基于主成分分析构建大豆蛋白对低盐乳化肠的品质综合评价模型

Constructing a Comprehensive Evaluation Model for Assessing the Quality of Low-salt Emulsified Sausage with Soybean Protein Based on Principal Component Analysis

摘要:

为研究大豆蛋白对低盐乳化肠品质的影响，用氯化钾替代0%、20%、30%、40%、50%的食盐，在每个替代量下又设计添加了大豆蛋白，添加量分别为0%、4%、6%、8%；来探究它们对乳化肠的品质的影响。结果表明：氯化钾替代食盐量为20%~40%时，添加6%~8%的大豆蛋白能提高乳化肠的出品率和保水率（p<0.05），最高比空白组提高了3.89%和3.28%；降低乳化肠的红度，提高乳化肠的黄度。其中在氯化钾替代食盐量为50%时，大豆蛋白4%~8%可以提高乳化肠的硬度、弹性、咀嚼性（p<0.05），乳化肠的硬度和弹性最高提高了19.37%和5.00%。在氯化钾替代食盐量为30%~40%时，添加4%~8%的大豆蛋白能降低乳化肠的回复性（p<0.05）。感官评分方面，4%~8%的大豆蛋白能提高低盐乳化肠的组织结构，但是降低了乳化肠的色泽和口感。大豆蛋白添加量与弹性、出品率、保水率、b值显著相关，氯化钾替代食盐量与其他品质指标相关性不显著。建议氯化钾替代食盐量为40%，大豆蛋白添加量为4%~6%；根据乳化肠品质指标的主成分分析的结果，得出了关于大豆蛋白对低盐乳化肠的品质综合评价模型；可以为生产低盐乳化肠提供一定的参考。

Abstract:

In order to study the effect of soy protein on the quality of low-salt emulsified sausage, the influences of the proportion of KCl to replace salt (0%, 20%, 30%, 40% or 50%), and the amount of added soy protein (0%, 4%, 6%, or 8%) on the quality of the emulsified sausages were examined. The results indicated that the substitution by KCl at 20%~40% along with the addition of 6%~8% of soy protein significantly improved the yield and water retention rate of the emulsified sausage (p<0.05) (increased by 3.89% and 3.28%, respectively, compared to the blank group), decreased the redness and increased the yellowness of the sausage. In particular, the substitution by KCl by 50% and addition of 4%~8% of soy protein improved the hardness, springiness and chewiness of the sausage (p<0.05), with the hardness and springiness increasing by 19.37% and 5.00%, respectively. When the substitution of salt by KCl at 30%, adding 4%~8% of soy protein could reduce the resilience of the emulsified sausage (p<0.05). In terms of sensory scores, the addition of 4%~8% of soy protein significantly improved the tissue structure of the low-salt emulsified sausages but worsen significantly the color and mouthfeel of sausage. The amount of added soy protein was significantly correlated with the springiness, product yield, water holding rate and b value of the emulsified sausage, while the amount of salt substituted by KCl was insignificantly correlated with other quality indicators. It is recommended that the amount of KCl for substitution is 40% and the amount of soy protein for addition is 4%~6%. According to the results of the principal component analysis of the quality indices of emulsified sausages, a comprehensive evaluation model for assessing the quality of low-salt sausage with soybean protein was obtained. The results of this study provide a certain reference for the production of low-salt emulsified sausages.