Hu Hewen, Li Yue, Zhang Long, Tu Huajie, Wang Xinyu, Ren Lili, Dai Siqi, Wang Liyan
College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
College of Humanities (College of Home Economics), Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Foods. 2021 Sep 13;10(9):2167. doi: 10.3390/foods10092167.
Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositions, water activities, textures, colors, water holding capacities (WHC), and amino acid compositions were investigated. The results showed that the protein, ash and moisture content, lightness, redness, and WHC of pork sausages were increased ( < 0.05), and textural profile analysis (TPA) and sensory quality of the sausage were improved ( < 0.05). In addition, the content of essential amino acids (lysine and isoleucine) and the non-essential amino acids (proline and tyrosine) of sausages were increased ( < 0.05). The sausage had the best sensory performance when the replacement ratio of tremella was 75%. These results indicated that replacing fat with tremella could be a valid way to obtain nutritional and healthy sausage.
在制作过程中，用不同比例的银耳替代香肠中的猪脂肪，并对猪肉香肠的理化特性和感官特性进行评估。制备了5种配方的香肠，银耳替代比例分别为0%、25%、50%、75%和100%，并对其近似成分、水分活度、质地、颜色、持水能力（WHC）和氨基酸组成进行了研究。结果表明，猪肉香肠的蛋白质、灰分和水分含量、亮度、红度和持水能力均有所增加（P<0.05），香肠的质地剖面分析（TPA）和感官品质得到改善（P<0.05）。此外，香肠中必需氨基酸（赖氨酸和异亮氨酸）和非必需氨基酸（脯氨酸和酪氨酸）的含量增加（P<0.05）。当银耳替代比例为75%时，香肠的感官性能最佳。这些结果表明，用银耳替代脂肪可能是获得营养健康香肠的有效途径。
