中式香肠加工及贮藏中脂肪氧化对其品质特性的影响  

Effect of Lipid Oxidation on Chinese Sausage Quality during Processing and Storage

作　　者：于海[1] 秦春君[1] 葛庆丰[1] 刘向农 李想[1] 汪志君[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]扬州大学测试中心,江苏扬州225009

出　　处：《食品科学》2012年第13期119-125,共7页Food Science

基　　金：江苏省自然科学基金项目(BK2008212);江苏省农业科技支撑计划项目(BE2009367);江苏省苏北科技发展计划项目(BC2010429);南通市科技局农业产业化计划项目(CL2010003);科技部科技人员服务企业行动项目(2009GJC10014)

摘　　要：通过对中式香肠加工贮藏过程中包装、温度、光照以及抗氧化剂的不同处理,建立中式香肠的氧化模型,并对脂肪氧化的相关性进行分析。结果表明:以酸价(AV)、过氧化值(POV)、硫代巴比氨酸反应物(TBARS)为氧化指标,经过不同方式处理的3组中式香肠氧化程度不同;贮藏过程中脂肪中磷脂和游离脂肪酸的变化显著,且与氧化程度显著相关。During processing and storage of meat products, lipid oxidation plays an important role in the formation of flavor. However, overoxidation of lipid without proper control has a significant negative impact on meat product quality and safety. In order to estimate the relation between lipid oxidation and sausage quality, three batches of sausages were treated under different conditions of packaging, storage temperature, light exposure and antioxidant treatment. Lipid oxidation was measured by determination of acid value, peroxide value and TBARS. It was found that lipid oxidation in sausages with different treatments was different. The fatty acid composition of phospholipid and flee fatty acid changed significantly during processing and storage of Chinese sausages and this change was correlated well with lipid oxidation.

关 键 词：中式香肠 贮藏条件 脂肪氧化 品质特性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]