本文主要研究脱除酸性多糖的龙须菜粉对猪肉肠保水性能的影响，分别考察了龙须菜粉和磷酸盐对猪肉肠的蒸煮损失率、离心损失率、质构特性和微观结构的影响。实验表明，复合磷酸盐（CPP）在各组磷酸盐中保水性最好，在磷酸盐最大允许添加量（0.5%）下，添加龙须菜粉使猪肉肠的蒸煮损失率、离心失水率分别下降了95.27%、71.62%，相对于CPP组分别下降了37.20%、32.50%，差异显著（p<0.05），且随着龙须菜粉增加保水效果逐渐增强；猪肉肠的弹性、硬度、粘聚性、咀嚼度和回复性随添加量的增大逐渐改善，当添加量在3.5~4%之间时，各组质构特性较CPP组均有不同程度的提高；观察200倍电镜下肠体微观结构，添加龙须菜粉的猪肉肠形成致密连续的结构且比较均一，较其他各组更加利于水分的固定。因此实验最终确定了龙须菜粉在3.5~4%的添加量下较CPP能更好的改善肉制品品质。

The study is mainly to investigate the effect of water holding capacity on Gracilaria Lemaneiformis powder which had been removed acidic polysaccharides in pork sausages. The influences of G. Lemaneiformis powder and phosphate on water holding capacity, texture characteristics and microscopic structure of pork sausages were compared. The results showed that water holding capacity of composite phosphate (CPP) was the best in all kinds of phosphate with addition amount of 0.5%. .Cooking loss rate and centrifugal dehydration rate of G. Lemaneiformis powder group decreased by 95.27%,71.62%, 37.20% and 32.50%, respectively lower than those of CPP group (p<0.05). With the increase of G. Lemaneiformis powder, water holding capacity was enhanced, and elasticity, hardness, cohesiveness, chewiness and recoverability of pork sausages were also improved. Texture characteristics of G. Lemaneiformis group were better than CPP group when additive amount was 3.5~4%. SEM (200 times) showed the structure of G. Lemaneiformis powder group was denser and more homogeneous than other groups. Therefore, with adding 3.5~4% of G. Lemaneiformis powder, the quality characteristics of sausages could be improved.

国家自然科学基金资助项目（31271975）