摘要
将酶解制备的猪血血红素用于加工湘式腊肠,分析添加血红素腊肠的色泽、主体风味和挥发性风味物质的种类和相对含量,并与添加亚硝酸钠的腊肠进行比较。结果表明:单独添加亚硝酸钠使得产品的黄度值(b~*)显著升高(P<0.05),而其他色度值与对照组没有显著差异(P>0.05);添加血红素使得产品的亮度值(L~*)、b~*和色彩度(C~*)显著降低(P<0.05),血红素添加量为0.20%时会对产品的红度值(a~*)、C~*和色彩角(H~*)产生显著影响(P<0.05)。添加血红素产品的L~*较小,添加物质相同时,产品具有相似的b~*。产品挥发性风味物质主体成分特征明显,在线性判别分析(linear discriminant analysis,LDA)中,在主成分1和主成分2方向上能将产品进行线性区分,显示了产品间主体风味成分的显著性差异。亚硝酸钠和血红素会对产品中挥发性风味物质的种类和含量产生显著影响,亚硝酸钠使得醇类物质的种类和相对含量降低,酯类、醛类、酮类、酚类、芳香族、烯烃和其他物质的种类和相对含量增加;随着血红素添加量的增加,酯类、醛类和酮类物质的相对含量呈现逐渐增加趋势,酚类、烯烃类、酸类和芳香族类物质的含量则有不同程度的降低。湘式腊肠加工中血红素的添加量控制在0.05%~0.10%时,产品能够获得和添加亚硝酸钠相似的特征。
Hunan-style sausage was prepared with added pig blood hemoglobin prepared by enzymatic hydrolysis of fresh pig blood, and its color, major flavor compounds and volatile composition （type and quantity） were evaluated and compared with those of sausage with added sodium nitrite. The results showed that the addition of sodium nitrite alone significantly increased the a＊ value （P 〈 0.05） but did not result in any significant change in other color parameters （P 〉 0.05） compared with the control group without the addition of pig blood hemoglobin or sodium nitrite. However, the addition of pig blood hemoglobin significantly decreased the L＊, b＊ and C＊ values （P 〈 0.05） and significantly affected the a＊, C＊ and H＊ values at a level of 20% （P 〈 0.05）. Sausage with added pig blood hemoglobin had a low L＊ value, and b＊ values were similar among sausages with added pig blood hemoglobin and among those with added sodium nitrite. Major volatile flavor compounds were distinct among different groups of sausages, and linear discrimination was achieved by linear discriminant analysis （LDA） with the first two principal components （PCs）. The types and contents of volatile flavor compounds in sausage were significantly affected by the addition of sodium nitrite and pig blood hemoglobin. The addition of sodium nitrite reduced the number and relative content of alcohols and increased the contents of esters, aldehydes, ketones, phenols, aromatic compounds, alkenes and other miscellaneous compounds. The relative contents of esters, aldehydes and ketones increased with increasing addition of pig blood hemoglobin, while those of phenols, alkenes, acids and aromatic compounds decreased to different extents. Taken together, sausages with the addition of 0.05%-0.10% pig blood hemoglobin and sodium nitrite were similar with respect to color and volatile flavor components.
出处
《肉类研究》
北大核心
2017年第11期45-52,共8页
Meat Research
基金
公益性行业(农业)科研专项(201303082)
"十三五"国家重点研发计划重点专项(2016YFD0401503)
关键词
猪血血红素
湘式腊肠
色差
电子鼻
气相色谱-质谱仪
pig blood hemoglobin
Hunan-style sausage
color difference
electronic nose
gas chromatography-massspectrometry （GC-MS）
