蟹风味香肠的工艺优化与品质分析

doi:10.3969/j.issn.1004-1524.20240248

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (4): 920-933.DOI: 10.3969/j.issn.1004-1524.20240248

蟹风味香肠的工艺优化与品质分析

朱媛媛¹^,²(), 韩延超², 刘瑞玲², 邓尚贵¹, 陈慧芝², 房祥军², 吴伟杰², 郜海燕²^,^*()

1.浙江海洋大学食品与医药学院,浙江舟山 316022
2.浙江省农业科学院食品科学研究所,全省生鲜食品智慧物流与加工重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021

收稿日期:2024-03-20 出版日期:2025-04-25 发布日期:2025-05-09
作者简介:朱媛媛(1998—),女,浙江嘉兴人,硕士研究生,研究方向为食品物流保鲜与品质调控。E-mail:zhuyuanyuan@zjou.edu.cn
通讯作者: *郜海燕,E-mail:spsghy@163.com
基金资助:
国家重点研发计划(2021YFD2100504)

Process optimization and quality analysis of crab flavor sausage

ZHU Yuanyuan¹^,²(), HAN Yanchao², LIU Ruiling², DENG Shanggui¹, CHEN Huizhi², FANG Xiangjun², WU Weijie², GAO Haiyan²^,^*()

1. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, Zhejiang, China
2. Zhejiang Key Laboratory of Intelligent Food Logistics and Processing, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2024-03-20 Online:2025-04-25 Published:2025-05-09

摘要/Abstract

摘要：

为提高蟹副产物的利用率,减少环境污染,丰富人体钙摄入的来源,在香肠制作工艺中添加蟹壳粉。首先利用单因素试验,探究白胡椒粉添加质量分数、蟹壳粉添加质量分数、玉米淀粉添加质量分数、食盐添加质量分数对香肠感官评分的影响;然后利用响应面试验确定蟹风味香肠的最佳配方;最后从感官评分、质地、色泽、水分、蛋白质、脂肪、钙、风味(气味、滋味)、消化率方面,探究添加蟹壳粉香肠和未添加蟹壳粉香肠的品质区别。研究结果显示,白胡椒粉添加质量分数为0.5%、蟹壳粉添加质量分数为2.1%、玉米淀粉添加质量分数为5.8%、食盐添加质量分数为1.7%时,蟹风味香肠的感官品质最佳。添加蟹壳粉后,香肠的a^*值(红度)、b^*值(黄度)升高,硬度、咀嚼性增加,说明添加蟹壳粉能有效改善香肠的色泽和质地;钙含量、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率、2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS⁺)自由基清除率、Fe²⁺螯合率分别是未添加蟹壳粉香肠的4.99倍、2.14倍、1.78倍、1.86倍,说明添加蟹壳粉能有效增强香肠的钙含量和抗氧化能力。电子鼻和电子舌试验表明,蟹壳粉可以赋予香肠独特的气味和滋味。胃和小肠的消化模拟试验表明,添加蟹壳粉后对消化率无明显影响。综上,该款蟹风味香肠的感官和营养价值提高了,具有独特的风味,同时提高了蟹副产物的利用率,具有良好的市场前景。

关键词: 蟹壳粉, 香肠, 工艺优化, 品质

Abstract:

In order to improve the utilization rate of crab by-products, reduce environmental pollution, and enrich the source of calcium intake in human body, crab shell powder was added in the sausage production process. Firstly, the single factor experiment was conducted to investigate the effects of the addition mass fraction of white pepper, crab shell powder, corn starch and salt on the sensory scores of the sausage. Then, the response surface experiment was conducted to determine the optimal formulation of the crab flavor sausage. Finally, the difference in quality between the added and unadded crab shell powder was investigated in terms of sensory scores, texture, color, moisture, protein, fat, calcium, flavor (odor, taste), and digestibility. The results showed that the best sensory score was obtained with the addition mass fraction of 0.5% white pepper, 2.1% crab shell powder, 5.8% corn starch and 1.7% salt. After the addition of crab shell powder, the a^*value and b^* value of the sausage increased, and the hardness and chewiness increased, indicating that the addition of crab shell powder could effectively improve the color and texture of the sausage; the calcium content, DPPH radical scavenging rate, ABTS⁺radical scavenging rate, and Fe²⁺ chelating rate were 4.99, 2.14, 1.78, and 1.86 times higher than those of the sausage without the addition of crab shell powder, respectively, indicating that the addition of crab shell powder could enhance the calcium content and the antioxidant ability effectively. The E-nose and E-tongue showed that the crab shell powder had the effect of giving unique odor and taste to the sausage, and the digestion simulation tests of the stomach and small intestine showed that the addition of crab shell powder had no obvious effect on the digestibility. In conclusion, the crab flavor sausage improves the sensory and nutritional value of the product, gives a unique flavor, improves the utilization rate of crab by-products, and has a good market prospect.

Key words: crab shell powder, sausage, process optimization, quality

中图分类号:

TS251.65

朱媛媛, 韩延超, 刘瑞玲, 邓尚贵, 陈慧芝, 房祥军, 吴伟杰, 郜海燕. 蟹风味香肠的工艺优化与品质分析[J]. 浙江农业学报, 2025, 37(4): 920-933.

ZHU Yuanyuan, HAN Yanchao, LIU Ruiling, DENG Shanggui, CHEN Huizhi, FANG Xiangjun, WU Weijie, GAO Haiyan. Process optimization and quality analysis of crab flavor sausage[J]. Acta Agriculturae Zhejiangensis, 2025, 37(4): 920-933.

图/表 16

表1 响应面试验因素与水平

Table 1 Factors and levels for response surface test %

水平 Levels	因素的添加质量分数Addition mass fraction of factors
水平 Levels	A白胡椒粉 White pepper	B蟹壳粉 Crab shell powder	C玉米淀粉 Corn starch	D食盐 Salt
-1	0.35	1.5	4	1.2
0	0.50	2.0	6	1.6
1	0.65	2.5	8	2.0

表2 感官评价标准

Table 2 Sensory evaluation standards

项目Item	评价标准Evaluation standard	分值Score
色泽Color	有光泽,呈现橙黄色Glossy, orange-yellow	19~25
	稍有光泽,呈现橙黄色Slightly glossy, orange-yellow	13~18
	略无光泽,呈现黄白色Slightly dull, yellowish-white	7~12
	无光泽,呈现黄白色Dull, yellowish-white	0~6
风味Flavor	蟹香味明显,无异味,咸淡适宜Crab aroma, no odor, salty suitable	19~25
	蟹香味较弱,无明显异味,略咸或略淡Weakly crab aroma, no obvious odor, slightly salty or slightly light	13~18
	蟹香味不明显,略有腥味,略咸或略淡No crab aroma, slightly fishy, slightly salty or slightly light	7~12
	无蟹香味腥味重,极咸或极淡No crab aroma, very salty or very light	0~6
组织结构	结构紧实,切面平整,无气孔Compact structure, flat cut surface, no pores	19~25
Conformation	结构紧实,切面平整,无裂痕,有少量气孔Compact structure, flat cut surface, no cracks, a small number of pores	13~18
	结构较松散,不坚实,切面有裂痕气孔Structure is loose, not solid, the crack porosity	7~12
	结构松散,不坚实,切面不平,有较多裂痕气孔Loose structure, not solid, uneven section, crack pores more	0~6
口感Texture	无颗粒感,肌肉紧密,有弹性No graininess, tight muscle, elasticity	19~25
	无颗粒感,肌肉较紧密,弹性一般No graininess, tight muscles, general elasticity	13~18
	有颗粒感,肌肉较紧密,弹性弱Grainy, tight muscles, weak elasticity	7~12
	有颗粒感,肌肉松散,弹性差Grainy, loose muscle, poor elasticity	0~6

图1 白胡椒添加质量分数对香肠感官品质的影响数据上无相同小写字母表示不同处理之间差异显著(P<0.05)。下同。

Fig.1 Effect of addition mass fraction of white pepper on the sensory quality of sausage Data without the same lowercase letter indicate significant (P<0.05) difference between different treatments. The same as below.

图2 蟹壳粉添加质量分数对香肠感官品质的影响

Fig.2 Effect of addition mass fraction of crab shell powder on the sensory quality of sausage

图3 玉米淀粉添加质量分数对香肠感官品质的影响

Fig.3 Effect of addition mass fraction of corn starch on the sensory quality of sausage

图4 食盐添加质量分数对香肠感官品质的影响

Fig.4 Effect of addition mass fraction of salt on the sensory quality of sausage

表3 Box-Behnken响应面试验设计与结果

Table 3 Design and results of Box-Behnken response surface test

序号 Number	A白胡椒粉添加质量分数 Addition mass fraction of white pepper/%	B蟹壳粉添加质量分数 Addition mass fraction of crab shell powder/%	C玉米淀粉添加质量分数 Addition mass fraction of corn starch/%	D食盐添加质量分数 Addition mass fraction of salt/%	感官评分 Sensory score
1	0.35	1.50	6.00	1.60	81.50±3.20
2	0.65	1.50	6.00	1.60	79.67±1.60
3	0.35	2.50	6.00	1.60	83.00±2.71
4	0.65	2.50	6.00	1.60	87.33±2.29
5	0.50	2.00	4.00	1.20	84.67±1.80
6	0.50	2.00	8.00	1.20	79.67±1.80
7	0.50	2.00	4.00	2.00	83.50±3.04
8	0.50	2.00	8.00	2.00	84.60±1.26
9	0.35	2.00	6.00	1.20	82.33±3.86
10	0.65	2.00	6.00	1.20	81.50±3.04
11	0.35	2.00	6.00	2.00	83.83±3.76
12	0.65	2.00	6.00	2.00	85.67±4.42
13	0.50	1.50	4.00	1.60	81.17±2.85
14	0.50	2.50	4.00	1.60	83.33±3.54
15	0.50	1.50	8.00	1.60	77.67±3.35
16	0.50	2.50	8.00	1.60	80.17±3.13
17	0.35	2.00	4.00	1.60	83.33±2.29
18	0.65	2.00	4.00	1.60	82.33±1.60
19	0.35	2.00	8.00	1.60	80.17±2.48
20	0.65	2.00	8.00	1.60	82.00±2.24
21	0.50	1.50	6.00	1.20	81.50±2.36
22	0.50	2.50	6.00	1.20	84.00±1.29
23	0.50	1.50	6.00	2.00	83.50±1.71
24	0.50	2.50	6.00	2.00	85.00±2.24
25	0.50	2.00	6.00	1.60	89.50±1.50
26	0.50	2.00	6.00	1.60	90.33±3.35
27	0.50	2.00	6.00	1.60	88.83±2.97
28	0.50	2.00	6.00	1.60	89.17±2.19
29	0.50	2.00	6.00	1.60	89.00±1.00

表4 感官评分回归模型方差分析

Table 4 Analysis of variance of sensory score regression model

来源 Source	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F-value	P值 P-value	显著性 Significance
模型Model	291.97	14	20.85	22.95	<0.000 1	**
A	1.56	1	1.56	1.72	0.210 6
B	26.50	1	26.50	29.16	<0.000 1	**
C	16.72	1	16.72	18.40	0.000 7	**
D	12.68	1	12.68	13.95	0.002 2	*
AB	9.51	1	9.51	10.46	0.006 0	*
AC	2.01	1	2.01	2.21	0.159 4
AD	1.78	1	1.78	1.96	0.183 7
BC	0.027 8	1	0.027 8	0.030 6	0.863 7
BD	0.250 0	1	0.250 0	0.275 1	0.608 1
CD	9.00	1	9.00	9.90	0.007 1	*
A²	64.59	1	64.59	71.07	<0.000 1	**
B²	91.69	1	91.69	100.89	<0.000 1	**
C²	127.09	1	127.09	139.84	<0.000 1	**
D²	33.74	1	33.74	37.12	<0.000 1	**
残差Residual	12.72	14	0.908 8
失拟项Lack of fit	11.31	10	1.13	3.21	0.136 3
纯误差Pure error	1.41	4	0.352 8
总变异Cor total	304.69	28
决定系数R²	0.958 2
调整后的决定系数 $R A d j 2$	0.916 5
变异系数CV/%	1.14

表4 感官评分回归模型方差分析

Table 4 Analysis of variance of sensory score regression model

来源 Source	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F-value	P值 P-value	显著性 Significance
模型Model	291.97	14	20.85	22.95	<0.000 1	**
A	1.56	1	1.56	1.72	0.210 6
B	26.50	1	26.50	29.16	<0.000 1	**
C	16.72	1	16.72	18.40	0.000 7	**
D	12.68	1	12.68	13.95	0.002 2	*
AB	9.51	1	9.51	10.46	0.006 0	*
AC	2.01	1	2.01	2.21	0.159 4
AD	1.78	1	1.78	1.96	0.183 7
BC	0.027 8	1	0.027 8	0.030 6	0.863 7
BD	0.250 0	1	0.250 0	0.275 1	0.608 1
CD	9.00	1	9.00	9.90	0.007 1	*
A²	64.59	1	64.59	71.07	<0.000 1	**
B²	91.69	1	91.69	100.89	<0.000 1	**
C²	127.09	1	127.09	139.84	<0.000 1	**
D²	33.74	1	33.74	37.12	<0.000 1	**
残差Residual	12.72	14	0.908 8
失拟项Lack of fit	11.31	10	1.13	3.21	0.136 3
纯误差Pure error	1.41	4	0.352 8
总变异Cor total	304.69	28
决定系数R²	0.958 2
调整后的决定系数 $R A d j 2$	0.916 5
变异系数CV/%	1.14

图5 各个因素交互作用对感官评价影响的响应曲面图 A,白胡椒粉添加质量分数;B,蟹壳粉添加质量分数;C,玉米淀粉添加质量分数;D,食盐添加质量分数。下同。

Fig.5 Response surface diagram of the influence of each factor interaction on sensory evaluation A,Addition mass fraction of white pepper; B,Addition mass fraction of crab shell powder; C,Addition mass fraction of corn starch; D,Addition mass fraction of salt. The same as below.

图6 各个因素交互作用对感官评价影响的等高线图

Fig.6 The contours of the influence of each factor interaction on sensory evaluation

图7 不同香肠的实物图、感官、色泽和质地柱上无相同小写字母表示不同处理之间差异显著(P<0.05)。下同。

Fig.7 Pictures, sensory, color and texture of different sausages Bars marked without the same lowercase letters indicate significant differences (P<0.05) between different treatments. The same as below.

表5 不同香肠的水分、蛋白质、脂肪和钙含量

Table 5 Moisture, protein, fat and calcium content of different sausages g·kg-1

样品 sample	水分含量 Moisture content	蛋白质含量 Protein content	脂肪含量 Fat content	钙含量 Calcium content
对照组Control group	557.4±45.1 a	75.4±4.9 a	118.8±7.6 a	1.14±0.05 b
蟹风味香肠Crab flavor sausage	536.6±22.5 a	82.3±4.1 a	124.4±5.5 a	5.69±0.06 a

图8 不同香肠的抗氧化能力

Fig.8 Antioxidant capacity of different sausages

图9 不同香肠气味的电子鼻分析结果 A,对照组;B,蟹风味香肠。下同。

Fig.9 E-nose analysis results of the odor of different sausages A, Control group; B, Crab flavor sausage. The same as below.

图10 不同香肠滋味的主成分分析

Fig.10 Principal components analysisof taste between different sausages

图11 不同香肠的消化率

Fig.11 Digestibility of different sausages

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蟹风味香肠的工艺优化与品质分析

Process optimization and quality analysis of crab flavor sausage

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