真空低溫慢煮對豬肉腸品質(zhì)特性的影響

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關(guān)鍵詞：真空低溫慢煮；豬肉腸；食用品質(zhì)；主成分分析 ffects of Sous-Vide Cooking on the Quality Characteristics of Pork Sausage

Abstract： To explore the application potential of sous-vide （SV） in pork sausage processing，this study examined the effectof sous-vide cookingat different combinationsof temperature （6o，65and 70°C ）andtime（0，1，2，3and4h）versus traditional cooking（ 100° for 30min ；ascontrol） on the cooking loss rate，pH，color，texture characteristics，shear force， nutritional components，total bacterialcountandsensorycharacteristicsofpork sausage.Theresults showed thatas the heating temperatureor time increased， the cooking lossrate， pH，rednessvalue，and yellowness value of pork sausage showedanupward trend，thebrightnessvaluedidnotchangesignifcantly，andtheshearforceshowedanoveralltrendof firstincreasingandthendecreasing.Inaddition，nutrientssuchasproteinandfat werenotlostsignificantly，thetotalbacterial count decreased and mettherequirements of the national standard forcooked meat products.Compared with traditional cooking，SVcooking efectivelyincreased theproduct yield，reduced water loss，improved thetexture characteristics and tenderness，andresulted inbeter sensory quality.Theresults of principal component analysis （PCA） showed that cumulatively， the four PCs extracted explained 73.582% of the total variance.According to the proposed model，pork sausage subjected to SV cooking at 70°C for 3h had the best overall sensory quality.

Keywords： sous-vide; pork sausage; eating quality; principal component analysis DOI：10.7506/rlyj1001-8123-20241210-329

中圖分類號： TS251.6+5 文獻(xiàn)標(biāo)志碼：A 文章編號：1001-8123（2025）06-0022-08

收稿日期：2024-12-10

基金項(xiàng)目：“十四五”國家重點(diǎn)研發(fā)計(jì)劃重點(diǎn)專項(xiàng)（2022YFD2101305）；福廈泉自創(chuàng)區(qū)協(xié)同專項(xiàng)（3502ZCQXT2021005）：福建省科技計(jì)劃區(qū)域發(fā)展項(xiàng)目（2019N3004）；福建省高校創(chuàng)新團(tuán)隊(duì)發(fā)展計(jì)劃項(xiàng)目（閩教科[2020]12號）

第一作者簡介：黃焰峰（2000—）（ORCID：0009-006-5955-5205），男，碩士研究生，研究方向?yàn)槿馄芳庸ぜ夹g(shù)。（剩余18356字）