糖添加量对广式腊肠脂质降解的影响

研究了不同糖添加量(3%、6%、9%、12%,m/m)对广式腊肠脂质降解的影响规律。将广式腊肠中瘦肉和肥丁分别进行研究,利用固相萃取技术将脂质分为中性脂肪、磷脂和游离脂肪酸,采用气质联用分析中性脂肪和磷脂的脂肪酸组成、游离脂肪酸的组成及含量。结果表明:磷脂是广式腊肠中脂质降解的主要成分,中性脂肪也对游离脂肪酸的释放有一定作用;瘦肉部分的脂质是腊肠脂质降解的主要部分。糖添加量对中性脂肪和磷脂的多不饱和脂肪酸组成比例具有显著影响,糖添加量低时多不饱和脂肪酸组成比例高,尤其是对瘦肉部分的磷脂影响最为显著,糖添加量为12%时其比例为17.88%,而添加量为6%和3%时分别变为36.70%和33.94%;游离脂肪酸含量随糖添加量的减少而降低,表明糖对腊肠的脂质降解具有一定促进作用。由于多不饱和脂肪酸极易氧化导致其组成比例较低。     

广式腊肠贮存过程中酸价影响因素研究

研究包装方式、贮藏温度以及加工过程中瘦肉的绞碎程度、配方中糖用量及糖的种类、加工过程中肥丁热处理及产品热处理对广式腊肠在贮存过程中酸价的变化规律。研究结果表明,贮藏温度、加工过程中的瘦肉绞碎程度、热处理和糖用量对腊肠的酸价有较大影响,而包装方式和糖的种类对产品酸价的影响较小;引起广式腊肠贮存过程中酸价升高的因素主要是原料肉中的脂肪酶和磷脂酶,其中磷脂酶为主导因素。     

亲水性胶体对广式腊肠水分迁移及质构的影响

本文研究了卡拉胶、魔芋胶、瓜尔豆胶及其复配对广式腊肠烘烤过程中水分迁移、产品质构、感官等质量品质的影响。结果表明,广式腊肠添加亲水性胶体后,可略有提高产品的水分含量,尤其是瓜尔豆胶组(19.94%),比对照提高4.02%;在烘烤中期,亲水性胶体可降低广式腊肠的干燥速率,整体而言,亲水性胶体对烘烤过程中水分散失影响较小。胶体添加组感官得分除D3组,均高于对照组,其中添加复配卡拉胶与魔芋胶的感官综合得分最高,达到87.5;除瓜尔豆胶外,单独胶体和复配胶均能一定程度上改善广式腊肠的质构特性,尤其是复配胶体组。广式腊肠添加亲水性胶体后,复水率显著提高(p0.05),尤其是瓜尔豆胶及其复配组,达到3.79%。复配胶的加入可改善广式腊肠的感官品质、质构特性及复水性,不同亲水性胶体有不同的作用特点。     

鲈鱼风干成熟过程中脂质分解氧化规律

以鲈鱼(perch)为原料进行腌制风干成熟,通过分析测定加工过程中鲈鱼肌肉脂肪组成、脂肪酶及脂肪氧合酶(LOX)活力、硫代巴比妥酸值(TBARS)和过氧化值(POV)变化情况,探究其脂质分解氧化规律。结果表明:鲈鱼肌肉风干过程中总脂肪含量显著降低(P<0.05),中性脂质、磷脂含量在加工过程中显著下降(P<0.05),游离脂肪酸(FFA)含量显著上升(P<0.05),棕榈酸(C16:0)、硬脂酸(C18:0)、油酸(C18:1)、二十碳五烯酸(C20:5)和二十二碳六烯酸(C2 2:6)是FFA的主体成分;酸性脂肪酶、中性脂肪酶和磷脂酶活力在加工过程中总体上都呈显著下降趋势(P<0.05),且磷脂酶活力下降幅度最大,中性脂肪酶活力始终显著高于其他两种酶(P<0.05);而LOX活力持续下降,POV和TBARS值在整个加工过程中都呈现先增大后减小的变化趋势,说明风干成熟后期较高的温度能促进脂质氧化产物进一步分解,加速风味物质的形成。     

加工过程中广式腊肠脂肪降解对风味的影响

主要研究了加工过程中广式腊肠脂肪降解对风味的影响.通过广式腊肠烘烤过程中于0,12,24,36,48,60 h分别取样测定其酸价(AV)、过氧化值(POV)、硫代巴比妥酸值(TBA)以及羰基价,从而确定广式腊肠加工过程中脂类物质水解与氧化的情况.结果表明,广式腊肠烘烤过程中,其酸价随着烘烤时间的延长而增加,说明烘烤过程中脂肪不断发生水解;过氧化值呈逐渐上升趋势;硫代巴比妥酸值及羰基价有升有降,但总体呈上升趋势,说明脂肪氧化分解不断进行.虽然脂类物质不断分解,腊肠感官上却产生了特有的香味,这意味着一定程度的脂肪降解对广式腊肠风味的形成具有促进作用.     

不同茶叶提取物对广式腊肠品质的影响

天然多酚提取物,如茶叶提取物常用于替代肉制品中的合成抗氧化剂。该研究通过测定水分含量、水分活度、硫代巴比妥酸反应物（Thiobarbituric Acid Reactants,TBARS）含量、以及质构、色差、低场核磁共振波谱和感官鉴定探究不同茶叶提取物对广式腊肠品质的影响。结果表明,添加提取物的广式腊肠TBARS值由9.83 mmol MDA/g降低至2.32 mmol MDA/g以下,挥发性盐基氮含量（Total Volatile Basic Nitrogen,TVB-N）由0.17 mg/100 g N降低至0.07 mg/100 g N以下。茶叶提取物的添加显著降低了广式腊肠的水分含量,但对水分活度和水分组成无显著影响。在广式腊肠质构特性上,绿茶、黄茶和乌龙茶提取物显著降低了腊肠硬度。色差上,绿茶提取物的添加使腊肠红度由16.10上升至18.89。感官特性上,添加绿茶提取物的腊肠各项感官评分最高,但大部分感官指标无显著差异。因此,添加茶叶提取物可作为抑制广式腊肠加工过程中脂质氧化的有效手段,绿茶提取物在感官和色度上最适合作为腊肠的天然抗氧化剂。     

脂肪酶对中式香肠脂肪降解、氧化和风味的影响

为提高高温短时烘烤的中式香肠品质,本实验研究了添加量为肉质量0.00%、0.02%、0.04%、0.06%、0.08%和0.10%水平的脂肪酶（Palatase）对中式香肠脂质降解、脂肪氧化、挥发性风味物质和感官品质的影响。结果表明：添加脂肪酶能有效加速中式香肠中的脂肪降解和脂肪氧化,促进香肠中脂质来源的挥发性风味物质的生成。添加适量（0.06%）外源脂肪酶能使香肠香气显著增强,并且不影响香肠的其他感官品质;过量添加外源脂肪酶则会导致香肠过度氧化,影响感官品质。     

添加蒜泥对广式腊肠品质的影响

通过在广式腊肠中分别添加1%、2%、3%的蒜泥,探究不同比例的蒜泥对广式腊肠脂肪和蛋白质氧化、亚硝酸盐残留量以及感官特性的影响,以此确定最佳蒜泥添加量。结果表明:2%蒜泥可以显著提高广式腊肠的a^*值(红度值)(p<0.05),并对广式腊肠的质构参数无显著影响(p>0.05),而3%蒜泥显著提高了腊肠的硬度(p<0.05)。添加1%蒜泥的AV(酸价)、POV(过氧化值)和TBA(硫代巴比妥酸值)始终与空白组无显著性差异(p>0.05),而在贮藏期间添加2%和3%蒜泥的AV、POV、TVB-N、TBA值以及亚硝酸盐残留量显著低于空白组(p<0.05)。通过感官评价得知,添加1%和2%蒜泥对腊肠的风味和味道无显著影响(p>0.05)。2%蒜泥保持了广式腊肠原有的质构和风味特征,提高了红度值,有效延缓广式腊肠脂肪和蛋白质氧化腐败以及降低亚硝酸盐残留量。因此,2%为最佳蒜泥添加量。     

中国研究添加干草菇对广式腊肠物理化学性质、营养价值和感官品质的提升作用

正广式腊肠是著名的中式半干香肠之一,其以均一的质构、良好的风味和口感而深受消费者喜爱。但广式腊肠具有较高的脂肪含量,很容易发生氧化反应,导致产品品质下降和丙二醛等有毒、有害物质的产生。通过在肉制品中添加抗氧化物质来降低肉制品的氧化程度是一种有效的方法,尤其是天然成分的利用,越来越被生产者和消费者所接受。为分析干草菇的添加对广式腊肠产品品质和感官特征的影响,中国科学家制备对照组及添加1%、2%、3%、4%干草菇组5组产品,对产品的物理化学特性和感官可接受     

金华火腿加工过程中内源脂肪酶活力变化特点研究

以浙江兰溪两头乌杂交猪后腿为原料,按传统工艺加工金华火腿。分别在原料、腌制结束、晒腿结束、成熟中期、成熟结束、后熟-1和后熟-2七个工艺点随机取5条腿的股二头肌为样品,分别测定中性脂肪酶、酸性脂肪酶的活力变化,以及测定pH5.8时脂肪酶综合活力的变化;同时,利用响应曲面法研究温度、盐含量、硝酸盐含量、亚硝酸盐含量对脂肪酶活力的影响,并利用所得回归方程预测金华火腿加工过程中脂肪酶的实际表现活力。结果表明,加工过程中,脂肪酶活力持续降低,在后熟-1工艺点,酸性脂肪酶和中性脂肪酶活力残留分别是8.16%和3.0%,至后熟-2已测不到酶活;温度、盐含量及其交互项是脂肪酶活力的显著影响因子(P<0.05),硝酸盐和亚硝酸盐含量对脂肪酶活力影响不显著(P>0.05)。加工过程中,预测的脂肪酶实际表现活力在成熟中期工艺点之前低于酸性脂肪酶及中性脂肪酶的潜在活力,之后则高于潜在活力,其变化规律与酸性和中性脂肪酶完全不同。     

蓝圆鲹传统腌干过程中内源脂肪酶和脂质降解氧化的变化分析

为探明传统腌干鱼类加工过程脂肪降解氧化规律,本研究以蓝圆鲹为原料,采用传统腌干方法,测定传统腌干鱼加工过程(鲜鱼、腌制、浸泡脱盐、烘干、成品)5个加工阶段的内源性中性脂肪酶(neutral lipase,NL)、酸性脂肪酶(acid lipase,AL)、磷脂酶(phospholipase,PL)、脂肪氧合酶(lipoxygenase,LOX)活力变化,过氧化值(peroxide value,POV)、硫代巴比妥酸值(thiobarbituric acid value,TBARS)、脂肪酸含量变化,分析内源性脂肪酶与脂质降解、氧化的关系。结果表明:蓝圆鲹腌干过程中内源性脂肪水解酶活力均随着加工进程出现不同速率的降低情况,成品中NL、AL、PL活力保存率分别为:17%、57%、33%,LOX在腌干过程中活力显著增强(P0.05)。POV和TBARS均在加工过程中逐步上升,其中POV在烘干后期急速下降。主成分分析显示内源性脂肪水解酶对脂质的降解有一定的影响作用,对脂肪氧化的影响极小;LOX对脂肪降解的影响较小,与脂质的氧化正相关;多不饱和脂肪酸含量在腌制阶段和烘干阶段呈明显下降趋势(P0.05);单不饱和脂肪酸脂肪酸和饱和脂肪酸含量均在腌制阶段和烘干阶段显著增加(P0.05);二十碳五烯酸和二十二碳六烯酸两者的含量变化呈现出互补状态。     

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

采用顶空固相微萃取技术(SPME)结合气相色谱-质谱联用仪(GC-MS)分离鉴定广式腊肠挥发性风味物质,研究贮存和蒸煮对挥发性风味物质的影响;广式腊肠中共鉴定出挥发性风味物质52种,其中烘烤结束时为32种,贮存1个月时为37种,蒸煮后为42种。在鉴定的化合物中主要以醇类、酯类和醛类物质为主。试验结果表明:风味形成的主导因素为曲酒的添加及脂质的降解与氧化,氨基酸降解、微生物和美拉德反应的作用为辅助因素。贮存和蒸煮可促进广式腊肠风味形成,其中贮存主要影响来源于脂质降解和氧化的风味物质,蒸煮主要影响来源于氨基酸降解和美拉德反应的风味物质。     

Volatile compounds of Cantonese sausage released at different stages of processing and storage

The volatile compounds of Cantonese sausage at different stages of processing and storage were analysed by gas chromatography/mass spectrometry (GC/MS) with solid-phase microextraction (SPME). One hundred and four volatile compounds were identified. Esters and alcohols were the most important chemicals in all the samples, accounting for 16.94–50.12% and 30.01–65.54% of the total area, respectively. Ethanol and its alcohol esters were the major volatile compounds of Cantonese sausage, which suggested that the alcohol added to sausage at the preparation stage was the most important factor for the characteristic flavour of Cantonese sausage. Aldehydes (especially hexanal) contributed between 3.33% and 17.42% to the total areas. The presence of carboxylic acids in esters indicated that lipid oxidation played a key role on the flavour formation of Cantonese sausage. Amino acid catabolism and microbial activity also played an active role in the formation of volatile compounds.     

Effects of the addition of exogenous lipase on lipolysis and lipid oxidation during wet-curing and dry-ripening of silver carp inoculated with mixed starter cultures

Lipid degradation caused by lipolysis and oxidation plays an important role in the evolution of final product quality of cured silver carp. This study aimed to determine the impact of exogenous lipase (ExL) on lipolysis and lipid oxidation during the wet-curing and dry-ripening of silver carp inoculated with mixed starter cultures. The addition of ExL to silver carp increased the hydrolysis of total lipids and phospholipids. The free fatty acids (FFAs) content during wet-curing was significantly higher in the ExL-treated group compared with the control. Increased FFA accumulation contributed to a high level of conjugated dienes, peroxides and thiobarbituric acid-reactive substances in the ExL-treated group, indicating that the lipid oxidation was improved by the addition of ExL. Increased neutral lipase, acid lipase and phospholipase activities during the wet-curing stage might explain the more extensive release of FFAs in the presence of ExL. The addition of ExL promotes the hydrolysis and oxidation of lipids in cured silver carp.     

添加葡萄球菌和微球菌对广式腊肠品质的影响

本研究将从广式腊肠中依据其蛋白酶、脂肪酶和亚硝酸盐还原酶活性筛选出来的葡萄球菌和微球菌2株菌株应用到腊肠中,通过色差计及紫外图谱扫描、不同蛋白组分含量、脂肪氧化、蛋白氧化和色素氧化值测定及感官评价来研究其对广式腊肠色泽、质构、风味及贮藏期氧化稳定性的影响。研究表明:微生物的添加显著提高了a*值及亚硝基肌红蛋白含量。与对照组相比,接菌组腊肠中肌浆蛋白和肌原纤维蛋白含量显著增加,不溶性蛋白减少,从而引起接菌组腊肠硬度值和咀嚼性显著降低,另外接菌组比对照组具有更低的硫代巴比妥酸(TBARS)值、羰基值及高铁肌红蛋白含量和更高的感官评分。因此合适发酵剂的使用有助于色泽和质构的改善,氧化稳定性的提高,从而提高广式腊肠品质及延长货架期。      

Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative pattern

Three muscles with different oxidative pattern (m. longissimus dorsi, Ld; m. biceps femoris, Bf; m. triceps brachii, Tb) have been analysed for lipid composition and lipolytic activities. The results showed a relatively low lipid (around 30 g kg(-1)) and cholesterol (around 0.5 g kg(-1)) content being higher in the oxidative and intermediate muscles Tb and Bf, respectively, than in Ld. Muscle Tb had higher amount of phospholipids and PUFA. Muscle Tb also had the higher lipolytic activity (acid and neutral lipase and acid phospholipase activities). There were no differences for acid and neutral esterase activities between the three muscles studied. The use of principal component (PC) analysis might be used to distinguish among the three studied muscles since each one showed a different pattern based on the lipid composition and lipolytic activities.     

EFFECT OF SUGAR LEVEL ON PHYSICOCHEMICAL,BIOCHEMICAL CHARACTERISTICS AND PROTEOLYSIS PROPERTIES OF CANTONESE SAUSAGE DURING PROCESSING

ABSTRACT

The effects of sugar levels (3, 6, 9, 12%, w/w) on gross composition, the main physicochemical parameters, microbiology, protein composition and proteolytic change of water soluble protein (water soluble nitrogen [WSN]) of Cantonese sausage were evaluated. The sample with 12% sugar addition had low a_w as well as pH values. During processing, sarcoplasmic and myofibrillar protein content decreased, while alkaline‐soluble fraction and nonprotein constituent (nonprotein nitrogen) content increased. Sugar exhibited stabilizing effect against denaturation of both sarcoplasmic and myofibrillar protein fractions. The water soluble protein with molecular weight of >10 and 3–5 kDa was the main fraction, and progressive decrease of peptide fractions of >10 kDa was observed during ripening process. Higher sugar levels showed protective effects against proteolysis of WSN and advantages on improving the textural characteristics. Samples with higher sugar levels had lower microbial counts in Cantonese sausage.

PRACTICAL APPLICATIONS

Cantonese sausage is a traditional Chinese meat product that is well accepted by consumers over the world. The aim of this article was to evaluate the effect of sugar level on changes in physicochemical and biochemical characteristics, including chemical composition, proteolysis, textural profile and microorganism of Cantonese sausage during processing. The results will be favor of process control of reduced sugar Cantonese sausage production that consumers can enjoy as part of an ongoing healthier diet and lifestyle.