添加水平的提高而增加,添加全果安梨渣粉(whole-fruit Pyrus Ussurian pears pomace,WFPUPP)和去皮安梨渣粉(peeled Pyrus Ussurian pears pomace,PPUPP)火腿肠的硬度从对照组的3.16 N分别增加至4.74 N和5.00 N,咀嚼性从对照组的21.70 mJ分别增加到32.45 mJ和28.73 mJ。火腿肠胶黏性和弹性随安梨渣粉(Pyrus Ussurian pears pomace,PUPP)添加水平的提高而减小,添加WFPUPP和PPUPP火腿肠的胶黏性从对照组的8.33 mJ分别降至3.67 mJ和6.04 mJ,弹性从对照组的14.67 N分别降到12.05 N和12.81 N。PUPP不同添加水平对火腿肠感官性质具有显著影响。0.5% PUPP添加水平火腿肠整体可接受性最接近对照组。0.5%～2.0% PUPP添加水平对火腿肠整体可接受性影响不显著,2种PUPP可纳入火腿肠的最高水平均达2.0%。
Abstract: Today, “healthy foods” are a popular trend, and consumers are fonder of low-calorie, high-fibre foods. Dietary fibre refers to the parts of fruits, vegetables, crops, nuts and legumes that cannot be digested by humans. Dietary fibre has lower serum cholesterol, improves intestinal function and reduces the residence time of food residues in the intestine. It is a well-established fact that the consumption of adequate amounts of dietary fibre can prevent high blood pressure, high blood fat, arteriosclerosis, coronary heart disease, diabetes, constipation and other diseases. In the past 50 years, the development of dietary fiber and its application in food have become a hot research topic in the world long range. Pyrus Ussurian pears, commonly known as sour pear, is one of the representative varieties of Pyrus Ussuriensis Maxim system, mainly distributed in northeast Hebei, Beijing and Tianjin and other places in the west and the Yanshan area, with the annual output of 100 thousand tons, which is one of the oldest cultivated varieties. The processing of the pears is mainly made of pear juice beverage and wine brewing pear, and its processing P. Ussurian pears pomace (PUPP) by-products rich in dietary fiber has often been abandoned, which not only pollute the environment but also waste dietary fiber resources. Thus, the addition of PUPP as a functional ingredient into meat products after processing, can not only solve the problem of pollution, but also achieve the reuse of dietary fiber resources.
　　In order to improve the utilization rate of P. Ussurian pear resources, PUPP as a source of dietary fiber was used in ham sausage, and improve the nutrition structure of ham sausage to explore the feasibility of developing high fiber ham sausage. This paper studied basic components and physicochemical properties of peeled P. Ussurian pears pomace (PPUPP) and whole-fruit P. Ussurian pears pomace (WFPUPP) as well as PUPP as a source of dietary fiber added to ham sausage.
　　The results showed that the moisture, ash content, fat content, water-holding capacity, oil-holding capacity, water solubility index and chroma L* & b* value of the two kinds of PUPP were significantly different, the differences in protein, starch, dietary fiber content, pH value, chroma a* value were not significant. The effect of ham sausage physicochemical properties of the two kinds of PUPP in different levels is not significant, and PUPP has significant effect on the textural properties. The hardness and chewiness increased with PUPP level. The hardness of the treatments added with WFPUPP and PPUPP ham sausage was increased from 3.16 N of the control group to 4.74 N and 5.00 N, respectively. While the chewiness was increased from 21.70 mJ of the control group to 32.45 mJ and 28.73 mJ, respectively. Ham sausage glue viscosity and elasticity decreased with the level of PUPP, which the viscosity in the treatment of WFPUPP and PPUPP ham sausage was reduced from 8.33 mJ in the control group to 3.67 mJ and 6.04 mJ and from 14.67 N elasticity in the contrast group to 12.05 N and 12.81 N, respectively. Different addition levels of PUPP showed significant influence on ham sensory properties including color, texture and taste, but there was no significant difference in flavor. The overall acceptability of ham added with 0.5% PUPP was the closest to the control group. 0.5%—2.0% PUPP showed no significant effect on the overall acceptability of ham, and the highest level of two kinds of PUPP incorporated into ham was 2.0%.
出版日期: 2017-01-25
CLC:  TS 255  
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杨晓宽
常学东

引用本文:

杨晓宽, 常学东. 2种安梨渣粉理化性质分析及其对火腿肠制作的影响[J]. 浙江大学学报(农业与生命科学版), 10.3785/j.issn.1008-9209.2016.03.231.

YANG Xiaokuan, CHANG Xuedong . Two kinds of Pyrus Ussurian pears pomace analysis of physicochemical properties and their effects on the production of ham sausage. Journal of Zhejiang University (Agriculture and Life Sciences), 10.3785/j.issn.1008-9209.2016.03.231.

链接本文:

http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2016.03.231    或    http://www.zjujournals.com/agr/CN/Y2017/V43/I1/95

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