为探究木质肉（Woody breast，WB）添加量对鸡肉火腿肠品质特性的影响及其添加的可行性，以5种不同木质肉添加量的火腿肠为研究对象，对其质构、感官、水分分布及微观结构进行检测分析。结果表明：木质肉添加量维持在50%时，火腿肠弹性、回复性、粘聚性参量最优，均达到优级火腿肠评判标准，分别为0.83、0.29、0.71，其质地、感官总评最高，分别为1.67和4.50。低场核磁显示木质肉添加量为50%时，自由水占比最低，结合水占比最高，分别为2.99%和0.78%，不易流动水基本保持不变。火腿肠微观结构随着木质肉添加量的增加由完整、清晰、分布均匀变为多孔洞、蓬松状。研究表明，将木质肉以肉糜的状态加入火腿肠具有一定可行性，且添加适量的木质肉糜对优化火腿肠品质具有一定的作用。

To explore the effect of Woody breast (WB) on the quality and characteristics of chicken sausage and the feasibility of adding Woody breast (WB), the texture, sensory, moisture distribution and microstructure of five kinds of ham sausages with different amount of woody breast were analyzed. The results showed that when the content of woody breast was maintained at 50%, the elasticity, recovery and cohesion parameters of ham sausage were optimal, which all reached the evaluation criteria of excellent ham sausage, with the values of 0.83, 0.29, and 0.71, respectively. The total quality and sensory evaluation were 1.67 and 4.50, respectively. Low-field NMR showed that when the content of woody breast was 50%, the proportion of free water was the lowest, while the proportion of combined water was the highest (2.99%, 0.78%, respectively). The non-flowing water basically remained unchanged. The microstructure of ham sausage changed from intact, clear and evenly distributed to porous and fluffy with the increase of the amount of wood added. The results showed that it is feasible to add the woody meat to the sausage in the state of minced meat, and the appropriate amount of woody minced meat can improve the quality of the sausage.

安徽省科技厅科技重大专项（18030701165）；滁州市科技计划项目（201703）；江苏省家禽遗传育种重点实验室开放课题（JQLAB-KF -201901）；滁州学院科研启动基金（2017qd01）；滁州学院省级大学生创新训练计划项目（S20190377059；S20190377113）