河南农业大学学报2025，Vol.59Issue(3)：528-540,13.DOI:10.16445/j.cnki.1000-2340.20250307.001
马铃薯变性淀粉对低盐猪肉乳化肠综合品质的影响
Effect of potato modified starch on the comprehensive quality of low-salt pork emulsified sausages
摘要
Abstract
[Objective]A studied was conducted on the regulatory effect of potato modified starch on the quality of pork emulsified sausages under the condition of substitution of table salt with potassium chloride,aiming to provide references for the production and quality optimization of low-salt pork emul-sified sausages.[Method]Table salt was replaced with different proportions of potassium chloride,and under this condition,potato modified starch was added with different gradients.The texture,color,water retention,yield rate and correlation of products were analyzed by multivariate analysis methods such as ANOVA,correlation analysis,principal component analysis,gray association and regression analysis.By constructing a comprehensive quality evaluation model,the regulatory effect of potato modified starch on the comprehensive quality of pork emulsified sausages at different low salt levels was determined.[Result]When the addition amount of potassium chloride in substitution of table salt was 30%,the addition amount of potato modified starch was 4%-6%;When the addition amount of potassium chloride in substitution of table salt was 30%,the addition amount of potato modified starch was 6%,the product was bright and shiny,with good elasticity,brittleness,etc.,the yield rate reached 88.82%,and the water retention rate reached 87.07%.The comprehensive quality evaluation results of potato modified starch-regulated low-salt pork sausages obtained by principal component analysis and grey correlation analysis method were consistent,and the correlation coefficient between the two was 0.73.[Conclusion]Potato modified starch can have a significant effect on the water retention,color,hardness,elasticity,brittleness and chewiness of low-salt pork emulsified sausages,which can improve the comprehensive quality of products.关键词
低盐猪肉乳化香肠/马铃薯变性淀粉/综合品质/多元分析/品质评价模型Key words
low-salt pork emulsified sausages/potato modified starch/comprehensive quality/multi-variate analysis/quality evaluation model分类
轻工业引用本文复制引用
张圻,孟高歌,刘昶,祝超智,崔文明,张建威,李苗云,赵春波,张秋会..马铃薯变性淀粉对低盐猪肉乳化肠综合品质的影响[J].河南农业大学学报,2025,59(3):528-540,13.基金项目
河南农业大学特殊创新基金项目(KJCX2020C04) （KJCX2020C04）
河南省高校科技创新团队项目(22IRTSTHN021) （22IRTSTHN021）
国家肉牛牦牛产业技术体系(CARS-37) （CARS-37）
