Lyons P H, Kerry J F, Morrissey P A, Buckley D J
Department of Food Technology, University College Cork, Cork, Ireland.
Meat Sci. 1999 Jan;51(1):43-52. doi: 10.1016/s0309-1740(98)00095-3.
Response surface methodology (RSM) was used for simultaneous analysis of the effects of added high gelling 35% whey protein concentrate, (0-12%)/carrageenan (0-3%) preformed gels with dry addition of tapioca starch (0-3%), on the physical, textural and sensory characteristics of low-fat fresh pork sausages. Experimental design allowed for evaluation of potential interactive effects between these ingredients. Sausages were evaluated for cookloss, water holding capacity (WHC), mechanical texture and sensory attributes. Analysis of variance of regression models showed that ingredient blends had a significant influence on cookloss (p<0.01), WHC (p<0.05), purgeloss (p<0.05), texture (p<0.001) and the sensory attributes of flavour intensity (p<0.05), overall flavour (p<0.01) and juiciness (p<0.001). Addition of preformed gel and tapioca starch had a significant (p<0.01) negative interactive effect on % cook loss, and gave a significant (p<0.05) positive linear effect for mechanical textural values. Increasing levels of preformed gel blends with tapioca starch resulted in a general decrease in flavour intensity and overall flavour scores. Mixed gels containing high gelling 35% (protein) whey protein concentrate (8%) and carrageenan (1.5%), with dry addition of tapioca starch (3%) produced final low-fat (<3% fat) pork sausages with similar characteristics to those of full-fat (20% fat) controls.
响应面法（RSM）用于同时分析添加高凝胶性35%乳清蛋白浓缩物、（0-12%）/卡拉胶（0-3%）预凝胶并干法添加木薯淀粉（0-3%）对低脂鲜猪肉香肠的物理、质地和感官特性的影响。实验设计允许评估这些成分之间潜在的交互作用。对香肠的煮损失率、持水能力（WHC）、机械质地和感官属性进行了评估。回归模型的方差分析表明，成分组合对煮损失率（p<0.01）、WHC（p<0.05）、凝胶损失率（p<0.05）、质地（p<0.001）以及风味强度（p<0.05）、整体风味（p<0.01）和多汁性（p<0.001）等感官属性有显著影响。预凝胶和木薯淀粉的添加对煮损失率百分比有显著的（p<0.01）负交互作用，对机械质地值有显著的（p<0.05）正线性作用。预凝胶与木薯淀粉混合物水平的增加导致风味强度和整体风味得分普遍下降。含有高凝胶性35%（蛋白质）乳清蛋白浓缩物（8%）和卡拉胶（1.5%）并干法添加木薯淀粉（3%）的混合凝胶制成的最终低脂（脂肪含量<3%）猪肉香肠，其特性与全脂（脂肪含量20%）对照香肠相似。
