摘要
为提高中式香肠风味品质,研究不同脂肪添加量对中式香肠风味的影响,选取4个不同脂肪添加量,即肥瘦肉质量比分别为0∶10、2∶8、3∶7、5∶5,以相同加工工艺制作中式香肠,采用电子舌和气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)分别对不同脂肪添加量的中式香肠滋味和挥发性风味物质进行分析,并根据挥发性组分的GC-IMS图谱结合主成分分析法分析不同样品间的差异。结果表明:随着脂肪添加量的增加,中式香肠水分含量显著降低(P<0.05),pH值降低,食盐及脂肪含量增加;电子舌味觉特征分析表明,不同脂肪添加量中式香肠的丰富性和咸味有显著差异,其他味觉特征无显著差异;GC-IMS分析表明,中式香肠中共检测出36种挥发性物质,其中乙酸香叶酯、甲基胡椒酚、壬醛和二丁基硫醚等是主要特征风味物质。结合感官指标得出,脂肪添加量30%的中式香肠风味最佳,感官可接受度最好。
In order to improve the quality of Chinese sausages, we explored the influence of different fat contents on the flavor of Chinese sausages. Four different gradients of fat were added, i.e., ratio of fat to lean of 0:10, 2:8, 3:7, 5:5, respectively, to make Chinese sausage using the same processing technology. The flavor substances of Chinese sausages were analyzed by electronic tongue and gas chromatography-ion mobility spectrometry(GC-IMS). The characteristic flavor fingerprints of volatile components combined with principal component analysis(PCA) was used to investigate the differences between Chinese sausages with different fat contents. Our data showed that with the increase of fat content, water content significantly decreased(P < 0.05), and pH value decreased, while salt and fat content increased. The electronic tongue analysis of taste characteristics showed that there were significant differences in the richness and saltiness of sausage samples with different amounts of fat, but no in other taste characteristics. GC-IMS data showed that 36 volatile substances were detected in Chinese sausages, among which geraniol acetate, methyl chavicol, nonanal, and dibutyl sulfide were the main characteristic flavor substances. Sensory evaluation showed that Chinese sausage with 30% fat content had the best flavor and sensory acceptance.
作者
田星
张越
汤兴宇
李宗军
TIAN Xing;ZHANG Yue;TANG Xingyu;LI Zongjun(College of Pharmacy,Hunan University of Chinese Medicine,Changsha 410208,China;College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Engineering Research Center of Drug and Food Homology Functional Food,Changsha 410208,China;Hunan Provincial Key Laboratory of Food Science and Biotechnology,Hunan Agricultural University,Changsha 410128,China)
出处
《肉类研究》
北大核心
2020年第5期33-40,共8页
Meat Research
基金
2019年湖南省自然科学基金青年科学基金项目(2019JJ50450)
2019年湖南省农业产业技术体系项目(湘农发2019-105)
2019年国家级大学生创业训练项目(201910541011X)
湖南中医药大学食品科学一级学科项目(4901-020000200902)。
关键词
气相色谱-离子迁移谱
电子舌
脂肪添加量
中式香肠
风味
gas chromatography-ion mobility spectrometry
electronic tongue
fat content
Chinese sausage
flavor
