| 发酵广式腊肠加工过程中脂质氧化特性及其指标间的相关性分析 |
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| 引用本文： | 黄金枝,杨荣玲,唐道邦,刘学铭.发酵广式腊肠加工过程中脂质氧化特性及其指标间的相关性分析[J].食品科学,2015,36(16):197-202. |
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| 作者姓名： | 黄金枝 杨荣玲 唐道邦 刘学铭 |
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| 作者单位： | 1.广东省农业科学院蚕业与农产品加工研究所，省部共建国家重点实验室培育基地-广东省农产品加工重点实验室，
广东 广州 510610；2.江西农业大学生物科学与工程学院，江西 南昌 330045 |
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| 基金项目： | 广东省科技计划项目（2011A08080311；2012B040500058） |
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| 摘 要： | 通过测定发酵广式腊肠加工过程中的酸价、过氧化值、游离脂肪酸、硫代巴比妥酸（triobarbituric acid，TBA）值、羰基价、总酸、水分以及脂肪含量并进行相关性分析，确定发酵广式腊肠加工过程中脂类物质氧化特性及各指标变化的影响关系。结果表明：发酵广式腊肠在加工过程中，随着加工时间的延长酸价不断增加，过氧化值呈逐渐上升趋势，TBA值及羰基价总体呈上升趋势，游离脂肪酸总含量在烘烤过程中呈增加的趋势，其中不饱和脂肪酸含量在烘烤8 h后呈下降的趋势，饱和脂肪酸含量略有上升。发酵广式腊肠在加工过程中脂肪不断氧化水解，氧化程度逐渐加深，酸价、过氧化值、TBA值、羰基价、总酸含量和脂肪含量呈正相关性，过氧化值和总酸含量呈正相关性，说明发酵广式腊肠中酸败程度和脂肪氧化程度的变化趋势一致。
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| 关 键 词： | 发酵广式腊肠 脂质氧化 游离脂肪酸 相关性 |
Correlation Analysis of Physicochemical Indexes with Lipid Oxidation Characteristics during the Manufacturing Process of Fermented Cantonese Sausages |
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| HUANG Jinzhi,YANG Rongling,TANG Daobang,LIU Xueming.Correlation Analysis of Physicochemical Indexes with Lipid Oxidation Characteristics during the Manufacturing Process of Fermented Cantonese Sausages[J].Food Science,2015,36(16):197-202. |
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| Authors: | HUANG Jinzhi YANG Rongling TANG Daobang LIU Xueming |
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| Affiliation: | 1. State Key Laboratory Cultivation Base of Province Co-construction-Key Laboratory of Guangdong Agricultural Products Processing,
Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
2. College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China |
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| Abstract: | The acid value (AV) and peroxide value (POV), triobarbituric acid (TBA) value, carbonyl value, total acidity,
moisture content, free fatty acid and fat during the production process of fermented Cantonese sausages were determined and
their correlations were analyzed. The results showed that the AV, POV, TBA and carbonyl value increased as the production
process proceeded. The contents of saturated fatty acids and free fatty acids were enhanced during the whole roasting process
while the content of unsaturated fatty acids declined from 8 h onwards, which may be due to the continuous oxidation and
hydrolysis of fat during the manufacturing process. In addition, positive correlations among acid value, peroxide value,
TBA, carbonyl value, total acid, moisture and fat content were observed. POV was significantly correlated with total acidity.
Therefore, rancidity degree and the degree of fat oxidation showed consistent trends during the manufacturing process. |
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| Keywords: | fermented Cantonese sausage lipid oxidation free fatty acids correlation |
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