食品与发酵工业2025，Vol.51Issue(10)：136-144,中插1-中插2,11.DOI:10.13995/j.cnki.11-1802/ts.040195
柠檬皮渣纤维脂肪替代物对川味香肠品质及风味的影响
Effect of lemon peel pomace fibre fat substitute on quality and flavour of Sichuan sausage
摘要
Abstract
Aiming at the problems of the low utilization rate of lemon peel pomace and the high-fat content of Sichuan sausage,modi-fied lemon peel fiber compound gel was used as a fat substitute,the effects of its different additive levels(0％,20％,40％,60％,80％,100％)on the quality and sensory of Sichuan sausage and its possibility of replacing pig back fat were discussed in this experi-ment.Results showed that with the increase in the proportion of fat substitutes,the fat content,cooking loss,elasticity,recovery,color redness,and brightness of sausage were significantly decreased,while the dietary fiber content,hardness,chewiness,and cohesiveness were significantly increased(P＜0.05).The results of low-field nuclear magnetic resonance showed that the binding ability of sausage to water molecules could be enhanced by a 20％ to 60％ replacement ratio of fat substitutes.Gas chromatography-ion mobility spectrometry(GC-IMS)showed that adding fat substitutes increased the variety of volatile flavor compounds in sausage.The contents of characteristic flavor substances such as ethyl acetate and propyl acetate were higher in the sausages with a 60％ substitution rate,and the substances showing lemon flavor such as terpene and citronellal were also contained,indicating that the addition of fat substitute had a positive effect on the enhancement of sausage flavor.The results of the sensory evaluation showed that the substitution ratio could reach 60％,and the sensory score was generally acceptable.At this time,the dietary fiber content of the sausage increased to 6.25 g/100 g,and the fat con-tent decreased by 62.34％.In conclusion,the gel-like fat substitute prepared from modified lemon peel pomace fibre can be used to sub-stitute pork back fat in Sichuan sausage with a maximum substitution ratio of 60％.This experiment can provide some theoretical basis for the fat reduction application of lemon peel pomace gel-like fat substitute in high-fat meat products such as sausages.关键词
柠檬皮渣纤维/脂肪替代物/猪背脂/川味香肠/气相色谱-离子迁移谱Key words
lemon peel pomace fibre/fat substitute/pork back fat/Sichuan sausage/gas chromatography-ion mobility spectrometry(GC-IMS)引用本文复制引用
周静,王颖,陈艺芳,贺禧,陈诚,雷激..柠檬皮渣纤维脂肪替代物对川味香肠品质及风味的影响[J].食品与发酵工业,2025,51(10):136-144,中插1-中插2,11.基金项目
四川省科技厅重大项目(2020YFN0149) （2020YFN0149）
四川省科技厅成果转化项目(2023NZZJ0005) （2023NZZJ0005）
巴中市科技计划"揭榜挂帅"项目(2024jbgscg002) （2024jbgscg002）
