沙葱及其提取物对发酵羊肉香肠脂肪酶活性的影响  

The effects of Allium Mongolium Regel and its extracts on lipase activity of fermented mutton sausage

作　　者：赵丽华[1] 靳烨[1] 邵丽霞[2] 敖长金[2] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]内蒙古农业大学动物科学学院,呼和浩特010018

出　　处：《食品科技》2013年第11期124-127,132,共5页Food Science and Technology

基　　金：内蒙古自然科学基金项目(2011MS1203);内蒙古科技厅项目(NZJY11059);国家自然科学基金项目(31260378)

摘　　要：通过添加沙葱和沙葱提取物,采用相同的工艺条件生产4组羊肉发酵香肠,分别测定4组羊肉发酵香肠在发酵成熟过程中pH值、Aw值及脂肪酶的变化。结果表明:在发酵结束(即第2天)时,试验组的pH值迅速降到最低值5.18,但与对照组差异不显著(P>0.05);试验组的AW值在成熟后(第7天)均下降至0.83。添加沙葱及其提取物对发酵羊肉香肠干燥过程中HSL活性的影响显著(p<0.05),其中沙葱组>脂溶组>水溶组>对照组,沙葱对HSL活性有极显著影响(p<0.01);添加沙葱及其提取物对发酵羊肉香肠中ATGL活性的影响不显著(p>0.05)。在发酵羊肉香肠加工过程中试验组HSL活性高于ATGL活性。The sausages were manufactured at the same technology and formula and added the Allium Mongolium Regel and Allium Mongolium Regel extracts. The changes of pH value, Aw value and lipase activity of fermented mutton sausages during ripening periods were analyzed respectively. The results showed that the pH values of the experimental groups were decreased （p〉0.05） and dropped to 5.18 at the end of the fermentation （2 days）, which were not significantly higher than control （p〉0.05）; the Aw values of fermented sausages decreased gradually, dropped to below 0.83 at the end of ripening; the HSL activity in Allium Mongolium Regel group was significantly higher than other groups （p〈0.05） during the drying, with the order： Allium Mongolium Regel group〉AFE group〉AWE group〉control group, the Allium Mongolium Regel have significantly effects on HSL activity （p〈0.01）. The addition of Allium Mongolium Regel and Allium Mongolium Regel extracts have no significant effects on ATGL activity （p〉0.05）. The activities of HSL in the experimental groups was higher than of ATGL during the ripening.

关 键 词：发酵羊肉香肠 沙葱 沙葱提取物 激素敏感性脂肪酶 脂肪甘油三脂脂肪酶 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]