油脂预乳化液替代脂肪对乳化肠品质的影响

制备鱼油和玉米油预乳化液，研究油脂预乳化液替代猪背膘（质量替代比例分别为25%、50%、75%、100%）对乳化肠主要组分、蒸煮损失、色泽、质构特性、流变特性和感官特性的影响。结果表明：随着预乳化液替代比例的增加，脂肪含量显著降低（P＜0.05）；蒸煮损失也逐渐降低。油脂预乳化液处理组间硬度差异显著并明显高于对照组（P＜0.05），随预乳化液替代比例增加，乳化肠硬度先增加后降低，当替代比例为50%时，硬度最大；弹性差异不显著（P＞0.05），咀嚼性差异显著（P＜0.05）且变化趋势和硬度一致。温度扫描动态储能模量G’显示：与对照组相比，添加鱼油与玉米油预乳化液处理组的动态储能模量更高，且添加50%替代比例的预乳化液时，G’值最高。感官评价显示：预乳化液替代比例为50%时，乳化肠在外观、风味和总体接受度得分最高。因此，油脂预乳化液替代乳化肠质量50%的猪背膘可以有效降低乳化肠中脂肪含量，提高质构特性，改善产品的顾客接受程度。

Effect of Replacement of Pork Fat with Pre-Emulsified Oil on the Quality of Emulsified Sausage

The effects of replacement of pork back fat with pre-emulsified fish or corn oil at different levels (25%, 50%, 75% and 100%) on the chemical composition, cooking loss, color, texture, rheology and sensory properties of emulsified sausages were studied. The results showed that the fat content decreased significantly (P < 0.05), and the cooking loss also dropped gradually with increasing level of pre-emulsified oil. Hardness values in the replacement groups were significantly different from each other and higher than that in the control group (P < 0.05). Hardness rose and then declined with increasing level of pre-emulsified oil, reaching a maximum at 50% replacement level. However, there was no significant difference in springiness (P > 0.05). Chewiness exhibited a consistent trend with hardness (P < 0.05). Dynamic storage module (G’) was increased by replacing pork fat with pre-emulsified oils, reaching a maximum at 50% replacement level. The sausage incorporated with 50% pre-emulsified oils scored the highest in appearance, flavor and overall acceptability. Therefore, replacing pork fat at 50% with pre-emulsified oil can effectively reduce the fat content, and significantly improve the texture characteristics and consumer acceptability of emulsified sausages.