为探究大豆-鸡肉复合酶解物（Soybean-chicken Hydrolysate，SCH）部分替代鸡胸肉和氯化钠（Sodium Chloride，NaCl）对鸡肉火腿肠品质特性的影响及其替代方案的可行性，该研究以不同大豆-鸡肉复合酶解物替代量制备火腿肠为研究对象，对其主要成分含量、热稳定性、质构、感官品质和储藏稳定性进行系统分析，并结合正交实验，优化出鸡肉火腿肠的最佳复合配方。结果表明：大豆-鸡肉复合酶解物部分替代鸡胸肉和NaCl能显著提升鸡肉肠的风味、咀嚼特性与储藏品质，其中鲜味和鸡肉香气提升约15%和20%，咀嚼性同比提高71.86%。SCH最佳替代量分别为20%鸡胸肉和17% NaCl，总添加量（干基）占鸡肉肠总重2.0%。以最优配方制得的鸡肉肠营养健康（蛋白含量15.82%，钠盐含量1.59%）、风味佳（鲜味突出且鸡肉香味浓郁，感官评分91.04）、质构适中（硬度6 416.63 N，咀嚼性3 974.41 N）、储藏稳定性强（TBARS值0.37 mg MDA/kg，菌落总数1.78 lg CFU/g），达到了优质鸡肉肠水平。由此可见，以大豆-鸡肉复合酶解物部分替代鸡肉肠原辅料具有一定可行性，且对鸡肉肠的品质改善具有积极作用。

To explore the effects of soybean-chicken hydrolysate (SCH) as a partial substitute for chicken breast and sodium chloride (NaCl) on the quality characteristics of chicken ham sausages and the feasibility of this substitution, ham sausages were prepared using different SCHs as the research objects. The contents of major components, thermal stability, texture, sensory quality, and storage stability were systematically analyzed, and combined with orthogonal experiments, the best compound formula of chicken ham sausage was optimized. Partial substitution of chicken breast meat and NaCl with SCH significantly improved the flavor, chewing characteristics, and storage quality of chicken sausages. The intensity of umami taste and chicken aroma was enhanced by approximately 15% and 20%, respectively, and the chewiness was increased by 71.86%. The optimal substitution formula was as follows: 20% chicken breast and 17% NaCl; the total substitution amount (dry) accounted for 2.0% of the total weight of the chicken sausage. The chicken sausages prepared with the optimal formula were nutritious and healthy (15.82% protein content and 1.59% sodium salt), had a favorable flavor (strong umami and rich chicken flavor, with a sensory score of 91.04), showed moderate texture (firmness of 6 416.63 N and chewiness of 3 974.41 N), and exhibited strong storage stability (TBARS value 0.37 mg MDA/kg, total bacterial colony 1.78 lg CFU/g), reaching the level of high-quality chicken sausages. Therefore, the raw and auxiliary materials of chicken sausages can be partially substituted with SCHs, with a positive effect on the quality improvement of the product.

国家自然科学基金面上项目（32172329）；广东省自然科学资金面上项目（2022A1515010060）；佛山市科技创新团队项目（2018IT100272）