猪肉半干香肠发酵成熟过程中脂肪酸变化研究  

Changes of fatty acid component and contents of pork semi-dry sausage during fermentation and ripening

作　　者：刘安军[1] 贾琰[1] 王稳航[1] 陈宇[1] 闫仲丽[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科技》2009年第6期113-117,共5页Food Science and Technology

摘　　要：采用混合型发酵剂生产猪肉半干香肠,实验分为A组(发酵剂添加量0.1%)和B组(发酵剂添加量0.01%),分别于0、2、4、6、8、10 d取样,采用KOH-乙醇皂化、HCl-甲醇酯化的方法进行样品处理,利用气相色谱技术分析不同发酵成熟时期脂肪酸组成及含量变化。结果表明,从发酵初期到成熟末期,A组、B组样品中,含量最高的脂肪酸均为油酸(C18:1),占脂肪酸总量的35%～61%,其次为棕榈酸(C16:0)16%～24%和亚油酸(C18:2)8%～17%。A组脂肪酸种类及相对含量的变化均高于B组,尤其是8～10 d期间,A组多不饱和脂肪酸的含量明显提高,以亚油酸(C18:2)、亚麻酸(C18:3)及花生四烯酸(C20:4)为最多。实验证明,猪肉半干香肠中微生物直接影响了产品中脂肪酸的组成及含量,另外成熟工艺(烟熏)对于脂肪酸的变化也具有一定影响。Mixed starter culture was used to produce semi-dry sausage in this research which was divided into two groups according to the addition of starter. The samples of 0 d, 2 d, 4 d, 6 d, 8 d and 10 d were saponified by using KOH-ethanol and esterified by HCl-methanol. The fatty acid composition and their changes were analyzed by means of GC. The results showed that the content of oleic acid （35%-61%） was the highest of fatty acid, the second one was palmitic acid（16%-24%） and the third one was linoleic acid（8%- 17%）. The changes of fatty acids of the group A were more than group B, especially in terms of fermentation and ripening. In that term, the content of unsaturated fatty acids especially the oleic acid, linolenic acid and arachidonic acid were increased significantly. The experiment showed that microorganism had effect on the constituents and contents of fatty acid and the mature technology had certain influence on the changes of fatty acid.

关 键 词：半干香肠 脂肪酸 成熟 气相色谱 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]