鱼骨粉添加量对鮰鱼鱼肉火腿肠色度、质构及感官特性的影响

研究添加鱼骨粉对鮰鱼鱼肉火腿肠品质的影响。采用梯度添加鱼骨粉的方法制作鱼肉火腿肠，并对其色度和质构进行测定，同时进行感官评定。结果表明：鱼骨粉添加量为2%时，白度值下降显著(P＜0.05) ；鱼肉火腿肠的硬度、咀嚼性随着鱼骨粉添加量的增多而增大，弹性变小；当添加量为2.5%时，鱼肉火腿肠的硬度、咀嚼度和弹性变化趋势极显著(P＜0.01)，但黏聚性变化不明显；随着鱼骨粉添加量的增加，鱼肉火腿肠切面较粗糙，咀嚼时颗粒感较强，当鱼骨粉添加量为3%时鱼肉火腿肠总体可接受度较差。综合考虑，鱼骨粉添加量为1.5%时，鱼肉火腿肠色度和质构较好，感官总体可接受度高。

Effect of Channel Catfish Bone Meal Addition on Color, Textural Properties and Sensory Evaluation of Fish Sausages

The effect of different amounts of channel catfish bone meal addition on the color,textural properties and sensory evaluation of fish sausages was studied.Compared to the control(with no channel catfish fish bone meal addition),2% addition resulted in a significant decrease in whiteness(P < 0.05).The harness and chewiness increased with increasing fish bone meal addition,while the springiness decreased.The hardness,chewiness and springiness of fish sausages extremely significantly changed at a 2.5% addition level(P < 0.01),but no significant change was found in cohesiveness.Fish sausages showed rough cross-section and grainy chewiness with increasing fish bone meal addition.Fish sausages revealed a low overall acceptance at a 3% addition level.Collectively,these results indicate that 1.5% fish bone meal addition to fish sausages can result in better color and textural properties and high overall acceptance.