海藻糖部分替代蔗糖对猪肉脯品质特性的影响

为改善传统猪肉脯的品质特性，采用不同比例（10%、20%、30%、40%）的海藻糖部分替代猪肉脯配料中的蔗糖，测定其总糖含量、pH值、水分、质构特性、色泽、脂肪氧化情况及感官品质等的变化。结果表明：海藻糖部分替代蔗糖，在降低总糖含量的前提下，显著提高猪肉脯的亮度值、红度值和黄度值（P＜0.05），并延缓猪肉脯贮藏期间的褪色，显著降低硫代巴比妥酸反应物值（P＜0.05）；随着海藻糖替代比例的增大，猪肉脯水分含量显著提高，且其中的结合水和不易流动水含量总体呈降低趋势，自由水含量显著提高（P＜0.05），猪肉脯的硬度、咀嚼性和坚实度显著下降（P＜0.05）；海藻糖替代蔗糖比例10%时，猪肉脯的感官品质较佳。

Effect of Partially Replacing Sucrose by Trehalose on the Quality Characteristics of Pork Jerky

In order to improve the quality characteristics of traditional pork jerky, different proportions (10%, 20%, 30%, 40%) of trehalose were used to replace sucrose in the preparation of pork jerky, and changes in total sugar content, pH value, moisture, texture characteristics, color, fat oxidation and sensory quality were examined. The results showed that partially replacing sucrose by trehalose significantly increased the brightness value (L*), redness value (a*) and yellowness value (b*) of pork jerky (P < 0.05) under the premise of reducing the total sugar content, delayed color fading during storage, and significantly reduced the thiobarbituric acid reactive substances (TBARs) value (P < 0.05). With the increasing level of trehalose substitution, the moisture content increased significantly, and the contents of bound water and non-flowable water showed a decreasing trend generally, while the content of free water increased significantly (P < 0.05). Moreover, the hardness, chewiness and firmness decreased significantly (P < 0.05). The 10% trehalose incorporated pork jerky had the best sensory quality.