成都大学学报（自然科学版）2026，Vol.45Issue(1)：30-38,9.DOI:10.3969/j.issn.1004-5422.2026.01.005
响应面法优化牛肝菌协同发酵制备低脂风味香肠
Optimization of Preparation of Low-Fat Flavored Sausages by Porcini Mushrooms Synergistic Fermentation by Using Response Surface Methodology
摘要
Abstract
This study aims to develop low-fat fermented sausages by adding porcini mushroom powder and Lactococcus lactis.The experiment was conducted with pork as the raw material,and four variables:Porcini mushroom powder,fermentation broth,salt and sugar,were selected,which were initially screened by a one-way test,and then the process was optimized by response surface methodology,with sensory score as the core index.The optimal process of porcini mushroom fermented sausages was optimized as follows:With the basic formula unchanged,porcini mushroom powder 1.5％,fermentation broth 3.0％,salt 1.5％,sugar 3.0％,and fermentation at 30 ℃ for 36 h.Under this process,the hardness was(42.45±1.23)N,the elasticity was 0.78±0.03,the chewiness was(24.67±0.78)N,the cohesion was 0.62±0.04,the resilience was 0.16±0.01,the L*value was 90.85±1.56,a*value was 8.8±0.13,b*value was 14.73±0.22,pH value was 5.35±0.06,fat content was 25.60％±0.31％,protein content was 13.12％±0.41％,moisture content was 27.31％±0.42％,and thiobarbituric acid reactive substances(TBARS)value was(0.25±0.02)mg/kg.Freezing and thawing loss was 1.61％±0.25％,drying loss was 9.91％±0.48％and cooking loss was 2.19％±0.35％.The electronic nose test showed that the content of methyl compounds,nitrogen oxides,hydride,and organic sulfides increased in the fermented sausages with the addition of porcini mushrooms compared to the fermented sausages without the addition of porcini mushrooms.The conclusion indicated that the porcini mushroom powder synergized with lactic acid bacteria fermentation could simultaneously achieve fat reduction and flavor optimization,providing an effective technical path for the development of healthy meat products.关键词
牛肝菌/发酵香肠/制备工艺/乳酸乳球菌/电子鼻Key words
porcini mushrooms/fermented sausages/preparation process/Lactococcus lactis/electronic nose分类
轻工纺织引用本文复制引用
李翔,练昌灵,白婷,李雪,陈松,张文瑄,廖坤..响应面法优化牛肝菌协同发酵制备低脂风味香肠[J].成都大学学报（自然科学版）,2026,45(1):30-38,9.基金项目
四川省科技厅衔接推进乡村振兴科技专项(2025ZHXC0120) （2025ZHXC0120）
四川省科技厅国际科技创新合作项目(2024YFHZ0295) （2024YFHZ0295）
