| 脂肪酶对中式香肠脂肪降解、氧化和风味的影响 |
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| 引用本文： | 封莉,邓绍林,黄明,徐幸莲,周光宏.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. |
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| 作者姓名： | 封莉 邓绍林 黄明 徐幸莲 周光宏 |
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| 作者单位： | 南京农业大学食品科技学院，南京肉制品加工产业创新中心，食品安全与营养协同创新中心，江苏 南京 210095 |
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| 基金项目： | “十二五”农村领域国家科技计划项目(2011AA100805-0-2) |
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| 摘 要： | 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。
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| 关 键 词： | 中式香肠 脂肪酶 游离脂肪酸 脂肪氧化 挥发性风味物质 感官品质 |
Effect of Palatase on Lipid Hydrolysis,Lipid Oxidation and Sensory Attributes of Chinese Sausage |
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| FENG Li;DENG Shaolin;HUANG Ming;XU Xinglian;ZHOU Guanghong.Effect of Palatase on Lipid Hydrolysis,Lipid Oxidation and Sensory Attributes of Chinese Sausage[J].Food Science,2015,36(1):51-58. |
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| Authors: | FENG Li;DENG Shaolin;HUANG Ming;XU Xinglian;ZHOU Guanghong |
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| Affiliation: | Synergetic Innovation Center of Food Safety and Nutrition, Innovation Center of Nanjing Meat Products Processing Industry,
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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| Abstract: | The objective of this study was to improve the quality of Chinese sausage processed at high temperature by using
exogenous lipase. Effects of Palatase (a commercial lipase) on lipid hydrolysis, lipid oxidation, volatile components and
sensory attributes were studied at addition levels of 0.00%, 0.02%, 0.04%, 0.06%, 0.08% and 0.10%. The results showed
that palatase addition led to acceleration of lipid hydrolysis, lipid oxidation, and accumulation of lipid-derived volatile
components. Moderate addition of Palatase (0.06%) enhanced aroma without influencing the acceptability, while too much
addition could result in excessive oxidation with off-flavors. |
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| Keywords: | Chinese sausage lipase free fatty acids lipid oxidation volatile components sensory attributes |
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