肉类研究2023，Vol.37Issue(10)：8-15,8.DOI:10.7506/spkx1002-6630-20230830-081
超微粉碎冷榨火麻粕对低磷法兰克福香肠品质特性的影响
Effect of Micronized Cold-Pressed Hemp Meal on the Quality Characteristics of Low-Phosphate Frankfurters
摘要
Abstract
The present study investigated the effect of partial substitution of micronized cold-pressed hemp meal(MCPHM)(1％,2％,3％,4％and 5％,m/m)for phosphate on the quality and sensory characteristics of low-phosphate(50％reduced-phosphate)frankfurters.The results indicate that MCPHM could be used as an ideal phosphate substitute;as MCPHM concentration increased,the cooking loss,L*and a*values significantly decreased(P＜0.05),while the emulsion stability,b*,cross-sectional compactness,hardness and springiness significantly increased(P＜0.05).However,higher MCPHM concentration significantly decreased the juiciness,flavor,hardness,springiness,resilience,chewiness,brittleness,and adhesiveness of low-phosphate frankfurters(P＜0.05).In summary,the optimal addition level of MCPHM that improve the quality characteristics of low-phosphate frankfurters was 4％.Therefore,this study suggests that replacing phosphate with MCPHM can be a practical method to improve the quality defects of low-phosphate frankfurters.关键词
超微粉碎冷榨火麻粕/低磷法兰克福香肠/质构特性/感官评价Key words
low-phosphate frankfurters/micronized cold-pressed hemp meal/textural profile/sensory evaluation分类
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姚响乐,曹传爱,孔保华,夏秀芳,孙方达,陈倩,刘骞..超微粉碎冷榨火麻粕对低磷法兰克福香肠品质特性的影响[J].肉类研究,2023,37(10):8-15,8.基金项目
黑龙江省"百千万"工程科技重大专项(2020ZX07B02) （2020ZX07B02）
黑龙江省省属本科高校中央支持地方高校改革发展资金项目(优秀青年人才项目)(2020YQ15) （优秀青年人才项目）
