摘要
为了分析添加茶多酚、甘草提取物和葡萄酒对广式腊肠颜色、风味和挥发性物质组分的影响,制备了产品1(对照组)、产品2(在乙醇添加量不变的情况下用葡萄酒替代白酒)、产品3(添加0.04‰的茶多酚)、产品4(添加0.02‰的甘草提取物)和产品5(添加0.02‰的茶多酚和0.01‰的甘草提取物)。PCA和LDA分析结果显示,除产品5主体风味有微小差异外,其它组产品间主体风味差异不明显。添加葡萄酒、茶多酚和甘草提取物对腊肠瘦肉的L*、b*和h*具有显著影响;复合添加茶多酚和甘草提取物,对产品瘦肉的a*、b*、C*和h*具有显著影响;在乙醇添加量不变的情况下,添加葡萄酒对产品脂肪的L*、a*、b*、C*和h*均具有显著影响,尤其是a*、b*和C*;添加茶多酚和甘草提取物对产品脂肪颜色影响不明显,尤其是b*和C*;不同组产品间烷烃类、芳香族类和醛类物质含量差异不明显;与对照组相比,添加葡萄酒和天然抗氧化剂使酯类物质相对含量降低,而酮类和烯烃类物质相对含量增加。
Product No.1(control), No.2(red wine replacement, RW), No.3(0.04‰ tea polyphenol added, TP),No.4(0.02‰ licorice extract, LE) and No.5(0.02‰ tea polyphenol and 0.01‰ licorice extract, TL) were made, and the effect on color, flavor differences and volatile substances was analysised. As shown in the principal component(PCA)and linear discriminant analysis(LDA), except No.5, no obvious difference between other products was found. The addition had significant effects on L*, b*and h*of lean of the product. The compound addition of TP and LE had significant effects on a*, b*, C*and h*of lean of No 5. L*, a*, b*, C*and h*of fat changed obviously by the replacement of red wine in No.2. No.3 and No.4 shared asimilar color. The content of alkanes, polycyclic aromatic hydrocarbon and aldehydes had no significant differences. Compared with the control products, the ester relative content reduced with the addition of RW and natural active material, while the ketones and olefins increased.
作者
刘文营
乔晓玲
成晓瑜
王守伟
李享
贾晓云
王乐
杨凯
Liu Wenying;Qiao Xiaoling;Cheng Xiaoyu;Wang Shouwei;Li Xiang;Jia Xiaoyun;Wang Le;Yang Kai(China Meat Research Center,Beijing Key Laboratory of Meat Processing Technology,Beijing Academy of Food Sciences,Beijing 100068)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第2期206-215,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划专项(2016YFD0401503)
关键词
广式腊肠
茶多酚
甘草提取物
风味
颜色
Cantonese style sausage
tea polyphenol
licorice extract
aroma
color
