为探究不同菇粉添加对乳化香肠凝胶特性及抗氧化性的影响,本研究在猪肉糜中分别添加3%猴头菇粉、鳞柄伞粉、蛹虫草粉、绣球菌粉、香菇粉制作乳化香肠,并以不添加菇粉为空白对照组,对乳化香肠的持水性、凝胶强度、白度值、抗氧化活性、化学作用力、Zeta电位等指标进行测定,对感官品质进行评价,并利用扫描电镜观察微观结构.结果表明,添加菇粉的乳化香肠持水性、凝胶强度和抗氧化活性较对照增加,其中绣球菌香肠持水性和凝胶强度最高,分别为93.83%和2.88 g·mm;香菇香肠的总还原能力、羟自由基清除率、1,1-二苯基-2-苦基肼(DPPH)自由基清除率和超氧阴离子自由基清除率均最高,分别达到了25.16%、58.33%、87.41%和15.36%;与空白组相比,添加菇粉的乳化香肠化学作用力有明显变化,其中蛹虫草香肠促进了离子键和疏水键的作用,猴头菇香肠主要通过氢键来与肌原纤维蛋白进行缔合,而添加鳞柄伞粉可使香肠中二硫键的作用力增强;添加菇粉均提高了乳化香肠的Zeta电位绝对值,使微观结构更加致密均匀、孔隙减小,提高了感官评分.综上所述,菇粉的添加可以改善乳化香肠的凝胶特性、抗氧化性,这是源于菇粉改变了乳化香肠的化学作用力,使二硫键和离子键作用力增强.本研究可为菇粉在乳化香肠中的应用提供理论依据和技术支持.
In order to investigate the effects of adding different mushroom powders on the gel characteristics and antioxidant properties of the emulsified sausages,3%of each of Hericium erinaceus powder,Clitocybe squamulose powder,Cordyceps powder,Sparassis crispa powder and Lentinus edodes powder were added to pork mince to make emulsified sausages,respectively,and a blank control group was set up without adding mushroom powder.The water holding capacity,gel strength,whiteness value,antioxidant activity,chemical force,zeta potential and other indicators of emulsified sausage were measured,the sensory quality was evaluated,and the microstructure was observed using scanning electron microscopy.Results showed that the water-holding capacity,gel strength and antioxidant activity of the emulsified sausages with the addition of mushroom powder increased(P<0.05).Compared to other groups,the highest water-holding capacity and gel strength of 93.83%and 2.88 g·mm was found for Sparassis crispa sausages.The total reducing ability,hydroxyl radical scavenging rate,DPPH radical scavenging rate and superoxide anion radical scavenging rate of Lentinus edodes sausage were the highest,reaching 25.16%,58.33%,87.41%and 15.36%,respectively.Compared with the blank group,the emulsified sausages with addition of mushroom powder showed significant changes in chemical forces.The Cordyceps sausage promoted ionic and hydrophobic bonding,while the Hericium erinaceus mushroom sausage associated with myofibrillar proteins mainly through hydrogen bonding,and the addition of Clitocybe squamulose led to a stronger disulphide bonding in the sausage.Addition of mushroom powder improved the absolute value of zeta potential of emulsified sausages,resulting in a denser and more homogeneous microstructure,less pore size and improved sensory scores.In conclusion,the addition of mushroom powder can improve the gel characteristics and antioxidant properties of emulsified sausages,which was derived from the chemical force of emulsified sausage changed by mushroom powder and made the disulfide and ionic bonding force stronger.This study provided the theoretical basis and technical support for the application of mushroom powder in emulsified sausages.
岳子燕;余秋雨;和郁春;刘佳利;朱迎春
山西农业大学食品科学与工程学院,山西 晋中 030801
乳化香肠;食用菌;凝胶特性;抗氧化活性
emulsification sausage;edible fungus;gel properties;antioxidant activity
《核农学报》 2024 (006)
1098-1107 / 10
山西省自然基金面上项目(20210302123400),山西省功能食品产业技术体系建设项目(2023CYJSTX10-03),山西省农业重大技术协同推广项目(2023XTTG01)
10.11869/j.issn.1000-8551.2024.06.1098
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