添加葡萄糖氧化酶对熏煮香肠品质的影响

在熏煮香肠的研发制作中,分别添加0.050、0.075、0.100、0.125 U/g(以总鲜肉重的质量为基础)的葡萄糖氧化酶。测定熏煮香肠的蒸煮损失、乳化稳定性(水分损失及脂肪损失)、质构特性以及感官特性。结果表明,随着葡萄糖氧化酶添加量的增加,熏煮香肠的蒸煮损失显著降低(p<0.05),乳化稳定性提高,质构特性的硬度、弹性和咀嚼性均显著增加(p<0.05)。因此,葡萄糖氧化酶在一定程度上可以改善熏煮类香肠的品质特性,并且在本研究设定范围内的最佳添加量为0.100 U/g,此添加量下的熏煮香肠蒸煮损失率为18.66%;质构指标中硬度为10.64 N,内聚性为0.41,弹性为13.64,咀嚼性为33.51 N。

Effect of Adding Glucose Oxidase on the Quality of Smoked and Cooked Sausage

In the production of smoked-and-cooked sausage,glucose oxidase was added at 0.050,0.075,0.100 and 0.125 U/g,respectively,based on the weight of total fresh meat. The effects were studied by measuring cooking loss,emulsion stability(moisture loss and fat loss),texture profiles and sensory properties. The results showed that cooking loss of the smoked-and-cooked sausage decreased significantly with the increased addition of glucose oxidase(p<0.05). However,the emulsion stability,hardness,springiness and chewiness of the smoked-and-cooked sausage obviously increased with the increased addition of glucose oxidase(p<0.05). Therefore,glucose oxidase could be used as quality improver into the kind of smoked-and-cooked sausage and its optimal addition was 0.100 U/g. The cooking loss of the smoked-and-cooked sausage under this addition was 18.66%,the hardness of texture index was 10.64 N,cohesiveness was 0.41,springiness was 13.64,and chewiness was 33.51 N.