食品与发酵工业 >

2023 , Vol. 49 >Issue 16: 196 - 205

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033469

研究报告

三种热加工方式对猪肉风干肠理化和感官特性影响的研究

  • 吕伟 ,
  • 许文琪 ,
  • 黄一承 ,
  • 史玉 ,
  • 慕思雨 ,
  • 李晓磊 ,
  • 李丹
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  • (长春大学 农产品加工吉林省教育厅重点实验室,吉林 长春,130022)
第一作者:硕士研究生(李晓磊教授和李丹教授为共同通信作者,E-mail:xiaolei97@163.com;drlidan@sina.com)

收稿日期: 2022-08-29

  修回日期: 2022-10-20

  网络出版日期: 2023-09-12

基金资助

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)

收起

Effects of three thermal processing methods on physicochemical and sensory properties of pork air-dried sausages

  • LYU Wei ,
  • XU Wenqi ,
  • HUANG Yicheng ,
  • SHI Yu ,
  • MU Siyu ,
  • LI Xiaolei ,
  • LI Dan
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  • (Changchun University, Key Laboratory of Education Department of Jilin Province for Agricultural Products Processing, Changchun 130022, China)

Received date: 2022-08-29

  Revised date: 2022-10-20

  Online published: 2023-09-12

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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6 959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。

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

本文引用格式

吕伟 , 许文琪 , 黄一承 , 史玉 , 慕思雨 , 李晓磊 , 李丹 . 三种热加工方式对猪肉风干肠理化和感官特性影响的研究[J]. 食品与发酵工业, 2023 , 49(16) : 196 -205 . DOI: 10.13995/j.cnki.11-1802/ts.033469

Abstract

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 sausage>water-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 sausage>microwave air-dried sausage>steamed 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 6 959 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.

Key words： air-dried sausage; sensory properties; solid-phase microextraction; gas chromatography-mass spectrometry; volatile flavor compounds; sensory evaluation

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