摘要
为探究热加工方式对风干肠物理化学变化和最终品质的影响,该研究以微波、水煮和水蒸的猪肉风干肠为研究对象,评价了其质构、色泽、酸度、亚硝酸和挥发性化合物含量。结果表明,3种风干肠的硬度和咀嚼度均为:水蒸风干肠>微波风干肠>水煮风干肠,且彼此之间具有显著差异(P<0.05);亮度值(L^(*))、红度值(a^(*))和黄度值(b^(*))均为:水煮风干肠>微波风干肠>水蒸风干肠,且L^(*)值之间具有显著的差异性(P<0.05);亚硝酸盐含量均为0.03~0.07 mg/kg;共检测出挥发性风味化合物62种,微波、水蒸、水煮风干肠分别检测出32、34、37种;共检测出气味活度值≥1的挥发性风味物质15种,3个处理组中麦草酚甲基的气味活度值均在6959以上,是构成风干肠风味的重要组成,具有茴香似香气;此外(Z)-β-罗勒烯是水煮风干肠中所特有的挥发性风味物质,具有柑橘似香气;3-蒈烯是水蒸风干肠中起独特风味的挥发性风味物质,具有柠檬似香气。在3种热加工方式中,微波可以有效改善风干肠的色泽,水蒸可以更大程度地保留风干肠的风味物质,水煮可以提高风干肠的感官品质。
To explore the effect of thermal processing on physicochemical changes and the final quality of air-dried sausage,this paper took microwave,boiled,and steamed pork air-dried sausages as the research objects and evaluated their texture,color,acidity,nitrous acid,and volatile compound contents.Results showed that the hardness and chewiness of the three kinds of air-dried intestine were as follows:steamed air-dried sausage microwave air-dried sausagewater-cooked air-dried sausage,and there were significant differences between them(P<0.05).The lightness value(L^(*)),redness value(a^(*)),and yellowness value(b^(*))were as follows:boiled and air-dried sausagemicrowave air-dried sausagesteamed and air-dried sausage,and there was a significant difference between the L^(*)values(P<0.05).The residual amount of nitrite was between 0.03-0.07 mg/kg,respectively.In addition,a total of 62 volatile flavor compounds were detected,and 32,34,and 37 volatile flavor compounds were detected in the microwave,steamed,and boiled air-dried sausage,respectively.A total of 15 volatile flavor compounds with OAV≥1 were detected.The OAV values of wheatgrass methyl in 3 treatment groups were all above 6959 and had an anise-like aroma,which was an important component of the flavor of the air-dried sausage.In addition,(Z)-β-basilene with a citrus-like aroma was a unique volatile flavor substance in boiled air-dried sausage.3-carene with a lemon-like aroma produced a unique flavor in steamed air-dried sausage.In three thermal processing methods,microwaves can effectively improve the color of air-dried sausage,steaming can retain the flavor substances of air-dried sausage to a greater extent,and boiling can improve the sensory quality of the air-dried sausage.
作者
吕伟
许文琪
黄一承
史玉
慕思雨
李晓磊
李丹
LYU Wei;XU Wenqi;HUANG Yicheng;SHI Yu;MU Siyu;LI Xiaolei;LI Dan(Changchun University,Key Laboratory of Education Department of Jilin Province for Agricultural Products Processing,Changchun 130022,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第16期196-205,共10页
Food and Fermentation Industries
基金
长春大学“长大学者攀登计划”项目(ZKP202006,ZKP202016)
吉林省教育厅科学研究项目(JJKH20220609KJ)。
关键词
风干肠
感官特性
固相微萃取
气相色谱-质谱联用
挥发性风味物质
感官评价
air-dried sausage
sensory properties
solid-phase microextraction
gas chromatography-mass spectrometry
volatile flavor compounds
sensory evaluation
