张 睿1，刘思源2，王鹏杰2，武全英1，张 炎1，文鹏程1，孙国政3*，张卫兵1*
（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；
2.中国农业大学营养与健康系，北京 100000；
3.庆阳市食品检验检测中心，甘肃庆阳 745000）
摘要：为获得一种具有优良性能和健康功效的新型乳化类肉制品，本研究评价了不同分子量（3.2～676 kDa）和不同脱乙酰度（70%～90%）的壳聚糖对法兰克福香肠品质特性的影响。结果表明，分子量670 kDa、脱乙酰度90%的壳聚糖具有最好的增稠能力，在HMHD添加量为1.0%时可显著提高香肠的a*值、硬度、内聚力和pH值，同时可以降低蒸煮损失率（P＜0.05）。因此，分子量670 kDa、脱乙酰度90%的壳聚糖可以更好地改善香肠的品质。本研究可为获得具有优良性能和健康功效的新型功能性肉制品提供理论支持。
关键词：壳聚糖；法兰克福香肠；脱乙酰度；分子量；品质
中图分类号：TS251.65 文献标识码：A 文章编号：1674-506X（2023）06-0013-0009
Effect of Chitosan with Different Characteristics on the Quality of Frankfurter
ZHANG Rui1, LIU Siyuan2, WANG Pengjie2, WU Quanying1, ZHANG Yan1, WEN Pengcheng1, SUN Guozheng3*, ZHANG Weibing1*
（1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;
2.Department of Nutrition and Health, China Agricultural University, Beijing 100000, China;
3.Qingyang Food Inspection and Testing Center, Qingyang Gansu 745000, China）
Abstract：To obtain a new emulsified meat product with excellent performance and health effects. The purpose of this study was to evaluate the effect of chitosan with different molecular weights (3.2～676 kDa) and different degrees of deacetylation (70%～90%) on the quality characteristics of Frankfurter. The results showed that the chitosan with a molecular weight of 670 kDa and a deacetylation degree of 90% had the best thickening ability, and the a* value, hardness value, cohesiveness and pH value of sausage were significantly improved when the addition of HMHD was 1.0%, and the cooking loss was lower (P＜0.05). Thus, the chitosan with a molecular weight of 670 kDa and a deacetylation degree of 90% can better improve sausage’s quality. This study can provide theoretical support for obtaining new functional meat products with excellent properties and health effects.
Keywords：chitosan; frankfurter; degree of deacetylation; molecular weight; quality
doi：10.3969/j.issn.1674-506X.2023.06-003
收稿日期：2022-09-15
基金项目：国家自然科学基金（31960486）；甘肃省自然科学基金项目（20JR10RA523）
作者简介：张睿（1996-），女，硕士。研究方向：动物源食品加工。
*通信作者：孙国政（1982-），男，工程师，研究方向：食品安全检测；张卫兵（1974-），男，教授。研究方向：乳品微生物。
引用格式：张睿,刘思源,王鹏杰,等.不同特性壳聚糖对法兰克福香肠品质的影响[J].食品与发酵科技,2023,59(6):13-21.
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