玉米低聚肽添加量对乳化香肠理化性质的影响

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中图分类号：TS251.65 文献标志码：A

DOI：10.3969/j.issn.1000-9973.2026.04.011

文章编号：1000-9973（2026）04-0083-05

Effect of Corn Oligopeptide Addition Amount on Physicochemical Properties of Emulsified Sausages

HU Ying-chun，HAN Qi*，JIN Yi-nan，FU Jia-qi （College of Food Science，Heilongjiang Bayi Agricultural University，Daqing 1633l9，China）

Abstract： Corn oligopeptides （COPs） have the functions such as antioxidation，and are widely available，low in price，easy to absorb，and have no toxic side effects. In this study，COPs are added into emulsified sausages，and the effects of different addition amount of COPs （ 0% ， 1.5% ， 3% ， 4.5% ， 6% ）on the quality of emulsified sausages are studied. The elasticity，hardness，cohesiveness，chewiness， pH value，color difference，moisture content，sensory score of emulsified sausages are measured respectively. The results show that with the increase of the adition amount of COPs，the moisture content of emulsified sausages increases，while the pH value decreases slowly. In terms of texture properties，the key indexes of sausages such as hardness， elasticity and chewiness all increase significantly. Through sensory evaluation， when the addition amount of COPs reaches 4.5% ， the overall acceptance of emulsified sausages reaches a high level. Considering various evaluation indexes， it is concluded that the emulsified sausages with 4.5% COPs have excellent quality and high consumer acceptance.

Key words： corn oligopeptides; emulsified sausages； physicochemical properties; sensory evaluation

玉米是我国第二大经济作物，产量位居世界第二，玉米低聚肽（cornoligopeptides，COPs）是玉米蛋白经过酶解后得到的产物，具有营养丰富、易被人体吸收的特点[]。（剩余8366字）