食品与发酵工业 >

2020 , Vol. 46 >Issue 11: 191 - 198

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023187

生产与科研应用

成熟时间对燕麦羊肉香肠食用品质、脂质氧化及风味物质积累的影响

  • 王德宝 ,
  • 马文淑 ,
  • 王柏辉 ,
  • 张俊英 ,
  • 康连和 ,
  • 王莉梅 ,
  • 张园园 ,
  • 乔建敏 ,
  • 李星云 ,
  • 王晓冬 ,
  • 郭天龙
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  • 1(内蒙古农牧业科学院,内蒙古 呼和浩特,010031)
    2(内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特,010031)
    3(鄂尔多斯市食品检验检测中心,内蒙古 鄂尔多斯,017000)4(内蒙古鄂尔多斯生态环境职业学院,内蒙古 鄂尔多斯,017010)
博士,助理研究员(郭天龙研究员为通讯作者,E-mail:guotianlong831@163.com)

收稿日期: 2019-12-24

  网络出版日期: 2020-06-24

基金资助

内蒙古农牧业科学院青年创新基金(2017QNJJM10);内蒙古农牧业创新基金项目(2019CXJJM12);内蒙古人民政府专项-内蒙古农牧场动物福利研究(2016-2020)

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Effects of ripening time on edible quality, lipid oxidation and flavoraccumulation of oat lamb sausage

  • WANG Debao ,
  • MA Wenshu ,
  • WANG Bohui ,
  • ZHANG Junying ,
  • KANG Lianhe ,
  • WANG Limei ,
  • ZHANG Yuanyuan ,
  • QIAO Jianmin ,
  • LI Xingyun ,
  • WANG Xiaodong ,
  • GUO Tianlong
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  • 1(Inner Mongolia Academy of Agriculture and Animal Husbandry, Hohhot 010031, China)
    2(College of Food Science and Engineering, Inner Mongolia University, Hohhot 010031, China)
    3(Ordos city Food Inspection and Testing Center, Ordos 017000, China)4(Ordos Vocational College of Ecology and Environment, Ordos 017010, China)

Received date: 2019-12-24

  Online published: 2020-06-24

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摘要

通过接种清酒乳杆菌与木糖葡萄球菌复合发酵剂,制作发酵燕麦羊肉香肠,并探究不同成熟时间对燕麦羊肉香肠食用品质、脂质抗氧化及风味物质形成规律的影响。结果显示:加工过程香肠中挥发性风味物质相对含量呈先上升后下降的趋势,风味物质组成及含量依次为醛类、醇类、萜类、酯类及酸,其中醛类占风味物质总量50%以上,具有水果香味的己醛和庚醛对风味含量贡献率最大;加工4 d时香肠中风味物质相对含量显著高于成熟结束(7 d)、发酵结束(1 d)、腌制结束(0 d)3个阶段;成熟3 d时呈现水果香味的己酸酯、辛酸酯含量也有小幅上升;脂质过氧化值降为0.39 mg MDA/kg,与0 d时的差异不显著。香肠红度值(a*)呈现先上升后下降的变化规律,发酵结束时最高,成熟3 d时降为45.47,二者差异不显著。成熟3 d时香肠pH值为4.89,显著低于发酵肉制品安全酸度5.30;且此时水分活度(aw)降为0.83,低于大部分微生物生长及酶活性表达所要求的水分活度。成熟3 d后,香肠中己醛、庚醛、己酸酯、辛酸酯及萜烯类风味物质相对含量升高,脂质氧化呈度降低,红度值改善,该时间点是提高发酵燕麦香肠品质最佳工艺结束点。

关键词： 成熟时间; 脂质氧化; 食用品质; 风味

本文引用格式

王德宝 , 马文淑 , 王柏辉 , 张俊英 , 康连和 , 王莉梅 , 张园园 , 乔建敏 , 李星云 , 王晓冬 , 郭天龙 . 成熟时间对燕麦羊肉香肠食用品质、脂质氧化及风味物质积累的影响[J]. 食品与发酵工业, 2020 , 46(11) : 191 -198 . DOI: 10.13995/j.cnki.11-1802/ts.023187

Abstract

To investigate the effects of different ripening time on the edible quality, lipid antioxidant and the formation of flavor substances of oat mutton sausage. Fermented oat lamb sausage was prepared by inoculating Lactobacillus sakei and Staphylococcus xylosus. The results showed that the relative content of volatile flavor substances in sausage increased first and then decreased. The composition and content of flavor substances were aldehydes, alcohols, terpenes, esters and acids, among which aldehydes accounted for more than 50% of the total flavor substances. When processing for 4 days, the relative content of flavor substances in sausage was significantly higher than that at the end of ripening (day 7), fermentation (day 1), and pickling (day 0). The content of caproate and caprylate, which presented fruit fragrance, also increased slightly at day 3 ripening. At 3 days' maturity, the value of lipid peroxidation decreased to 0.39 mg MDA/kg, with no significant difference from day 0. The redness value of sausage (a*) first rose and then decreased, and reached the peak at the end of fermentation, then it decreased to 45.47 after 3 days of maturation, with no significant difference from fermentation end point .The pH value of sausage was 4.89 at 3 days' maturity, which was significantly lower than the safe acidity(5.30) of fermented meat products. At this time, the water activity (aw) decreased to 0.83, which was lower than that required by the growth of most microorganisms and the expression of enzyme activity. After 3 days′ maturity, the relative contents of caproaldehyde, heptyl aldehyde, caproate, caprylate and terpene in sausage increased, lipid oxidation reduced, and the redness value of sausage improved. It was concluded that the maturity of three days after fermentation is the best process selection end point to improve the quality of fermented oats sausage.

Key words： ripening time; lipid oxidation; edible quality; flavor

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