摘要
研究在中式香肠中添加2%、3%、4%和5%的白芝麻粉对香肠理化指标、总游离氨基酸含量、风味物质、质构特性及抗氧化特性的影响。结果表明:风干结束后,添加白芝麻粉香肠的总游离氨基酸含量显著高于对照组(P<0.05),挥发性风味物质中酯类物质的相对含量也高于对照组,而醛类物质的相对含量显著低于对照组(P<0.05);添加白芝麻粉香肠的过氧化值和硫代巴比妥酸反应物质值均显著低于对照组(P<0.05),表明在中式香肠中添加白芝麻粉可以抑制香肠的氧化。结合感官评价结果,最终确定香肠中白芝麻粉的最佳添加量为3%。
In this paper, the effect of adding different amounts of white sesame powder （2%, 3%, 4% and 5%） into Chinese sausage on its physicochemical indexes, total free amino acid content, flavor, texture and antioxidant properties was studied. The total free amino acid content of sausage with sesame was significantly higher than that of the control group （P 〈 0.05） after air drying. Esters accounted for a higher percentage of the total volatile compounds, while aldehydes accounted for a significantly lower percentage when comparing the addition of sesame with the control group （P 〈 0.05）. Moreover, the addition of sesame resulted in a significant drop in peroxide value （POV） and thiobarbituric acid reactive substances （TBARs） value compared with the control group （P 〈 0.05） indicating inhibition of lipid oxidation. Based on these results combined with sensory evaluation, the optimum addition level of sesame to Chinese sausage was 3%.
出处
《肉类研究》
北大核心
2017年第11期26-31,共6页
Meat Research
基金
"十三五"国家重点研发计划重点专项(2016YFD0401501)
国家自然科学基金自由申请项目(31371792)
扬州市科技计划项目(YZ2016047
YZ2016057)
关键词
中式香肠
白芝麻粉
抗氧化特性
品质特性
Chinese sausage
white sesame powder
antioxidant characteristics
quality characteristics
