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
Expand
  • 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

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.

Cite this article

WANG Debao , MA Wenshu , WANG Bohui , ZHANG Junying , KANG Lianhe , WANG Limei , ZHANG Yuanyuan , QIAO Jianmin , LI Xingyun , WANG Xiaodong , GUO Tianlong . Effects of ripening time on edible quality, lipid oxidation and flavoraccumulation of oat lamb sausage[J]. Food and Fermentation Industries, 2020 , 46(11) : 191 -198 . DOI: 10.13995/j.cnki.11-1802/ts.023187

References

[1] 巩洋,孙霞,杨勇,等. 低酸度川味香肠加工过程中脂肪降解和氧化[J]. 食品工业科技,2015, 36(12): 152-156.
[2] ZHAO L H, JIN Y, MA C W, et al. Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices[J].Meat Science, 2011,88(4): 761-766.
[3] NIE X H, LIN S L, ZHANG Q L. Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus [J]. Food Chemistry, 2014,145:840-844.
[4] LORENZO J M, GOMEZ M, FONSECA S. Effect of commercial starter cultures on physico-chemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage [J]. Food Control,2014,46:382-389.
[5] SUN Q X, CHEN Q, LI F F, et al. Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J]. Food Control,2016,68:358-366.
[6] TOLDRA F. Proteolysis and lipolysis in flavor development of dry cured meat products [J]. Meat Science,1998,49(Suppl 1): 101-110.
[7] MOTTRAM D S. Flavour formation in meat and meat product: a review[J]. Food Chemistry,1998,62(4):415-424.
[8] SONCIN S, CHIESA L, CANTONI C, et al. Preliminary study of the volatile fraction in the raw meat of pork, duck and goose[J]. Journal of Food Composition and Analysis, 2007,20(5):436-439.
[9] 吕兵,章军,王芬.乳酸菌发酵香肠中风味物质变化的研究[J].食品科技,2003,24(5):29 - 31.
[10] 张春晖.发酵香肠成熟前后挥发性成分的固相微萃取-GC-MS分析[J].分析测试学报,2004,23(4):40-43.
[11] 李佳,刘忠义,付满,等.发酵香肠风味物质气质分析与发酵时间的关系[J].食品与机械,2019,35(5):61-66.
[12] 王德宝,胡冠华,苏日娜,等.发酵剂对羊肉香肠中蛋白、脂质代谢与风味物质的影响[J].农业机械学报, 2019,50(3),336-344.
[13] GB 5009.237—2016 食品安全国家标准 食品pH值的测定[S].北京:中国标准出版社, 2016.
[14] BINGOL E B, ÇIFTÇIOGLU G, EKER F Y, et al. Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages[J]. Italian Journal of Animal Science, 2014,4(13): 776-781.
[15] 罗玉龙, 赵丽华, 王柏辉, 等. 苏尼特羊不同部位肌肉挥发性风味成分和脂肪酸分析[J].食品科学, 2017,38(4):165-169.
[16] WANG D B, ZHAO L H, SU R N, et al. Effects of different starter culture combinations on microbial counts and physico-chemical properties in dry fermented mutton sausages[J]. Food Sci Nutr,2019,7(6):1 957-1 968.
[17] CASABURI A,DI MONACO R,CAVELLA S,et al.Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits[J]. Food Microbiology,2008,25(2):335-347.
[18] 李平兰, 王成涛. 发酵食品安全生产与品质控制[M]. 北京: 化学工业出版社, 2005: 263-270.
[19] 王俊,周光宏,徐幸莲,等.发酵香肠成熟过程中理化性质变化研究[J].食品科学,2004,25(10):63-66.
[20] JOHNSON R C, ROMANS J R, MULLER T S, et al. Physical, chemical and sensory characteristics of four types of beaf steaks [J]. Journal of Food Science, 1990,55(5):1 264-1 273
[21] 王德宝,王晓冬,康连和,等. 不同发酵剂对发酵羊肉香肠有害生物胺控制及游离脂肪酸释放的影响[J]. 食品与发酵工业,2018,44(9):71-77.
[22] MAC DOUGALL D B, MOTTRAM D S, RHODES D N. Contribution of nitrite and nitrate to color and flavor of cured meats [J].Journal of the Science of Food and Agriculture,1975,26(11):1 743-1 754.
[23] GAMBOTTI C C, GANDEMER G. Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing[J]. Food Chem.,1999, 64: 95-101.
[24] 翟晓虎,杨海锋,陈慧英,等. 丙二醛的毒性作用及检测技术研究进展[J]. 上海农业学报, 2018, 34(1): 144-148.
[25] MARCO A, NAVARRO J L, FLORES M. The influence or nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage[J]. Meat Science,2006,73: 660-673.
[26] 王瑞花,姜万舟,王倩,等.烹制方法对猪肉脂质氧化和挥发性风味物质的作用研究[J].现代食品科技,2015,32(1):175-182.
[27] YOSHIDA H, TOMIYAMA Y, HIRAKAWA Y, et al.Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin(Cucurbita spp.) seeds [J]. Journal of Food Composition and Analysis, 2006(19): 330-339.
[28] LIN M Y, YEN C L.Antioxidative ability of lactic acid bacteria[J]. Journal of Agricultural and Food Chemistry, 1999,47:1 460-1 466.
[29] FIDEL T. Proteolysis and lipolysis in flavor development of dry-cured meat products[J]. Meat Science, 1998,49:101-110.
[30] 封莉,邓绍林,黄明,等.脂肪酶对中式香肠脂肪降解、氧化和风味的影响[J].食品科学,2015,36(1):51-58.
[31] 龙卓珊. 广式腊肠风味形成机理及贮藏期变化研究[D]. 武汉: 华中农业大学, 2010.
[32] ANSORENA D, GIMENO O, ASTIASARÁN I, et al. Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona[J]. Food Research International, 2001, 34(1): 67-75.
[33] 吴娜,王锡昌,陶宁萍,等.动物源食品中脂质氧化降解对香气物质形成的作用[J].中国食品学报, 2016,16(7):209-251.
[34] MOTTRAM D S. Flavour formation in meat and meat products: a review[J]. Food Chemistry, 1998, 62(4): 415-424.
[35] VARLET V, KNOCKAERT C, PROST C, et al. Comparison of odor active volatile compounds of fresh and smoked salmon [J]. Journal of Agricultural and Food Chemistry, 2006, 54(9): 3 391-3 401.
[36] NIETO G, BANON S, GARRIDO M D. Effect of supplementing ewes' diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat [J]. Food Chemistry, 2011, 125(4): 1 147-1 152.
[37] PURRIÑOS L, FRANCO D, CARBALLO J, et al. Inflfluence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”[J]. Meat Science, 2012,4(92): 627-634.
[38] KRISHNAMURTHY R G, SMOUSE T H, MOOKHERJEE B D, et al.Identification of 2-pentylfuran in fats and oils and its relationship to the reversion flavour of soybean oil[J].Journal of Food Science, 1967,32:372-374.
[39] YANG H S, LEE E J, MOON S H, et al. Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef[J]. Meat Science,2011,88(2): 286-291.
[40] SANDRA H, DOMINIQUE L B, DANIEL M,et al. Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids [J]. Applied and Environmental M icrobiology,2004,70(7):3 855-3 861.
[41] 周慧敏, 张顺亮, 赵冰, 等. 木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响[J]. 食品科学, 2018, 39(22):32-38.
[42] STAHNKE L H. Aroma components from dried sausages fermented with Staphylococcus xylosus [J]. Meat Science, 1994,38(1):39-53.
[43] MURIEL E, ANTEQUERA T, PETRÓN M J, et al. Volatile compounds in Iberian dry-cured loin [J]. Meat Science, 2004,68(3):391-400.
[44] 周非白, 孙为正, 赵谋明. 广式腊肠挥发性风味物质的形成机理及贮存与蒸煮的影响[J]. 食品与发酵工业, 2012, 38(3): 17-22.
[45] 辛银良.食品风味学[M].银川:宁夏人民出版社,2000.
[46] SAXBY M J.Food taints and off-flavours [M].Glasgow:Blackie Academic and Professional, 1993:150-201.
Outlines

/