评价。结果表明：南瓜粉、菊粉、胡萝卜粉和全土豆粉的最优添加量分别为肉总质量的1.0%、1.0%、1.2%和0.5%，按此比例加工的NFSE产品模糊数学评定值为52.7%，凝胶强度和硬度适中，蛋白质含量高（18.2 g/100 g）;产品中必需氨基酸/总氨基酸为38.7%，必需氨基酸/非必需氨基酸为63.0%，必需氨基酸指数为70.97，第一限制性氨基酸为蛋氨酸+胱氨酸（基于化学评分）或苯丙氨酸+酪氨酸（基于氨基酸评分）;9 种不饱和脂肪酸占总脂肪酸的77.02%，其中多不饱和脂肪酸占总脂肪酸的38.08%;检测出的13 种维生素中VE含量最高（2.37 mg/100 g），总膳食纤维含量为3.88%。
关键词：老年营养鱼肉肠;蔬菜粉;感官评定;质构特性;营养学评价
Abstract： The objective of the present study was to develop a nutritious fish sausage for the elderly （NFSE）. Minced fish， shrimp and chicken breast were used as the main ingredients. An orthogonal array design L9 （34） was used for screening for the best addition levels of pumpkin powder， inulin， carrot powder and whole potato powder based on texture characteristics. Subsequently， the optimized formulation was evaluated for sensory properties by fuzzy mathematics. Besides， texture profile analysis and nutrition evaluation were performed as well. The results showed that the optimal addition levels of pumpkin powder， inulin powder， carrot powder and whole potato powder was 1.0%， 1.0%， 1.2% and 0.5% as compared to the total mass of meat， respectively. The fuzzy mathematical evaluation value of this formation was 52.7%， the gel strength and hardness were both moderate， and the protein content was high （18.2 g/100 g）. The essential amino acid/total amino acid ratio was 38.7%， the essential amino acid/non-essential amino acid ratio was 63.0%， and the essential amino acid index was 70.97. The first limiting amino acid was methionine + cystine （based on chemical score） or phenylalanine + tyrosine （based on amino acid score）. Nine unsaturated fatty acids accounted for 77.02% of the total fatty acids， with polyunsaturated fatty acids accounting for 38.08%. Vitamin E content was the most abundant among the 13 tested vitamins （2.37 mg/100 g）， and the total dietary fiber content was 3.88%.
Keywords： nutritious fish sausage for the elderly; vegetable powder; sensory evaluation; texture characteristics; nutritional evaluation
DOI：10.7506/rlyj1001-8123-20190301-043
中圖分类号：TS254.5 文献标志码：A 文章编号：1001-8123（2019）05-0029-07
引文格式：
鲍佳彤， 杨淇越， 宁云霞， 等. 老年营养鱼肉肠的研发及营养学评价[J]. 肉类研究， 2019， 33（5）： 29-35. DOI：10.7506/rlyj1001-8123-20190301-043. http：//
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