富硒西蓝花粉及普通西蓝花粉对香肠品质特性的影响

将经过粉碎干燥的富硒西蓝花粉末和普通西蓝花粉末加入香肠内，探讨2 种西蓝花粉添加量对香肠硒含量、pH值、色泽、酸价、过氧化值（peroxide value，POV）、硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARs）值等品质特性及感官评价的影响。结果表明：与未添加西蓝花粉的香肠相比，西蓝花粉的富硒与否以及添加量对香肠的pH值和酸价没有影响；添加富硒西蓝花粉能够显著影响香肠的色泽，提升其感官评分，降低香肠的POV和TBARs值，而添加普通西蓝花粉对香肠POV和TBARs值的影响并不显著。综合各项指标，富硒西蓝花粉的最佳添加量为0.20%，所制作的香肠硒含量为（89.94±10.05） μg/100 g，达到富硒肉制品标准的要求。

Effects of Selenium-Enriched versus Common Broccoli Powder on the Quality Characteristics of Sausages

In this work, we determined the effect of adding selenium-enriched versus common broccoli powder on the selenium content, pH, color, acid value, peroxide value (POV), thiobarbituric acid reactive substance (TBARs) value and sensory evaluation of sausages. The results showed that compared with the sausage without broccoli powder, neither the pH nor acid value of the sausage with broccoli powder was affected by whether or not it was enriched with selenium. The addition of selenium-enriched broccoli powder significantly affected the color, improved the sensory score, and reduce the POV and TBARs values of sausages, while the addition of common broccoli powder has no significant effect on the POV or TBARs values. According to comprehensive quality evaluation, the optimal amount of addition of seleniumenriched broccoli powder was 0.2%, and the selenium content of the sausage was (89.94 ± 10.05) μg/100 g, which meets the requirement of the standard for selenium-enriched meat products.