| 脂肪添加量对发酵香肠脂质和蛋白质氧化及挥发性化合物形成的影响 |
| |
| 引用本文： | 扈莹莹,王妍,于晶,蒋培宇,孔保华,陈倩. 脂肪添加量对发酵香肠脂质和蛋白质氧化及挥发性化合物形成的影响[J]. 食品科学, 2019, 40(18): 8-14. DOI: 10.7506/spkx1002-6630-20181022-233 |
| |
| 作者姓名： | 扈莹莹 王妍 于晶 蒋培宇 孔保华 陈倩 |
| |
| 作者单位： | （1.东北农业大学食品学院，黑龙江?哈尔滨 150030；2.岛津企业管理（中国）有限公司，辽宁?沈阳 110000） |
| |
| 基金项目： | 国家自然科学基金青年科学基金项目（31601495）；黑龙江省普通本科高等学校青年创新人才培养项目（UNPYSCT-2017008）；黑龙江省博士后特别资助（博士后青年英才计划）项目（LBH-TZ1716） |
| |
| 摘 要： | 通过研究不同脂肪添加量（5%、10%、15%和20%）的香肠在发酵过程中脂质和蛋白质的氧化水平，并对发酵前后的挥发性化合物进行分析，最后对香肠进行感官评价。结果表明，随着脂肪添加量的增加，硫代巴比妥酸值显著增加，肌原纤维蛋白的羰基含量增加，总巯基含量降低（P＜0.05），说明增加脂肪添加量会促进发酵香肠中脂肪和蛋白质的氧化；挥发性化合物分析可知，脂肪添加量较高的发酵香肠，因脂质自动氧化产生的醛、酮、酸、醇、酯和烷烃类化合物含量也相应增加（P＜0.05）；感官评价结果表明，脂肪添加量为15%的发酵香肠，其整体可接受性最佳（P＜0.05）。
|
| 关 键 词： | 脂肪添加量 发酵香肠 脂质氧化 蛋白质氧化 挥发性化合物 |
Effect of Fat Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Fermented Sausages |
| |
| Hu Yingying,Wang Yan,Yu Jing,Jiang Peiyu,Kong Baohua,Chen Qian. Effect of Fat Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Fermented Sausages[J]. Food Science, 2019, 40(18): 8-14. DOI: 10.7506/spkx1002-6630-20181022-233 |
| |
| Authors: | Hu Yingying Wang Yan Yu Jing Jiang Peiyu Kong Baohua Chen Qian |
| |
| Affiliation: | (1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;2. Shimadzu (China) Co. Ltd., Shenyang 110000, China) |
| |
| Abstract: | The effect of addition of different amounts of fat (5%, 10%, 15% and 20%) on protein and lipid oxidation in fermented sausages was investigated in this study. Meanwhile, the volatile compounds were analyzed before and after fermentation for 15 days and sensory evaluation was performed. The results showed that the thiobarbituric acid reactive substances (TBARS) value and carbonyl content significantly increased with increasing added fat. In contrast, there was a significant decrease in total sulfhydryl content (P < 0.05), evidencing that lipid and protein oxidation in fermented sausages were enhanced with increasing fat addition. The higher contents of volatile compounds formed as a result of lipid oxidation, such as aldehydes, ketones, alcohols, acids, esters and hydrocarbons, were observed in fermented sausages with higher amounts of added fat (P < 0.05). Finally, the sensory evaluation results showed that fermented sausages with 15% fat addition had significantly higher acceptability scores than those with other addition levels (P < 0.05). |
| |
| Keywords: | fat addition fermented sausages lipid oxidation protein oxidation volatile compound formation |
| 本文献已被 CNKI 维普 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
