【摘要】 为探究桃膳食纤维替代淀粉对鸡肉肠品质的影响，分别用添加量为0,20%,40%,60%,80%,100%的桃膳食纤维替代淀粉，对鸡肉肠的蒸煮损失率、质构特性和营养成分等指标进行研究。结果表明，随着桃膳食纤维添加量的增加，鸡肉肠的感官评分整体呈现先上升后下降的趋势，当桃膳食纤维添加量为40%时，感官评分最高为90.2分，蒸煮损失率、a~*值、b~*值、L~*值（p<0.05）、弹性、硬度、黏性和咀嚼性显著降低，pH值显著升高（p<0.05）。同时，鸡肉肠的硬度、黏性得到很大改善，虽然鸡肉肠的色泽、亮度和营养成分指标略有下降，但因其脂肪含量的降低，使其更适合高血脂症、肥胖人群等食用。更多还原

【Abstract】 The purpose of this study was to investigate the effect of peach dietary fiber instead of starch on the quality of chicken sausage. 0,20%,40%,60%,80% and 100% peach dietary fiber were used to replace starch,and the cooking loss rate,texture characteristics and nutritional composition of chicken sausage were studied. The results showed that with the increase of dietary fiber addition,the sensory score of chicken sausage showed a trend of first increasing and then decreasing,when the addition amount was 40%,the highest sensory score was 90.2 points,the cooking loss rate,a~*,b~*,L~*(p<0.05),elasticity,hardness,viscosity and chewiness were significantly reduced,and the pH was significantly increased(p<0.05).The hardness and viscosity of chicken sausage had been greatly improved,although the color,brightness and nutrient composition of chicken sausage have decreased slightly,but because of the reduction of fat content,it was more suitable for hyperlipidemia and obese people.更多还原