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微缩盐对降低新鲜香肠中含量的影响
Chimenes D L de Araújo1, Monique M Krauskopf1, João A S Manzi1
1Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba 13418-900, SP, Brazil.
Foods (Basel, Switzerland)
|February 10, 2024
概括
微化盐 (MS) 可以有效地将新鲜香肠中的量降低50%,而不会对技术,化学或感官质量产生负面影响. 这种盐的减少保持了产品的稳定性和消费者接受度.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类技术 肉类技术
- 营养科学 营养科学
背景情况:
- 高摄入量是一个全球性的健康问题,需要制定减少加工食品中含量的策略.
- 新鲜的香肠是饮食的重要来源,使他们成为减少干预的目标.
研究的目的:
- 为了评估微缩盐 (MS) 在降低新鲜香肠中含量的有效性.
- 评估MS对新鲜香肠的技术,化学,纹理和感觉特性的影响.
- 为了确定最佳的MS合并水平,以减少,而不会影响产品质量.
主要方法:
- 准备了四种新鲜香肠处理,其中含有不同程度的普通和微缩盐 (MS).
- 分析包括含量,损耗,肌球蛋白含量,仪器颜色和使用时间检查所有应用方法 (TCATA) 的感觉评估.
- 微化盐有时在香肠加工过程中预先与脂肪混合.
主要成果:
- 与对照组相比,在1.0%的MS (M1.0%) 实现了50%的减少,而在大多数参数上没有不良影响.
- 在MS2.0%治疗中,当MS与脂肪混合时,性减少了.
- 减少并没有对时间感官概况或香肠的整体喜好产生负面影响.
结论:
- 微缩盐是一种可行的成分,可以显著减少新鲜香肠中的.
- 可以使用MS降低高达50%的含量,同时保持产品的关键特性和消费者接受度.
- 加工方法,特别是将MS与脂肪混合,可以影响像性这样的纹理属性.
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