福建农业科技2026，Vol.57Issue(3)：16-22,7.DOI:10.13651/j.cnki.fjnykj.2026.03.002
食品级钙对鳕鱼肠品质及微观结构的影响
Effects of Food-grade Calcium Additives on the Quality and Microstructure of Cod Sausages
摘要
Abstract
In order to optimize the quality of cod sausage and screen the suitable food-grade calcium sources,the effects of five food-grade calcium additives(calcium phosphate,calcium lactate,light calcium carbonate,heavy calcium carbonate and calcium chloride)on the gel strength,texture,whiteness,water holding capacity,moisture content,sensory quality and microstructure of cod sausage were investigated.The results showed that the addition of calcium phosphate increased the gel strength of cod sausages by 80.48%and significantly improved the texture indices such as springiness and cohesiveness(P＜0.05),while reducing the hardness and chewiness,making the product more suitable for children.It also greatly enhanced the whiteness and moisture content of cod sausages,without any obvious adverse effects on water-holding capacity and sensory quality.The results of scanning electron microscopy showed that this improvement was mainly attributed to the enhancement of the compactness and uniformity of the cod sausage.The other four food-grade calcium additives showed certain improvement effects but were overall inferior to calcium phosphate.Notably,the addition of all calcium additives caused no significant changes in the water-holding capacity and sensory scores of cod sausages.关键词
鳕鱼肠/钙/凝胶强度/质构分析/流变特性Key words
Cod sausage/Calcium/Gel strength/Texture analysis/Rheological properties分类
轻工纺织引用本文复制引用
魏梦娟,郭凤仙,尤忠徳,陈洪彬,郑宗平..食品级钙对鳕鱼肠品质及微观结构的影响[J].福建农业科技,2026,57(3):16-22,7.基金项目
泉州市"揭榜挂帅"科技重大专项试点项目(2022NZ1). （2022NZ1）
