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Article(id=1320881974663828453, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320881884691808691, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025070110, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1752076800000, receivedDateStr=2025-07-10, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852403560, onlineDateStr=2026-10-24, pubDate=1782835200000, pubDateStr=2026-07-01, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852403560, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852403560, creator=13701087609, updateTime=1792852403560, updator=13701087609, issue=Issue{id=1320881884691808691, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='13', pageStart='1', pageEnd='522', issueExtLink='null', onlineDate='null', pubDate='1782835200000', pubDateStr='2026-07-01', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792852382109, creator='13701087609', updateTime=1792852382109, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=367, endPage=376, ext={EN=ArticleExt(id=1320881974865155046, articleId=1320881974663828453, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Effect of Ultrasound Combined with Psyllium Husk Powder Treatment on the Quality Characteristics of Goose Meat Emulsified Sausages, columnId=1261343845820805453, journalTitle=Science and Technology of Food Industry, columnName=Storage and Preservation, runingTitle=null, highlight=null, articleAbstract=

To improve the quality characteristics of goose meat emulsified sausages and reduce their oxidative deterioration during storage, goose meat emulsified sausages were prepared by mixing psyllium husk powder (PHP) with minced goose meat followed by ultrasonic treatment in this study. The sensory characteristics, flavor, cooking loss and moisture distribution were analyzed. Additionally, the study investigated changes in moisture content, textural properties, microstructure, color difference, pH, thiobarbituric acid (TBARS), and volatile basic nitrogen (TVB-N) of the goose meat emulsified sausages during different storage periods (0, 5, 10, and 15 d). The results showed that compared with the control group and the groups treated with ultrasound or PHP alone, the ultrasound combined with psyllium husk powder treatment (US-PHP) group had the lowest cooking loss of 10.48%±0.29%, the most stable moisture state, and better flavor and texture. After storage of 15 days, the US-PHP group exhibited the optimal textural properties, with the highest a* value of 10.48±0.01, the highest moisture content of 55.55%±0.16%, pH of 6.51±0.01, TBARS value of 3.74±0.10 mg/100 g, TVB-N of 9.66±0.07 mg/100 g, and the microscopic structure showed that emulsified sausages in the US-PHP group exhibited a more compact and uniform three-dimensional network structure. This indicated that US-PHP treatment not only enhanced the water-holding capacity and sensory quality of goose meat emulsified sausages but also promoted protein cross-linking during the heat-induced gelation process, resulting in a more stable network structure. Additionally, it reduced oxidation and degradation of protein and lipid, thereby preserving better quality characteristics of the products.

, authors=Mengying MA, Jingjing BI, Yangying SUN*, Daodong PAN, authorsList=Mengying MA, Jingjing BI, Yangying SUN, Daodong PAN, authorCompany=null, correspAuthors=Yangying SUN, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320881978879103993, articleId=1320881974663828453, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=超声结合圆苞车前子壳粉处理对鹅肉乳化肠品质特性的影响, columnId=1261343846517059923, journalTitle=食品工业科技, columnName=贮运保鲜, runingTitle=null, highlight=null, articleAbstract=

为提升鹅肉乳化肠的品质特性，降低其在贮藏过程中的氧化劣变，本研究将圆苞车前子壳粉（psyllium husk powder，PHP）与鹅肉肉糜混合后进行超声处理制备成鹅肉乳化肠，并对鹅肉乳化肠的感官、风味、蒸煮损失以及水分分布进行分析。此外，实验探究了不同贮藏期内（0、5、10及15 d）鹅肉乳化肠的水分含量、质构特性、微观结构、色差、pH、硫代巴比妥酸（thiobarbituric acid，TBARS）及挥发性盐基氮（volatile basic nitrogen，TVB-N）的变化。结果表明，与对照组以及仅经超声或PHP处理的实验组相比，超声结合圆苞车前子壳粉处理（ultrasound combined with psyllium husk powder，US-PHP）组的蒸煮损失最少为10.48%±0.29%，水分状态最稳定，并具有较好的风味与口感。且经过15 d贮藏后，US-PHP组的质构特性最优，色泽最好，其中a*值最高为10.48±0.01，水分含量最高为55.55%±0.16%，pH为6.51±0.01，TBARS值为3.74±0.10 mg/100 g，TVB-N为9.66±0.07 mg/100 g，且微观结构显示US-PHP组的乳化肠样品具有更紧密、更均匀的三维网络结构。这表明US-PHP处理不仅能够提高鹅肉乳化肠的保水性与感官品质，而且能够更好地促进热诱导凝胶过程中蛋白的交联，使其形成更稳定的网络结构，同时减少蛋白质和脂质的氧化降解，更好地保持产品的品质特性。

, authors=马梦莹, 毕静静, 孙杨赢*, 潘道东, authorsList=马梦莹, 毕静静, 孙杨赢, 潘道东, authorCompany=null, correspAuthors=孙杨赢, authorNote=

马梦莹（2002−），女，硕士研究生，研究方向：畜禽产品加工及综合利用，E-mail：

, correspAuthorsNote=
孙杨赢（1986−），女，博士，教授，研究方向：畜禽产品加工及综合利用，E-mail：。
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马梦莹（2002−），女，硕士研究生，研究方向：畜禽产品加工及综合利用，E-mail：

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马梦莹（2002−），女，硕士研究生，研究方向：畜禽产品加工及综合利用，E-mail：

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Beijing: Standards Press of China, 2016., articleTitle=null, refAbstract=null), Reference(id=1320881992535756913, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=46, rfOrder=57, authorNames=null, journalName=null, refType=null, unstructuredReference=LUO Xin, DONG Kai, LIU Lan, et al. Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage[J]. 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Innovative Food Science & Emerging Technologies, 2017, 39: 223−229., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320881979134956538, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, xref=null, ext=[AuthorCompanyExt(id=1320881979143345147, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, companyId=1320881979134956538, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=College of Food Science and Engineering, Ningbo University, Ningbo 315000, China), AuthorCompanyExt(id=1320881979151733756, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, companyId=1320881979134956538, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=宁波大学食品科学与工程学院，浙江宁波 315000)])], figs=[ArticleFig(id=1320881982465232920, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Fig.1, caption=Effect of different treatments on sensory scores of emulsified sausages, figureFileSmall=cxHtkXI7AE3fJfFXJKW8SA==, figureFileBig=LTExuut4cIAFaiy4qMh9Ow==, tableContent=null), ArticleFig(id=1320881982544924697, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=图1, caption=不同处理条件对乳化肠感官评分的影响, figureFileSmall=cxHtkXI7AE3fJfFXJKW8SA==, figureFileBig=LTExuut4cIAFaiy4qMh9Ow==, tableContent=null), ArticleFig(id=1320881982771417114, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Fig.2, caption=Effect of different treatments on electronic nose radar map of emulsified sausages, figureFileSmall=YSlIXU8Qipo3hjGHHQ4KQA==, figureFileBig=f92FCVJxUopx32KoTJiM2A==, tableContent=null), ArticleFig(id=1320881982859497499, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=图2, caption=不同处理条件对乳化肠电子鼻雷达图的影响, figureFileSmall=YSlIXU8Qipo3hjGHHQ4KQA==, figureFileBig=f92FCVJxUopx32KoTJiM2A==, tableContent=null), ArticleFig(id=1320881982930800668, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Fig.3, caption=Effect of different treatments on cooking loss of emulsified sausages, figureFileSmall=On9/GreOAeK7hR5H3bBLGw==, figureFileBig=xVRBq3V5EZdIo+iwSb14Gg==, tableContent=null), ArticleFig(id=1320881982993715229, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=图3, caption=不同处理条件对乳化肠蒸煮损失的影响

注：不同字母表示有显著性差异（P<0.05）。

, figureFileSmall=On9/GreOAeK7hR5H3bBLGw==, figureFileBig=xVRBq3V5EZdIo+iwSb14Gg==, tableContent=null), ArticleFig(id=1320881983056629790, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Fig.4, caption=Effect of different treatments on relaxation time (T2) of emulsified sausages, figureFileSmall=IEJrpo84fetXZodY94dAxQ==, figureFileBig=oUkNIqz+crHRmWdY4+xoOg==, tableContent=null), ArticleFig(id=1320881983153098783, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=图4, caption=不同处理条件对乳化肠弛豫时间（T2）的影响

注：横坐标以log10函数分布。

, figureFileSmall=IEJrpo84fetXZodY94dAxQ==, figureFileBig=oUkNIqz+crHRmWdY4+xoOg==, tableContent=null), ArticleFig(id=1320881983236984864, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Fig.5, caption=Effect of different treatments on water content of emulsified sausages during storage, figureFileSmall=j+9xSZRUwGrU0HuO7D4t0A==, figureFileBig=/8cgUdrn/KkGfwotLL5/vA==, tableContent=null), ArticleFig(id=1320881983304093729, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=图5, caption=不同处理条件对乳化肠贮藏期间水分含量的影响

注：不同小写字母表示相同贮藏期内不同组别间有显著性差异（P<0.05）；不同大写字母表示不同贮藏期内同组别间有显著性差异（P<0.05）；图7、图8同。

, figureFileSmall=j+9xSZRUwGrU0HuO7D4t0A==, figureFileBig=/8cgUdrn/KkGfwotLL5/vA==, tableContent=null), ArticleFig(id=1320881983383785506, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Fig.6, caption=Effect of different treatments on microstructure of emulsified sausages during storage, figureFileSmall=/cVuN07D24aUDJCXYipB/A==, figureFileBig=QOwLgwJ3Yq6EL+1XZAK+4g==, tableContent=null), ArticleFig(id=1320881983446700067, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=图6, caption=不同处理条件对乳化肠贮藏期间微观结构的影响, figureFileSmall=/cVuN07D24aUDJCXYipB/A==, figureFileBig=QOwLgwJ3Yq6EL+1XZAK+4g==, tableContent=null), ArticleFig(id=1320881983513808932, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Fig.7, caption=Effect of different treatments on pH of emulsified sausages during storage, figureFileSmall=qKoQ7yPLKSmYb+RIn0w8Fw==, figureFileBig=y6Z8hiaGeV4zYSJs9ym37A==, tableContent=null), ArticleFig(id=1320881983593500709, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=图7, caption=不同处理条件对乳化肠贮藏期间pH的影响, figureFileSmall=qKoQ7yPLKSmYb+RIn0w8Fw==, figureFileBig=y6Z8hiaGeV4zYSJs9ym37A==, tableContent=null), ArticleFig(id=1320881983689969702, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Fig.8, caption=Effect of different treatments on TBARS of emulsified sausages during storage, figureFileSmall=JUI1BsmWhuceReem+BYe6w==, figureFileBig=3DzsYrkj4V5EMaYjigGXKg==, tableContent=null), ArticleFig(id=1320881983752884263, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=图8, caption=不同处理条件对乳化肠贮藏期间TBARS的影响, figureFileSmall=JUI1BsmWhuceReem+BYe6w==, figureFileBig=3DzsYrkj4V5EMaYjigGXKg==, tableContent=null), ArticleFig(id=1320881983824187432, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Fig.9, caption=Effect of different treatments on TVB-N of emulsified sausages during storage, figureFileSmall=VPu5IYj4i43UZeh3VIvkwA==, figureFileBig=F1CQrrWp3gB5oViSBDiuIQ==, tableContent=null), ArticleFig(id=1320881983916462121, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=图9, caption=不同处理条件对乳化肠贮藏期间TVB-N的影响, figureFileSmall=VPu5IYj4i43UZeh3VIvkwA==, figureFileBig=F1CQrrWp3gB5oViSBDiuIQ==, tableContent=null), ArticleFig(id=1320881984000348202, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Table 1, caption=

Treatment conditions of different experimental groups

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编号超声功率（W）超声时间（min）PHP添加量（%）
Control///
US40015/
PHP//2
US-PHP400152
), ArticleFig(id=1320881984088428587, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=表1, caption=

不同实验组处理条件

, figureFileSmall=null, figureFileBig=null, tableContent=
编号超声功率（W）超声时间（min）PHP添加量（%）
Control///
US40015/
PHP//2
US-PHP400152
), ArticleFig(id=1320881984176508972, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Table 2, caption=

Sensory scoring criteria

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项目评分标准
颜色（10分）切面颜色正常，无不良颜色（7~10分）颜色较正常，略微变暗（4~6分）颜色暗沉严重（1~3分）
气味（10分）具有香肠特别的气味、香味（7~10分）香味较淡，或没有明显的香味（4~6分）香气不足、有异味（1~3分）
质地（10分）切面光滑，硬度适中，弹性较好（7~10分）切面较光滑、硬度较低或较高、弹性较好（4~6分）切面粗糙、硬度过低或过高，弹性差（1~3分）
口感（10分）味道纯正、后味饱满；咸淡适口（7~10分）味道平淡、食后略有香味；偏咸或偏淡（4~6分）太咸或太淡，其它杂味（1~3分）
总体接受度（10分）非常理想（7~10分）较理想（4~6分）非常不理想（1~3分）
), ArticleFig(id=1320881984256200749, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=表2, caption=

感官评分标准

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项目评分标准
颜色（10分）切面颜色正常，无不良颜色（7~10分）颜色较正常，略微变暗（4~6分）颜色暗沉严重（1~3分）
气味（10分）具有香肠特别的气味、香味（7~10分）香味较淡，或没有明显的香味（4~6分）香气不足、有异味（1~3分）
质地（10分）切面光滑，硬度适中，弹性较好（7~10分）切面较光滑、硬度较低或较高、弹性较好（4~6分）切面粗糙、硬度过低或过高，弹性差（1~3分）
口感（10分）味道纯正、后味饱满；咸淡适口（7~10分）味道平淡、食后略有香味；偏咸或偏淡（4~6分）太咸或太淡，其它杂味（1~3分）
总体接受度（10分）非常理想（7~10分）较理想（4~6分）非常不理想（1~3分）
), ArticleFig(id=1320881984440750126, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Table 3, caption=

Electronic nose sensor array and performance description

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传感器代码传感物质
W1C芳烃化合物
W5S氮氧化合物
W3C氨类、芳香族化合物
W6S氢化物
W5C烯烃、芳香族化合物
W1S烷烃
W1W硫化物
W2S醇类、部分芳香族化合物
W2W对芳香族化合物、有机硫化物
W3S烯烃化合物
), ArticleFig(id=1320881984503664687, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=表3, caption=

电子鼻传感器阵列及性能描述

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传感器代码传感物质
W1C芳烃化合物
W5S氮氧化合物
W3C氨类、芳香族化合物
W6S氢化物
W5C烯烃、芳香族化合物
W1S烷烃
W1W硫化物
W2S醇类、部分芳香族化合物
W2W对芳香族化合物、有机硫化物
W3S烯烃化合物
), ArticleFig(id=1320881984574967856, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Table 4, caption=

Effect of different treatments on peak area of emulsified sausages

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组别P20（%）P21（%）P22（%）P23（%）
Control2.72±0.13b0.62±0.02ab87.62±0.18c9.04±0.07a
US3.48±0.08a0.87±0.09a87.52±0.09c8.12±0.11b
PHP2.70±0.50c0.41±0.36b93.27±0.28b3.62±0.22c
US-PHP2.61±0.18d0.74±0.05ab96.65±0.23a−
), ArticleFig(id=1320881986198163506, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=表4, caption=

不同处理条件对乳化肠峰面积的影响

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组别P20（%）P21（%）P22（%）P23（%）
Control2.72±0.13b0.62±0.02ab87.62±0.18c9.04±0.07a
US3.48±0.08a0.87±0.09a87.52±0.09c8.12±0.11b
PHP2.70±0.50c0.41±0.36b93.27±0.28b3.62±0.22c
US-PHP2.61±0.18d0.74±0.05ab96.65±0.23a−
), ArticleFig(id=1320881986277855284, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Table 5, caption=

Effect of different treatments on textural properties of emulsified sausages during storage

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组别天数（d）硬度（N）弹性内聚性咀嚼性（N）
Control03563.79±14.16Ad0.74±0.01Ad0.39±0.01Ac1037.48±31.74Ad
53282.15±85.22Bd0.72±0.01Bd0.37±0.02ABd882.69±56.76Bd
103154.59±34.60Cd0.70±0.01Cc0.36±0.02Bd801.91±18.61Cd
152844.05±13.13Dd0.68±0.01Dc0.35±0.01Bc683.38±18.27Dd
US03740.78±10.37Ac0.78±0.02Ac0.41±0.03Ac1195.29±68.42Ac
53656.61±20.30Bc0.75±0.01Bc0.43±0.01Ac1188.44±26.09Ac
103420.53±9.59Cc0.73±0.01Bb0.41±0.01Ac1015.51±24.60Bc
153214.30±15.62Dc0.70±0.01Cb0.38±0.01Bb847.56±21.98Cc
PHP04466.82±30.16Ab0.87±0.02Ab0.57±0.01Ab2206.71±62.23Ab
54380.74±14.57Bb0.79±0.02Bb0.55±0.01Ab1906.89±55.28Bb
104047.06±12.76Cb0.81±0.01Ba0.51±0.01Bb1675.78±36.10Cb
153734.56±25.49Db0.72±0.01Ca0.43±0.02Ca1170.81±51.76Db
US-PHP05072.82±51.91Aa0.93±0.01Aa0.63±0.02Aa2988.47±110.46Aa
54697.48±46.34Ba0.84±0.02Ba0.64±0.02Aa2511.95±94.98Ba
104512.08±47.07Ca0.81±0.01Ca0.57±0.02Ba2091.67±73.16Ca
154150.35±27.70Da0.74±0.01Da0.43±0.01Ca1330.70±1.33Da
), ArticleFig(id=1320881986365935669, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=表5, caption=

不同处理条件对乳化肠贮藏期间质构特性的影响

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组别天数（d）硬度（N）弹性内聚性咀嚼性（N）
Control03563.79±14.16Ad0.74±0.01Ad0.39±0.01Ac1037.48±31.74Ad
53282.15±85.22Bd0.72±0.01Bd0.37±0.02ABd882.69±56.76Bd
103154.59±34.60Cd0.70±0.01Cc0.36±0.02Bd801.91±18.61Cd
152844.05±13.13Dd0.68±0.01Dc0.35±0.01Bc683.38±18.27Dd
US03740.78±10.37Ac0.78±0.02Ac0.41±0.03Ac1195.29±68.42Ac
53656.61±20.30Bc0.75±0.01Bc0.43±0.01Ac1188.44±26.09Ac
103420.53±9.59Cc0.73±0.01Bb0.41±0.01Ac1015.51±24.60Bc
153214.30±15.62Dc0.70±0.01Cb0.38±0.01Bb847.56±21.98Cc
PHP04466.82±30.16Ab0.87±0.02Ab0.57±0.01Ab2206.71±62.23Ab
54380.74±14.57Bb0.79±0.02Bb0.55±0.01Ab1906.89±55.28Bb
104047.06±12.76Cb0.81±0.01Ba0.51±0.01Bb1675.78±36.10Cb
153734.56±25.49Db0.72±0.01Ca0.43±0.02Ca1170.81±51.76Db
US-PHP05072.82±51.91Aa0.93±0.01Aa0.63±0.02Aa2988.47±110.46Aa
54697.48±46.34Ba0.84±0.02Ba0.64±0.02Aa2511.95±94.98Ba
104512.08±47.07Ca0.81±0.01Ca0.57±0.02Ba2091.67±73.16Ca
154150.35±27.70Da0.74±0.01Da0.43±0.01Ca1330.70±1.33Da
), ArticleFig(id=1320881986466598966, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=EN, label=Table 6, caption=

Effect of different treatments on color difference of emulsified sausages during storage

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组别天数（d）L*a*b*
Control055.40±0.28Aa14.54±0.10Ac15.68±0.02Da
552.05±0.20Ba12.35±0.03Bc17.45±0.06Ca
1050.68±0.08Ca11.26±0.03Cc18.85±0.06Ba
1550.69±0.14Ca9.83±0.05Dd19.87±0.06Aa
US055.57±0.18Aa14.84±0.22Ab15.64±0.03Da
552.13±0.25Ba12.33±0.12Bc17.34±0.07Cb
1050.63±0.04Ca11.25±0.04Cc18.74±0.08Ba
1549.73±0.06Db10.06±0.14Dc19.81±0.06Aa
PHP053.59±0.17Ab14.81±0.04Ab15.55±0.02Db
549.82±0.06Bb12.64±0.06Bb17.09±0.04Cc
1048.78±0.18Cb11.64±0.06Cb18.58±0.09Bb
1548.62±0.17Cc10.30±0.09Db19.58±0.06Ab
US-PHP052.33±0.20Ac15.09±0.04Aa15.57±0.02Db
549.55±0.14Bb12.86±0.04Ba16.73±0.06Cd
1048.24±0.09Cc11.83±0.06Ca18.31±0.02Bc
1548.37±0.18Cc10.48±0.01Da19.31±0.07Ac
), ArticleFig(id=1320881986537902135, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881974663828453, language=CN, label=表6, caption=

不同处理条件对乳化肠贮藏期间色差的影响

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组别天数（d）L*a*b*
Control055.40±0.28Aa14.54±0.10Ac15.68±0.02Da
552.05±0.20Ba12.35±0.03Bc17.45±0.06Ca
1050.68±0.08Ca11.26±0.03Cc18.85±0.06Ba
1550.69±0.14Ca9.83±0.05Dd19.87±0.06Aa
US055.57±0.18Aa14.84±0.22Ab15.64±0.03Da
552.13±0.25Ba12.33±0.12Bc17.34±0.07Cb
1050.63±0.04Ca11.25±0.04Cc18.74±0.08Ba
1549.73±0.06Db10.06±0.14Dc19.81±0.06Aa
PHP053.59±0.17Ab14.81±0.04Ab15.55±0.02Db
549.82±0.06Bb12.64±0.06Bb17.09±0.04Cc
1048.78±0.18Cb11.64±0.06Cb18.58±0.09Bb
1548.62±0.17Cc10.30±0.09Db19.58±0.06Ab
US-PHP052.33±0.20Ac15.09±0.04Aa15.57±0.02Db
549.55±0.14Bb12.86±0.04Ba16.73±0.06Cd
1048.24±0.09Cc11.83±0.06Ca18.31±0.02Bc
1548.37±0.18Cc10.48±0.01Da19.31±0.07Ac
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超声结合圆苞车前子壳粉处理对鹅肉乳化肠品质特性的影响
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马梦莹 , 毕静静 , 孙杨赢 * , 潘道东
食品工业科技 | 贮运保鲜 2026,47(13): 367-376
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食品工业科技 |贮运保鲜 2026 , 47 (13) : 367 -376
超声结合圆苞车前子壳粉处理对鹅肉乳化肠品质特性的影响
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马梦莹 , 毕静静, 孙杨赢* , 潘道东
作者信息
  • 宁波大学食品科学与工程学院，浙江宁波 315000
通讯作者:
孙杨赢（1986−），女，博士，教授，研究方向：畜禽产品加工及综合利用，E-mail：。
作者简介:

马梦莹（2002−），女，硕士研究生，研究方向：畜禽产品加工及综合利用，E-mail：

Effect of Ultrasound Combined with Psyllium Husk Powder Treatment on the Quality Characteristics of Goose Meat Emulsified Sausages
Mengying MA , Jingjing BI, Yangying SUN* , Daodong PAN
Affiliations
  • College of Food Science and Engineering, Ningbo University, Ningbo 315000, China
出版时间: 2026-07-01 doi: 10.13386/j.issn1002-0306.2025070110
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摘要
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为提升鹅肉乳化肠的品质特性，降低其在贮藏过程中的氧化劣变，本研究将圆苞车前子壳粉（psyllium husk powder，PHP）与鹅肉肉糜混合后进行超声处理制备成鹅肉乳化肠，并对鹅肉乳化肠的感官、风味、蒸煮损失以及水分分布进行分析。此外，实验探究了不同贮藏期内（0、5、10及15 d）鹅肉乳化肠的水分含量、质构特性、微观结构、色差、pH、硫代巴比妥酸（thiobarbituric acid，TBARS）及挥发性盐基氮（volatile basic nitrogen，TVB-N）的变化。结果表明，与对照组以及仅经超声或PHP处理的实验组相比，超声结合圆苞车前子壳粉处理（ultrasound combined with psyllium husk powder，US-PHP）组的蒸煮损失最少为10.48%±0.29%，水分状态最稳定，并具有较好的风味与口感。且经过15 d贮藏后，US-PHP组的质构特性最优，色泽最好，其中a*值最高为10.48±0.01，水分含量最高为55.55%±0.16%，pH为6.51±0.01，TBARS值为3.74±0.10 mg/100 g，TVB-N为9.66±0.07 mg/100 g，且微观结构显示US-PHP组的乳化肠样品具有更紧密、更均匀的三维网络结构。这表明US-PHP处理不仅能够提高鹅肉乳化肠的保水性与感官品质，而且能够更好地促进热诱导凝胶过程中蛋白的交联，使其形成更稳定的网络结构，同时减少蛋白质和脂质的氧化降解，更好地保持产品的品质特性。

鹅肉乳化肠  /  圆苞车前子壳粉  /  超声  /  品质特性

To improve the quality characteristics of goose meat emulsified sausages and reduce their oxidative deterioration during storage, goose meat emulsified sausages were prepared by mixing psyllium husk powder (PHP) with minced goose meat followed by ultrasonic treatment in this study. The sensory characteristics, flavor, cooking loss and moisture distribution were analyzed. Additionally, the study investigated changes in moisture content, textural properties, microstructure, color difference, pH, thiobarbituric acid (TBARS), and volatile basic nitrogen (TVB-N) of the goose meat emulsified sausages during different storage periods (0, 5, 10, and 15 d). The results showed that compared with the control group and the groups treated with ultrasound or PHP alone, the ultrasound combined with psyllium husk powder treatment (US-PHP) group had the lowest cooking loss of 10.48%±0.29%, the most stable moisture state, and better flavor and texture. After storage of 15 days, the US-PHP group exhibited the optimal textural properties, with the highest a* value of 10.48±0.01, the highest moisture content of 55.55%±0.16%, pH of 6.51±0.01, TBARS value of 3.74±0.10 mg/100 g, TVB-N of 9.66±0.07 mg/100 g, and the microscopic structure showed that emulsified sausages in the US-PHP group exhibited a more compact and uniform three-dimensional network structure. This indicated that US-PHP treatment not only enhanced the water-holding capacity and sensory quality of goose meat emulsified sausages but also promoted protein cross-linking during the heat-induced gelation process, resulting in a more stable network structure. Additionally, it reduced oxidation and degradation of protein and lipid, thereby preserving better quality characteristics of the products.

goose meat emulsion sausages  /  psyllium husk powder  /  ultrasound  /  quality characteristics
马梦莹, 毕静静, 孙杨赢, 潘道东. 超声结合圆苞车前子壳粉处理对鹅肉乳化肠品质特性的影响. 食品工业科技, 2026 , 47 (13) : 367 -376 . DOI: 10.13386/j.issn1002-0306.2025070110
Mengying MA, Jingjing BI, Yangying SUN, Daodong PAN. Effect of Ultrasound Combined with Psyllium Husk Powder Treatment on the Quality Characteristics of Goose Meat Emulsified Sausages[J]. Science and Technology of Food Industry, 2026 , 47 (13) : 367 -376 . DOI: 10.13386/j.issn1002-0306.2025070110
正文
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鹅肉营养丰富，其蛋白含量高于一般畜禽肉，不饱和脂肪酸含量较高，富含各种维生素及矿物质，具有较高的营养价值[1]。鹅肉乳化肠是鹅肉经过绞碎、斩拌、灌装等工艺加工而成的肉糜制品[2]，其加工温度较低，能较好地保留鹅肉的营养成分。但鹅肉肌纤维结构较粗，嫩度较低，食用口感并不十分理想，因此目前鹅肉乳化肠的受众范围较窄。而当今社会，消费者对肉制品营养与健康的重视程度越来越高，因此提升鹅肉乳化肠这种高蛋白肉制品的口感，以满足消费者的需求迫在眉睫。
肌原纤维蛋白是肉糜形成凝胶的主要基质，其热凝胶形成能力对乳化肠的质地形成起着至关重要的作用[3]。因此，若要提升鹅肉乳化肠的口感，提升其肌原纤维蛋白的热凝胶形成能力尤为重要。然而，乳化肠在贮藏过程中，由于温湿度、氧气、冻融循环等影响蛋白氧化和脂质氧化，从而造成其肌肉细胞和肌原纤维被不可逆损伤，进一步导致肉糜脂肪氧化、蛋白质变性、颜色暗沉、汁液流失加重、嫩度降低等营养价值和感官品质劣化[4]。这不仅会给企业带来巨大的经济损失，而且会对消费者的健康产生显著的负面影响。因此，优化鹅肉肌原纤维蛋白的凝胶性能以及减少其贮藏过程中发生的劣变是当前的主要需求。
圆苞车前子壳粉是一种常见的食品亲水胶体，具有较强的吸水性，可降低自由水含量，减少肉糜制品在贮藏过程中汁液的流失，保持产品品质的稳定性[5]。班红玲等[6]研究发现添加圆苞车前子壳粉可使猪肉香肠的结构更加紧密，具有较浓郁肉香味。超声（ultrasound，US）的空化效应可改变蛋白质的结构，提高蛋白的凝胶特性[7]。同时，Li等[8]的研究表明，超声与亲水胶体协同处理比单一处理方式更能改变肌原纤维蛋白凝胶的聚集状态、蛋白结构和微观结构，从而改善肌原纤维蛋白凝胶的凝胶特性。但是目前的相关研究主要集中在猪肉、牛肉等畜禽肉制品上，对于鹅肉制品的研究仍然不足。
谢进等[9]的研究表明，真空包装熟制鹅肉在4 ℃条件下贮藏15 d可以保持良好的品质特性，因此，本文通过测定鹅肉乳化肠的感官、风味、蒸煮损失和水分分布对不同处理下乳化肠的成品品质进行分析，并通过测定水分含量、质构、微观结构、色差、pH、TBARS及TVB-N指标，探究US-PHP处理对鹅肉乳化肠在货架期内0~15 d贮藏期间品质特性的影响，从而为提升鹅肉乳化肠贮藏期内品质提供理论依据。
1　材料与方法
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1.1　材料与仪器
新鲜浙东白鹅　每只鹅净重3.5 kg，浙江省宁波市华联超市；新鲜猪背膘　浙江青莲食品股份有限公司；圆苞车前子壳粉　纯度99%，亳州市华之堂生物科技有限公司；食用盐、香辛料、调味料　浙江省宁波市华联超市；羊肠衣　购于枣庄市北品生态农业有限公司；KCl、HCl、MgO、H3BO4、K2HPO4、KH2PO4、Tris、EDTA、NaCl、MgCl2、EGTA、TritonX-100、PBS缓冲液、甲基红指示剂、溴甲酚绿指示剂、硫代巴比妥酸、三氯乙酸、氯仿　上海麦克林生化科技股份有限公司。
JY5002电子天平　上海舜宇恒平科学仪器有限公司； Varioskan LUX多功能酶标仪　赛默飞科技有限公司；SG-4059C 数显恒温水浴锅、SWG-2300色差计　上海硕光电子科技有限公司；NMI20-060H-1低场核磁共振成像仪　苏州纽迈分析仪器股份有限公司；VCX800超声波细胞破碎仪　美国SONIC公司；FE20 pH计　梅特勒-托利多仪器（上海）有限公司；TA.XT Plus物性分析仪　STABLE MICRO SYSTEM公司；S-3400扫描电子显微镜　日本日立公司；50FG/A冷冻干燥机　宁波新芝生物科技股份有限公司；BZBJ-20斩拌机　嘉兴艾博实业有限公司；K9840自动凯氏定氮仪　山东海能科学仪器有限公司；TSF-100A-1水分测定仪　上海佑科仪器仪表有限公司；PEN3电子鼻　AIRSENSE公司。
1.2　实验方法
1.2.1　样品的制备
1.2.1.1　乳化肠配方
鹅肉与猪背膘质量之比为4:1，取鹅肉质量为3 kg，葱姜蒜粉0.1%，五香粉0.3%，糖1%，味精0.16%，食盐1.5%，花椒粉0.04%，β-环糊精0.1%，红曲0.2%，料酒1%，冰水12%，TG-酶0.3%，复合磷酸盐0.5%，所有配料百分比以鹅肉和猪背膘总重量为准。
1.2.1.2　乳化肠的制备
取新鲜鹅肉进行修整切块后，与猪背膘混合后斩拌成肉糜，将PHP与肉糜混合后超声腌制，超声条件和PHP添加量参考Bi等[10]的研究结果，PHP添加量（%）以鹅肉肌原纤维蛋白质量为准，腌制结束后1000×g 斩拌1 min，3000×g斩拌 1 min，灌肠（8 cm）后蒸煮30 min，冷却后测定其成品品质。成品品质分析的不同实验组处理条件如表1所示。
1.2.2　乳化肠成品品质的测定
1.2.2.1　感官评价
参考Raybaudi-Massilia等[11]的方法，略作修改。选择10名食品专业的硕士研究生组成感官评定小组，不同处理的乳化肠样品以随机编号的方式放于盘中。评定过程独立进行，成员在评定不同组乳化肠时，使用纯净水漱口、清除口中样品味道残留以保证评定结果的准确性。设置具体评分标准见表2。
1.2.2.2　电子鼻分析
参考Mao等[12]的方法，略有修改。准确称量1 g乳化肠，绞碎后装入顶空瓶中，放于50 ℃金属浴中保温30 min。保温结束后，将电子鼻探针插入顶空瓶中进行测定。参数设置如下：冲洗为70.0 s，调零为10.0 s，预取样为5.0 s，测定为100 s。室流量和初始注射气体流量为300 mL/min，每组重复三次，使用WinMuster软件对数据进行处理分析。10个传感器性能描述见表3。
1.2.2.3　蒸煮损失的测定
参考Zhao等[13]的方法测定蒸煮损失，略有改动。称取5 g乳化肠置于75 ℃水浴锅中加热20 min，取出后冷却至室温，使用吸水纸吸干乳化肠体表面析出的水和油脂，记录蒸煮前后样品质量，计算公式如下：
$ \mathrm{S}\left(\text{%}\right)=\frac{\mathrm{Q}-\mathrm{H}}{\mathrm{Q}}\times 100 $
式中，S表示蒸煮损失，%；Q表示蒸煮前质量，g；H表示蒸煮后质量，g。
1.2.2.4　水分分布的测定
鹅肉肌原纤维蛋白的提取根据Du等[14]的方法，稍作修改。取50 g乳化肠搅碎，加入4倍质量的提取液（100 mmol/L Tris，10 mmol/L EDTA，pH8.3）均质两次（10000 r/min，0.3 min），每次间隔5 s。均质结束后离心（12000×g，20 min，4 ℃），去上清，将沉淀与4倍质量的标准盐溶液（SSS溶液：100 mmol/L KCl，2 mmol/L MgCl2，20 mmol/L K2HPO4/KH2PO4，1 mmol/L EGTA，pH7.0）混合后离心（12000×g，10 min，4 ℃），重复三次。去上清，向沉淀中加入4倍质量的含1% TritonX-100的SSS溶液均质并离心（12000×g，10 min，4 ℃），重复两次。去除上清液，与4倍质量的SSS溶液混合并离心（12000×g，10 min，4 ℃），重复两次。将沉淀与4倍质量的100 mmol/L KCl混合均匀，用纱布过滤两次后离心（12000×g，10 min，4 ℃）。再将沉淀与4倍质量的100 mmol/L NaCl混合均匀后离心（12000×g，10 min，4 ℃）。最后将沉淀与2倍去离子水混合均匀并离心（12000×g，10 min，4 ℃）得到最后的沉淀物为鹅肉肌原纤维蛋白，最后称取蛋白质量。
热诱导凝胶的制备参考Li等[15]的方法提取并稍作修改。将鹅肉肌原纤维蛋白用0.02 mol/L PBS（含0.6 mol/L NaCl，pH7）稀释到40 mg/mL，取10 mL稀释液放入25×40 mm的玻璃瓶中，在恒温水浴锅中加热。先将恒温水浴锅温度设为25 ℃，保持1 min，再以1 ℃/min的速度使温度升高到75 ℃，保持30 min后将玻璃瓶取出放入冰上冷却30 min，在4 ℃下保存。
凝胶水分分布的测定参考Li等[16]的方法，稍作修改。通过低场核磁共振成像仪对热诱导凝胶的水分分布进行测定，将提取的凝胶（2.0±0.1 g）放入直径为15 mm的圆柱形玻璃管中，插入NMR探针。使用Multi-Exp Inv Analysis Software对T2数据进行分析和归一化。最后得到4个弛豫时间T20、T21、 T22、 T23和它们所对应的面积百分比P20、P21、P22、P23。
1.2.3　贮藏稳定性的测定
1.2.3.1　贮藏实验设计
贮藏条件参考Fu等 [17]的研究略有修改，将制备好的乳化肠样品真空包装后4 ℃冷藏，分别取贮藏0、5、10、15 d的样品检测其水分含量、质构特性、微观结构、色差、pH、硫代巴比妥酸以及挥发性盐基氮。
1.2.3.2　水分含量的测定
称取0.8 g乳化肠，采用水分测定仪测定水分含量，程序为自动加热，时间为20 min。
1.2.3.3　质构（TPA）的测定
参考Mokni 等[18]的方法，略有改动。使用物性分析仪测定乳化肠的质构特性。将乳化肠切成2 cm高的圆柱体，并保持切面平整。设置参数为：选择P/50探头，设置测前速度为2.0 mm/s，测试速度为1.0 mm/s，测后速度为2.0 mm/s，触发力为5.0 g，下压应变为35%，循环两次，中间停顿时间为5.0 s。测定结果以硬度、弹性、内聚性及咀嚼性表示。
1.2.3.4　微观结构的测定
参考Zhu等[19]的方法，略作修改。将乳化肠切成10 mm×5 mm×5 mm的立方体，样品置于冷冻干燥机中，冷冻干燥48 h后取出，喷金150 s，用扫描电镜观察样品微观结构。15.0 kV加速电压下200倍放大观察样品。
1.2.3.5　色差的测定
参考Li等[20]方法，略作修改。将乳化肠切成高约1 cm的圆柱体，使切面保持平整，使用色差仪对准乳化肠切面测定，记录L*、a*和b*值。色差仪使用前需用白色标准板和黑色标准板进行校准。
1.2.3.6　pH的测定
根据GB/T 5009.237-2016《食品安全国家标准 食品pH值的测定》进行pH的测定[21]。
1.2.3.7　硫代巴比妥酸（TBARS）的测定
根据GB/T 5009.181-2016《食品安全国家标准 食品中丙二醛的测定》中的分光光度法进行TBARS的测定[22]。
1.2.3.8　挥发性盐基氮（TVB-N）的测定
根据GB/T 5009.228-2016《食品安全国家标准 食品中挥发性盐基氮的测定》进行TVB-N的测定[23]。
1.3　数据处理
数据使用IBM SPSS 26.0软件进行分析，采用Duncan多重比较模式对差异显著性进行分析，显著性水平设为P<0.05，每个样品平行测定3次，数据结果用Origin 2023绘图。
2　结果与分析
收起
2.1　乳化肠成品品质分析
2.1.1　不同处理条件对乳化肠感官评分的影响
图1为不同处理条件对乳化肠感官评分的影响。和对照组相比，US组乳化肠的颜色和气味略有提高，PHP组乳化肠的颜色、气味、质地、口感及总体接受度均有所提高，而US-PHP组乳化肠的颜色、气味、质地、口感及总体接受度得分最高。超声的空化效应可以提升乳化肠的口感和嫩度，增强风味释放，而PHP的纤维结构可以吸附部分腥味物质，从而改善乳化肠的感官品质。此外，班红玲等[6]也发现，添加PHP可以提高猪肉香肠的品质特性。因此，超声结合PHP处理可以提高鹅肉乳化肠的感官特性。
2.1.2　不同处理条件对乳化肠风味特性的影响
电子鼻是一种模拟人类嗅觉并输出混合气体或气味的“指纹”信息的测量仪器，可用于识别不同样品之间的风味差异[24]。根据传感器信号强度的大小，不同处理条件对乳化肠电子鼻雷达图的影响如图2所示。由图可知，和对照组相比，US组的W1W响应值显著升高（P<0.05），说明超声可以增加乳化肠的硫化物含量，而硫化物是肉呈现香味的重要化合物[25]。和US组相比，US-PHP组的10个传感器响应值均具有显著性差异（P<0.05），尤其是W2S、W1S、W5S及W1W响应值增加的最多，表明超声结合PHP处理对乳化肠的醇类物质、烷烃、芳香族化合物及硫化物影响较大。这些物质共同作用可赋予肉制品独特的鲜味和香味，因此US-PHP处理对乳化肠的风味具有显著影响，这与2.1.1（图1）中感官评分的结果相一致。
2.1.3　不同处理条件对乳化肠蒸煮损失的影响
蒸煮损失可以反映肉制品在加工过程中保留水分的能力[25]。不同处理条件对乳化肠蒸煮损失的影响如图3所示。对照组的蒸煮损失为20.61%，US组的蒸煮损失为19.14%，结果发现超声可以显著降低鹅肉乳化肠的蒸煮损失（P<0.05），这与Zhao等[13]研究结果相似。这可能是因为超声的机械和空化作用能够破坏肌肉组织的结构，增加肌原纤维的交联作用，以保持更多的水分[26]。与US组相比，PHP组的蒸煮损失降低了34.70%，这可能是因为PHP的吸水性以及PHP在肉糜中的填充作用，使得乳化肠中原有的孔隙被填充，形成了更为致密的三维网络结构[27]。而US-PHP组的蒸煮损失最低，这可能是因为超声结合PHP处理能够促进肉中盐溶性蛋白的聚集，提高肌纤维蛋白结合水的能力，使得乳化肠内的孔隙被填充，从而提高乳化肠的水分含量。
2.1.4　不同处理条件对乳化肠水分分布的影响
低场核磁共振技术作为一种无损检测的新兴技术，可通过检测质子弛豫行为和幅度等参数来反映体系中水分子运动特性。其中，自旋-自旋弛豫时间（T2）与氢质子的自由度和其所受束缚力有关，弛豫时间越短，表明水分状态越稳定，水与底物结合紧密；弛豫时间越长，则水分流动性好，自由度高[28]。在乳化肠中，主要存在四种不同的水分状态，不同状态水的弛豫时间分为强结合水T20（0~0.5 ms）、弱结合水T21（0.5~10 ms）、不易流动水T22（10~100 ms）和自由水T23（大于100 ms）。
图4为不同处理条件下的乳化肠弛豫时间分布。由图可知，与对照组相比，US组别的T21发生了左移，这表明超声可提高乳化肠水分状态的稳定性。与PHP组相比，US-PHP组别的T22发生了左移，这表明超声与PHP的结合可使肌纤维之间的距离变宽，使肌原纤维蛋白溶解，有利于形成更为紧密的蛋白质网络结构以容纳更多的水分[29]；同时图中的峰个数由原来的4个变成了3个，T23的消失表明自由水逐渐转变成其它类型的水，这可能是因为水分子被固定在更多更细小的微孔中，导致水的流动性变差[30]。
表4为四种水对应的峰面积经过计算后得到的各部分水的相对含量P20、P21、P22与P23。由表可知，所有组别均为不易流动水的含量占比最多，与对照组相比，US组的P20和P21含量从2.72%和0.62%升高到3.48%和0.87%，同时P23含量从原本的9.04%降低到8.12%，表明超声有助于将更多的自由水转化为结合水，从而提高水的结合能力。与US组相比，PHP组的P22含量显著增加（P<0.05），P23含量显著降低（P<0.05），原因可能是PHP吸水膨胀后会形成粘稠的胶体网络结构，将水分包裹在网络缝隙中，从而限制水分子的自由流动[31]。与PHP组相比，US-PHP组的自由水消失，且P21含量升高了0.33%，P22含量升高了3.38%，表明超声结合PHP处理可以更有效地提高凝胶网络的致密性。
2.2　贮藏稳定性的测定
2.2.1　不同处理条件对乳化肠水分含量的影响
水分含量是肉类品质最重要的特征之一，表示产品的功能特性和感官特性。图5为不同处理条件下的乳化肠在贮藏期间水分含量的变化。贮藏时间为0 d时，对照组乳化肠的水分含量最低，说明乳化肠经过高温蒸煮后内部不稳定，水分流失过多。而US组乳化肠的水分含量显著高于对照组（P<0.05），这可能是因为超声能够提高蛋白的溶解性，暴露出更多的疏水基团，形成更稳定的三维网络结构，从而提高乳化肠的水分含量。且在贮藏期为15 d时，US组乳化肠的水分含量仍高于对照组。随着贮藏天数的增加，所有组别中乳化肠的水分含量逐渐减少。贮藏天数相同时，PHP组乳化肠的水分含量显著高于US组（P<0.05），推测原因可能是PHP的吸水性使得乳化肠内部结构更加稳定。而US-PHP组的水分含量始终高于其它所有组别，这表明超声结合PHP处理可以更好地促进热诱导凝胶过程中蛋白的交联，并显著提高凝胶结构的水结合能力，从而提高乳化肠的水分含量[32]。
2.2.2　不同处理条件对乳化肠TPA的影响
表5为不同处理条件下的乳化肠在贮藏期间质构特性的变化。总体来看，乳化肠的硬度、弹性、内聚性和咀嚼性在整个贮藏过程中呈下降趋势，这种变化可能是由于微生物的分解和脂肪的氧化，同时水分流失和蛋白质变性也是造成乳化肠质构特性降低的重要原因[33]。对照组的硬度、弹性、内聚性和咀嚼性最低，表明对照组乳化肠的质地最松散。
与对照组相比，当贮藏天数相同时，US组的硬度和咀嚼性增加，可能是由于超声空化效应产生的微射流和湍流引起蛋白质分子的自聚集行为，使蛋白质分子结构变得无序，导致蛋白质聚集，质地更紧实[34]。Wang等[35]研究也发现高强度的超声处理能够显著增加油炸肉丸的硬度和咀嚼性（P<0.05）。同时PHP组乳化肠的硬度、弹性、内聚性和咀嚼性也都有所增加，而US-PHP组乳化肠的硬度、弹性、内聚性和咀嚼性增加的最多，推测原因可能是超声结合PHP处理能更好地促进蛋白质之间的交联作用，形成更稳定的网络结构，从而提高乳化肠的质构特性[36]。Zhao等[37]研究也发现添加再生纤维素纤维可以提高猪肉香肠的硬度和咀嚼性。
2.2.3　不同处理条件对乳化肠微观结构的影响
微观结构可以更加直观地反映肉制品蛋白分子的交互程度及凝胶体系稳定程度[38]。不同处理条件下的乳化肠在贮藏期间微观结构的变化如图6所示。对照组样品表面粗糙、不平整，且随着贮藏时间的增加，表面呈现疏松多孔的网络结构。与其它组相比，US-PHP组的乳化肠样品显示出更紧密、更均匀的三维网络结构，表明超声结合PHP处理可显著改善乳化肠的结构。随着贮藏时间的增加，乳化肠的内部结构越来越松散，可能是由于蛋白质发生降解，从而导致乳化肠的微观结构变得逐渐稀疏，甚至出现大的凹陷。而贮藏时间为15 d时，US-PHP组的乳化肠微观结构变化较小，表明超声结合PHP处理有利于乳化肠微观结构的稳定，减少贮藏期间乳化肠内部结构的破坏，这与文中的水分分布结果（图4）保持一致。
2.2.4　不同处理条件对乳化肠色差的影响
表6表示不同处理条件下的乳化肠在贮藏期间色差的变化。L*值代表亮度，与对照组相比，当贮藏时间相同时，PHP组和US-PHP组的L*值降低，这是由于PHP呈现白褐色。随着贮藏期的增加，L*值逐渐降低，可能是由于贮藏过程中乳化肠的水分含量逐渐减少，使得乳化肠的光反射强度降低[37]，这与前文中的水分含量结果保持一致。a*值代表红度，由表可知，随着贮藏期的增加，a*值逐渐降低，可能是由于在贮藏过程中蛋白质和脂质的氧化降解，使肉的红度值降低；而在相同贮藏时间内，US-PHP组别的a*值最高。b*值代表黄度，由表可知，随着贮藏期的增加，b*值逐渐增加，这是因为脂肪氧化过程中会产生醛类、酮类等次级氧化产物，这些物质常呈黄色或橙色导致b*值上升[30−31]；而相同贮藏期间内，US-PHP组的b*值显著低于对照组（P<0.05）。因此，根据L*、a*和b*值结果，说明超声结合PHP处理最有利于维持乳化肠的色泽。
2.2.5　不同处理条件对乳化肠pH的影响
pH是反映肉品品质的重要指标，与导致食品变质的微生物和化学反应有关[39]。如图7所示，随着贮藏天数的增加，同一组别的乳化肠pH显示出先升高后降低的趋势，pH升高可能是因为微生物和内源性酶的作用，促使蛋白质分解并产生碱性氨基酸和生物胺；但随着贮藏期的增加，微生物会发生一定的代谢活动，分解蛋白质、碳水化合物等产生酸性物质，从而使pH降低，导致蛋白质发生一定的变性，造成肌肉组织中水分的流失[40]。Cui等[41]研究也发现，牛肉贮藏初期pH升高，贮藏后期pH降低。当贮藏时间为0 d时，US-PHP组的pH低于对照组，而贮藏时间为15 d时，US-PHP组的pH高于对照组，这可能是因为PHP中含有的酸性阿拉伯木聚糖能够减缓pH降低，而随着时间的增加，超声结合PHP处理可能通过抑制微生物的生长，减少蛋白质、碳水化合物等的代谢，从而使其pH升高。
2.2.6　不同处理条件对乳化肠TBARS的影响
TBARS被广泛应用于评估肉类食品中脂肪氧化的程度，TBARS值越大，脂肪氧化程度越高，产生的小分子物质如醛、酮、酸等越多，越容易发生酸败[42]。不同处理条件下的乳化肠在贮藏期间TBARS的变化如图8所示。随着贮藏期的增加，TBARS值逐渐升高，这表明贮藏期间乳化肠发生了脂肪氧化。而在5 d内相同贮藏期间，US-PHP组的TBARS值显著低于其它组别（P<0.05），这表明超声结合PHP处理可以减少乳化肠发生脂肪氧化酸败。Li等[43]研究表明，超声处理（40 kHz，0.2 W/cm2，15 min）能够抑制脂氧合酶活性，从而降低黄羽鸡肉的TBARS值。
2.2.7　不同处理条件对乳化肠TVB-N的影响
TVB-N表示蛋白质分解而产生的氨及胺类等碱性含氮物质的多少，是评估肉制品新鲜度的重要指标[44]。GB 2707-2026[45]中对鲜肉中的TVB-N值的限量是≤15 mg/100 g，如图9所示，不同处理条件下的乳化肠在15 d贮藏期内 TVB-N值均未超标。随着贮藏期的增加，TVB-N值逐渐增大，这是因为蛋白质降解导致大量酶的释放，进而加速蛋白质的降解、氨基酸的分解和代谢物的释放，最终导致其新鲜程度逐渐下降[46]。而在同样的贮藏期间，US-PHP组的TVB-N值显著低于对照组（P<0.05），可能是由于PHP形成的凝胶能够包裹肌肉蛋白，从而通过减少氧气和水分迁移来抑制微生物的代谢和蛋白质的分解[47]，而超声处理也可以促进部分蛋白酶变性和活性丧失从而降低TVB-N的生成[48]。
3　结论
收起
本文研究表明超声结合PHP处理能够改善鹅肉乳化肠贮藏期间的品质。结果表明，超声结合PHP处理可提高鹅肉乳化肠的感官特性、风味特性和蒸煮得率，同时可使更多的水分子被固定在细小微孔中，减少水分的流失。随着贮藏期的增加，乳化肠的L*值和a*值显著降低，而TBARS值、TVB-N值均随着贮藏时间的增加呈现出上升的趋势。超声结合PHP处理可以提高乳化肠的质构特性和水分含量，同时有利于乳化肠形成更致密均匀的微观结构，减少贮藏过程中乳化肠内部结构的劣变。总而言之，超声结合PHP处理可更好地保持乳化肠微观结构的致密性，从而改善其锁水性及质构特性；同时减少贮藏过程中的氧化酸败，更好地保持乳化肠的品质与营养特性。在未来可以进一步探讨感官、风味、蒸煮损失与水分分布在更长贮藏期的变化规律，以完善鹅肉乳化肠的贮藏品质评价体系，也可以继续探究超声结合PHP处理对鹅肉乳化肠消化吸收性的影响。

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2026年第47卷第13期
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doi: 10.13386/j.issn1002-0306.2025070110
  • 接收时间：2025-07-10
  • 首发时间：2026-10-24
  • 出版时间：2026-07-01
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    宁波大学食品科学与工程学院，浙江宁波 315000

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孙杨赢（1986−），女，博士，教授，研究方向：畜禽产品加工及综合利用，E-mail：。
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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