烟熏工艺对清真牛肉香肠品质的影响  

Effects of Smoking Methods on the Quality of Muslim Beef Sausages

作　　者：赵冰[1] 王静[2] 戚彪[1] 陈文华[1] 曲超[1] 艾婷[1] 乔晓玲[1] 

机构地区：[1]中国肉类食品综合研究中心、北京食品科学研究院,北京100068 [2]北京工商大学食品学院、食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品科学》2014年第2期23-29,共7页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAK17B07)

摘　　要：以烟熏清真牛肉香肠为研究对象,研究木熏工艺和液熏工艺对产品品质的影响,以期为烟熏液生产和液熏工艺的改进提供技术支持。从感官评价、色泽、苯并(a)芘、挥发性风味成分和货架期5个方面进行对比,比较两种烟熏工艺对清真牛肉香肠品质的影响。结果表明,传统的木熏工艺的产品在风味方面具有明显的优势,木熏工艺产品中酚类物质的相对含量达到16.95%,液熏工艺产品中仅为11.58%;而液熏工艺的产品在苯并(a)芘含量方面具有明显的优势,烟熏40 min的产品中苯并(a)芘的含量为2.84μg/kg,而液熏4次的产品中苯并(a)芘的含量仅有0.95μg/kg;在色泽和货架期方面并没有明显的差异。因此,需要进一步重点提高烟熏液的风味成分,使其更接近传统木熏工艺的产品,改善烟熏清真牛肉香肠的品质,从而提高烟熏液产品的市场占有率。In order to provide a technical support for improved production of liquid smoked Muslim beef sausages, the effects of traditional wood smoking process and modern liquid smoking process on the quality of smoked Muslim beef sausages were evaluated with respect to the differences in sensory evaluation, color, benzo（a）pyrene, volatile flavor compounds and shelf life. The results indicated that traditional wood smoking process had an obvious advantage on the flavor of smoked products. The relative content of phenolic compounds in traditional wood smoked sausages was 16.95%, but only 11.58% in liquid smoked sausages. In contrast, modern liquid smoked products had an obvious advantage on benzo（a）pyrene. There was 2.84 μg/kg benzo（a）pyrene in sausages subjected to traditional smoking for 40 min, but only 0.95 μg/kg in sausages subjected to liquid smoking with 4 replicates. While, in terms of color and shelf life, there was no obvious difference. Therefore, further improvement of flavor ingredients in liquid smoked products should be conducted to make them closer to the traditional wood smoked products, thereby improving smoked Muslim beef sausage quality and the market share of liquid smoked products.

关 键 词：清真牛肉香肠 烟熏 风味物质 苯并(A)芘 货架期 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]