四川香肠加工贮藏过程中表层、中层及内层脂肪的变化规律  

Changes in lipids of surface,middle and inner layer from Sichuan sausage during processing and storage

作　　者：吕舒[1] 杨勇[1] 曹春廷 巩洋[1] 郭艳婧 张平[1] 刘超楠[1] 杨莎[1] 李诚[1] 胡滨[1] 何利[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2014年第8期323-327,共5页Science and Technology of Food Industry

基　　金：四川省科技厅科技支撑计划项目(2012NZ0001)

摘　　要：根据香肠与空气接触的密切程度将四川香肠分为表、中、内三层,并测定香肠在加工贮藏过程中的水分含量、水分活度、酸价、过氧化值、TBA值和游离脂肪酸组成。实验结果显示,香肠贮藏过程中表层的水分含量和水分活度均低于香肠内部,在贮藏末期,香肠表层和内层的水分含量分别为9.32%和12.51%,水分活度分别为0.62和0.51;在贮藏第120d,香肠表层的酸价、过氧化值和TBA值分别为9.08mg KOH/g、18.33meq/kg和1.52mg丙二醛/kg,均高于中层和内层;贮藏末期,香肠表层的单不饱和脂肪酸含量最高,为50.44%,香肠内层的多不饱和脂肪酸含量最高,为21.23%。研究结果表明,在四川香肠加工贮藏中,其表层的脂肪容易发生水解和氧化,香肠表层脂肪中的多不饱和脂肪酸比中层和内层的多不饱和脂肪酸更容易产生氧化现象。According to the closeness when the sausage was exposed to the air,Sichuan sausage was divided into outer,middle and inner layers. Acid value,peroxide value,TBA value and free fatty acids of the sausage were determined during processing and storage. Results showed that water activities and moisture contents in the surface layer of Sichuan sausage were lower than the sausage inner layer. Moisturer contents of the surface and the inner of the sausage were individually 9.32% and 12.51%,while water activities were 0.62 and 0.51seperately at the end of the storage phases. On the 120th day,the acid value,peroxide value and TBA value in the surface layer of Sichuan sausage were 9.08mg KOH/g,18.33meq/kg and 1.52mg MDA/kg,respectively,which were both higher than the middle and the inner layers. In the end of storage,the content of MUFA from the sausage surface layer was highest,50.44%. The content of PUFA from the sausage inner was highest,21.23%. Results showed that during the processing and storage of the Sichuan sausage,lipid hydrolysis and lipid oxidation happened easily in the surface layer,and the oxidation of polyunsaturated fatty acids of the surface layer emerged easier than the middle and inner layer.

关 键 词：四川香肠 脂肪 表层 中层 内层 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]