浙江农业学报 ›› 2025, Vol. 37 ›› Issue (4): 920-933.DOI: 10.3969/j.issn.1004-1524.20240248
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,*(
)
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:
ZHU Yuanyuan1,2(), HAN Yanchao2, LIU Ruiling2, DENG Shanggui1, CHEN Huizhi2, FANG Xiangjun2, WU Weijie2, GAO Haiyan2,*(
)
Received:
2024-03-20
Online:
2025-04-25
Published:
2025-05-09
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。
中图分类号:
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.
水平 Levels | 因素的添加质量分数Addition mass fraction of factors | |||
---|---|---|---|---|
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 | |||
---|---|---|---|---|
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 |
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 |
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.
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 |
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 | 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 | 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.
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 |
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.
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