林莹莹,杜艳瑜,郭云欣,梁鹏,刘淑集,张建仙

• 1:福建农林大学食品科学学院
• 2:福建省水产研究所
• 3:福建佳客来食品股份有限公司

摘要(Abstract)：

文章以牛肉-虾肉复合肉糜为对象，将不同添加量(0%、1%、3%、5%、7%)的香菇粉(按复合肉糜质量计算)加入复合肉糜中制成凝胶，探索香菇粉对复合肉糜凝胶品质及风味的影响。随着香菇粉添加量的增加，复合肉糜凝胶的蒸煮损失率由5.18%显著下降至2.37%,L~*值、a~*值和W值也显著降低。而pH值、持水力、黏性和咀嚼性显著升高，其中持水力由72.09%升高至86.16%。电子鼻分析结果表明，添加香菇粉的复合肉糜凝胶中氮氧化合物、硫化物、萜烯类及醇类化合物的含量相应地增加；电子舌结果表明，复合肉糜凝胶的鲜味、甜味及鲜味回味呈逐渐增强趋势。微观结构表征结果表明，香菇粉能够促进复合肉糜凝胶形成致密的三维网络结构。结果表明，香菇粉能够有效改善牛肉-虾肉复合肉糜凝胶体系的品质及风味特性，进而改善产品的食用品质。该研究可为含香菇的复合肉糜制品的加工和生产提供理论依据。

关键词(KeyWords)： 香菇;牛肉糜;虾肉糜;风味;品质;电子舌

Abstract:

Keywords:

基金项目(Foundation): 福建省福州市财政资助科技项目(2022F01)

作者(Author): 林莹莹,杜艳瑜,郭云欣,梁鹏,刘淑集,张建仙

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