高水分低盐藏香猪肉腊肠品质变化机制

doi:10.3864/j.issn.0578-1752.2026.11.014

摘要/Abstract

摘要：

【目的】探究高水分、低盐条件下藏香猪肉腊肠的品质形成规律，阐明水分迁移与产品质地之间的关系，为突破传统腊肠产品普遍存在的高盐、干硬等技术瓶颈，开发兼具健康属性与优良品质的新型肉制品提供理论依据。【方法】采用双因素交互试验设计，分别在固定食盐添加量（1.5%）条件下调节水分含量（25%—50%），以及在固定水分含量（45%）条件下调节食盐添加量（1.0%—2.5%），制备藏香猪肉腊肠样品。系统测定其pH、色泽、质构、蒸煮损失、水分分布（低场核磁共振及成像）、风味（电子鼻和电子舌）及微观结构（扫描电镜），并结合感官评价，综合解析其品质演变规律。【结果】在固定食盐添加量（1.5%）条件下，随着水分含量的增加，腊肠的pH呈先降后升趋势、蒸煮损失率显著升高、不易流动水与自由水（T₂）弛豫时间延长、质构硬度下降达49.61%；在固定水分含量（45%）条件下，随着食盐添加量的降低，pH无显著变化、蒸煮损失率上升，T₂弛豫时间显著增加，氢质子密度先增后减，肌纤维结构由初期出现裂缝逐步优化为均匀致密后进一步变为粗糙杂乱。不同处理组间气味轮廓差异明显（P<0.05），而对滋味无显著影响。综合分析表明，水分含量45%、食盐添加量1.5%的藏香猪肉腊肠在色泽明亮度、质构适宜性、保水性能及微观结构均匀致密性等方面均表现最优。【结论】与传统低水分、高盐配方相比，高水分（45%）、低盐（1.5%）协同作用可优化藏香猪肉腊肠的蛋白质网络结构与水分分布状态，在显著降低食盐用量的同时，维持产品适宜的质构特性、良好的持水稳定性、协调的风味轮廓以及较高的感官接受度。

关键词: 水分含量, 食盐添加量, 藏香猪肉腊肠, 水分分布及迁移, 品质

Abstract:

【Objective】This study was conducted to investigate the quality formation mechanism of Tibetan pork sausage under high-moisture and low-salt conditions and to clarify the relationship between moisture migration and product quality. It aimed to provide a theoretical basis for overcoming common technical bottlenecks in traditional sausage products, such as high salt content and excessive hardness, and for developing novel meat products with both health attributes and superior quality. 【Method】A two-factor interaction experimental design was adopted. Sausage samples were prepared under the following conditions: a fixed salt addition level of 1.5% and a moisture content adjusted in the range of 25% to 50%, and a fixed moisture content of 45% and a salt addition level adjusted in the range of 1.0% to 2.5%. The sausages were systematically analyzed for pH, color, texture, cooking loss, moisture distribution (via low-field nuclear magnetic resonance and imaging), flavor (using an electronic nose and an electronic tongue), and microstructure (via scanning electron microscopy). Sensory evaluation was also performed, and the data were analyzed to comprehensively elucidate the patterns of quality evolution. 【Result】Under the fixed salt addition level of 1.5%, the increase in moisture content led to an initial decrease followed by an increase in pH, a significant increase in cooking loss rate, a prolongation in T₂ relaxation time (immobile and free water), and a reduction in texture hardness of up to 49.61%. With the moisture content fixed at 45%, with the decreasing of salt addition, several changes happened. Specifically, no significant change was observed in pH. The cooking loss rate rose, and the T₂ relaxation time increased significantly. Whereas the hydrogen proton density exhibited an initial increase followed by a decrease, the muscle fiber structure underwent a progressive transformation: from initial cracking, to an optimized uniform and dense state, and finally to a rough and disordered morphology. The flavor profile showed significant differences between various treatment groups (P<0.05), whereas no significant differences were found in the taste profile. Comprehensive analysis indicated that the Tibetan pork sausages with a moisture content of 45% and a salt addition level of 1.5% demonstrated optimal performance in terms of color brightness, texture suitability, water retention capacity, and the uniformity and denseness of the microstructure. 【Conclusion】In contrast to traditional low-moisture and high-salt formulations, the high-moisture (45%) and low-salt (1.5%) formulation synergistically optimized both the protein network structure and moisture distribution state in Tibetan pork sausage. This approach significantly reduced salt consumption while maintaining suitable texture characteristics, good water-holding stability, a balanced flavor profile, and high sensory acceptability.

Key words: moisture content, salt addition, Tibetan pork sausage, moisture distribution and migration, quality

周琪, 张佳敏, 徐颖, 胡炜, 廖斌, 黄峰, 张春晖. 高水分低盐藏香猪肉腊肠品质变化机制[J]. 中国农业科学, 2026, 59(11): 2499-2512.

ZHOU Qi, ZHANG JiaMin, XU Ying, HU Wei, LIAO Bin, HUANG Feng, ZHANG ChunHui. Quality Change Mechanism of High-Moisture and Low-Salt Tibetan Pork Sausage[J]. Scientia Agricultura Sinica, 2026, 59(11): 2499-2512.

图/表 12

表1

图1

表2

藏香猪肉腊肠感官评价打分表"

项目 Item	评分标准 Scoring criteria	得分 Score
色泽 Color	色泽均匀性差，灰红色，光泽暗淡 Poor color uniformity, gray-red, and dull luster	<10
	色泽均匀性一般，暗红色，光泽一般 The color uniformity is average, dark red, with average gloss	10—15
	色泽均匀性好，亮红色，光泽油亮 Good color uniformity, bright red, and glossy and shiny	16—20
气味 Flavor	气味很淡，有异味，无腊肠特色香味 The smell is very faint, has an off odor, and lacks the characteristic fragrance of sausage	<10
	气味较浓郁，稍有异味，腊肠特色香味不突出 The smell is quite strong, with a slight off-odor, and the distinctive aroma of the sausage is not prominent	10—15
	气味浓郁，无异味，腊肠特色香味突出 Rich aroma, no off-putting smell, distinct characteristic fragrance of sausage	16—20
滋味 Taste	滋味不协调，极咸或极淡，有涩味 The taste is unbalanced, either extremely salty or extremely bland, with an astringent flavor	<10
	滋味较协调，略咸或略淡，稍有涩味 The taste is relatively balanced, slightly salty or slightly bland, with a hint of astringency	10—15
	滋味协调，咸淡适宜，无涩味 The flavor is well-balanced, with just the right amount of saltiness, and no astringency	16—20
组织状态 Organizational status	结构松散，切面不平整，裂痕多，气孔多 Loose structure, uneven cut surface, many cracks, and many pores	<10
	结构较紧实，切面较不平整，有裂痕，有气孔 The structure is relatively compact, the cross-section is uneven, with cracks and air holes	10—15
	结构紧实，切面平整，无裂痕，无气孔 Compact structure, smooth cut surface, no cracks, and no pores	16—20
整体可接受度 Overall acceptability	不满意 Unsatisfied	<10
	较为满意 Relatively satisfied	10—15
	满意 Satisfied	16—20

表2

图2

图3

图4

表3

图5

表4

图6

图7

图8

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配料 Ingredients	添加量Addition rate (%)
红花椒粉 Red Sichuan pepper powder	1.5
辣椒面 Chili powder	1.5
白酒 Liquor	1.2
印度椒皮粉 Indian chili powder	0.1
十三香粉 Thirteen spice powder	0.2
白胡椒粉 White pepper powder	0.2
鸡精 Chicken essence	0.2
水 Water	4.0

项目 Item	水分含量Moisture content (%)				食盐添加量Salt addition level (%)
项目 Item	25	40	45	50	1.0	1.5	2.0	2.5
剪切力 Shear force (N)	34.04±0.28a	32.82±0.15b	28.33±0.27c	24.15±0.08d	28.33±0.27g	31.14±0.08f	34.59±0.22e	24.71±0.22h
弹性 Elasticity	2.86±0.03d	3.09±0.06b	3.19±0.02a	3.01±0.02c	2.83±0.06h	3.19±0.02g	3.69±0.06e	3.35±0.03f
硬度 Hardness (g)	124.66±2.18a	92.26±0.26b	70.40±1.75c	62.84±2.06c	61.34±1.64h	70.40±1.75g	99.10±1.77e	84.10±2.39f
咀嚼性 Chewiness (mJ)	210.67±0.96a	141.23±8.00b	124.07±2.71c	81.63±0.65d	113.4±6.25h	124.07±2.71g	151.53±2.97e	138.10±0.46f
内聚性 Cohesiveness	0.45±0.07ab	0.50±0.01a	0.50±0.03a	0.50±0.01a	0.40±0.01f	0.50±0.04ef	0.55±0.07e	0.50±0.02ef

项目 Item	水分含量Moisture content (%)				食盐添加量Salt addition level (%)
项目 Item	25	40	45	50	1.0	1.5	2.0	2.5
L*	45.77±0.31d	47.30±0.22c	48.61±0.06b	50.74±0.19a	50.24±0.36f	51.21±0.15e	48.61±0.06g	47.65±0.14h
a*	8.75±0.35a	9.12±0.03a	7.89±0.33b	6.29±0.24c	8.94±0.27f	10.02±0.07e	7.89±0.33g	7.41±0.23g
b*	33.28±0.26a	31.20±0.09b	26.32±0.30c	24.71±0.11d	30.29±0.06h	31.20±0.09g	32.31±0.07f	34.15±0.12e