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中国精品科技期刊2020
赵立,曹雨欣,宋子伟,等. 咸味猪骨肽部分替代NaCl对低盐香肠品质和风味的影响[J]. 食品工业科技,2025,46(1):1−10. doi: 10.13386/j.issn1002-0306.2023120208.
引用本文: 赵立,曹雨欣,宋子伟,等. 咸味猪骨肽部分替代NaCl对低盐香肠品质和风味的影响[J]. 食品工业科技,2025,46(1):1−10. doi: 10.13386/j.issn1002-0306.2023120208.
ZHAO Li, CAO Yuxin, SONG Ziwei, et al. Effect of Partial Replacement of NaCl with Salty Pig Bone Peptides on the Quality and Flavor of Low-NaCl Sausages[J]. Science and Technology of Food Industry, 2025, 46(1): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120208.
Citation: ZHAO Li, CAO Yuxin, SONG Ziwei, et al. Effect of Partial Replacement of NaCl with Salty Pig Bone Peptides on the Quality and Flavor of Low-NaCl Sausages[J]. Science and Technology of Food Industry, 2025, 46(1): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120208.

咸味猪骨肽部分替代NaCl对低盐香肠品质和风味的影响

Effect of Partial Replacement of NaCl with Salty Pig Bone Peptides on the Quality and Flavor of Low-NaCl Sausages

  • 摘要: 本文旨在探讨咸味猪骨肽部分替代NaCl生产低盐香肠的可能性。分析了不同比例咸味猪骨肽替代NaCl对香肠的感官、质构特性、色差、pH、出品率、水分含量、滋味和挥发性成分的影响。结果显示,添加1% NaCl+1%咸味猪骨肽的香肠在色泽、外观、口感和风味方面优于对照组(添加2% NaCl),组织状态和对照组相当,同时,显著改善了香肠的质构特性(P<0.05)。电子舌结果显示,1% NaCl+1%咸味猪骨肽的低盐香肠咸味、鲜味、甜味和丰富度均优于对照组和其他试验组,同时,酸味、苦味和苦的回味显著降低。但是,不同咸味猪骨肽替代NaCl的香肠出品率和水分含量均显著下降(P<0.05)。顶空气相色谱-离子迁移谱(Headspace-Gas Chromatography-Ion Mobility Spectrometry,HS-GC-IMS)分析发现,咸味猪骨肽的添加改变了香肠的挥发性成分,结合感观评分结果,一定量的咸味猪骨肽替代NaCl赋予了低盐香肠更好的风味。综上结果表明,1% NaCl+1%咸味猪骨肽能够有效替代2% NaCl,实现了低盐香肠减盐不减咸的效果。

     

    Abstract: The objective of this study was to investigate the feasibility of partially replacing NaCl with salty pig bone peptides (SPBP) in the production of low-NaCl sausages (LNS). The impact of varying proportions of SPBP replacing NaCl on sensory attributes, texture characteristics, color variation, pH, yield, moisture content, taste, and volatile profile was examined. The findings indicated that sausages supplemented with 1% NaCl+1% SPBP (1% LNS-SPBP) outperformed the control (supplemented with 2% NaCl) in terms of color, appearance, taste and flavor, while tissue structure was comparable to that of the control group. Additionally, 1% LNS-SPBP significantly enhanced the textural properties of LNS (P<0.05). E-tongue results demonstrated that the salty, freshness, sweetness, and richness attributes of 1% LNS-SPBP surpassed those of the control and other experimental groups, while sour, bitter and bitter aftertaste were notably reduced compared to the control group. However, the sausage yield and moisture content were significantly (P<0.05) diminished when different percentages of SPBP were applied. Furthermore, HS-GC-IMS analysis revealed alterations in the volatile profiles of LNS, and in combination with the results of the sensory scores, a certain amount of SPBP in place of NaCl conferred a better flavor to LNS. In conclusion, the combination of 1% LNS-SPBP effectively substituted 2% NaCl, achieving the objective of reducing salt content without compromising saltiness in LNS.

     

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