吴明亮，施 帅，童 敏
（江苏农牧科技职业学院，泰州225300）
摘要：为研究洛神花粉末在苏姜猪肉发酵香肠中的应用，探讨添加不同量（0.0%、0.5%、1.0%、1.5%、2.0%）的洛神花粉末对其理化品质与加工特性（色差、质构、硫代巴比妥酸值、水分含量、蒸煮损失率、pH值）及感官品质的影响。结果表明，添加洛神花粉末可以起到一定的护色抗氧化作用，随着洛神花粉末添加量的增加，苏姜猪肉发酵香肠的蒸煮损失率和pH值下降幅度逐渐减小，色泽、总体可接受性得分、硬度、弹性、粘聚性、咀嚼性均呈先增大后减小的趋势；洛神花粉末处理组的硫代巴比妥酸值均低于对照组，香肠的水分含量均高于对照组，综合成本及效果考虑，选择洛神花粉末最佳添加量为1.5%。因此，适量添加洛神花粉末能够改善苏姜猪肉发酵香肠的食用品质。
关键词：洛神花粉末；储藏特性；理化特性；品质；苏姜猪肉发酵香肠
中图分类号：TS251.51 文献标识码：A 文章编号：1674-506X（2024）05-0083-0007
Effect of Adding Roselle Powder on the Quality of Sujiang Pork Fermented Sausage
WU Mingliang，SHI Shuai，TONG Min
（Jiangsu Agri-Animal Husbandry Vocational College，Taizhou 225300，China）
Abstract：In order to explore the influence of application of roselle flower powder in Sujiang pork fermented sausages， the effect of different amounts of roselle powder （0.0% ， 0.5% ， 1.0% ， 1.5% ， 2.0%） on its physicochemical properties and processing characteristics （color difference，texture， TBA value，water content，cooking loss，pH value） and sensorial qualities were investigated. The results showed that adding roselle flower powder can have a certain color protection and antioxidant effect， with the increase of the addition of roselle powder， the decline of cooking loss rate and pH value of fermented Sujiang pork sausage gradually reduced，while the color， overall acceptability score， hardness， elasticity， stickiness， and chewiness first increased and then decreased， the TBA （thiobarbituric acid） value of the roselle flower powder treatment group was significantly lower than that of the control group，the moisture content of sausages was significantly higher than that of the control group，considering the comprehensive cost and effect，and the best effect was obtained with 1.5% addition. Therefore， appropriate amount of adding roselle powder can improve the edible quality of the Sujiang pork fermented sausage.
Keywords：roselle powder；storage characteristics；physicochemical characteristics；quality；Sujiang pork fermented sausages
doi：10.3969/j.issn.1674-506X.2024.05-013
收稿日期：2024-01-18
基金项目：2023年省级职业院校学生创新创业培育计划项目（G-2023-0714）；江苏农牧科技职业学院第四批“课程思政”专项（24KCSZ10）
作者简介：吴明亮（1983-），男，本科，实验师。研究方向：食品加工与质量控制。
引用格式：吴明亮，施帅，童敏.添加洛神花粉末对苏姜猪肉发酵香肠品质的影响［J］.食品与发酵科技，2024，60（5）：83-88，120.
