低酸度川味香肠加工过程中脂肪降解和氧化  

Study on lipolysis and lipid oxidation of low acidity Sichuan-style sausage during processing

作　　者：巩洋[1] 孙霞[1] 杨勇[1] 张楠[1] 张林[1] 郭艳婧 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》2015年第12期152-156,161,共6页Science and Technology of Food Industry

基　　金：四川省科技厅成果转化项目(2013NC0052)

摘　　要：在控温控湿条件下接种发酵剂生产低酸度川味香肠,通过测定加工过程中p H、酸价、过氧化值、TBA值和游离脂肪酸组成,并与自然条件下生产的传统川味香肠(对照组)相比较,揭示低酸度川味香肠加工过程中脂肪降解和氧化的规律。实验结果显示,干燥结束时,低酸度川味香肠的p H、过氧化值和TBA值分别为5.50、0.783meq/kg和0.252mg丙二醛/kg,均低于对照组,低酸度川味香肠酸价为2.701mg KOH/g,高于对照组,低酸度川味香肠的单不饱和脂肪酸含量为40.46%,不饱和脂肪酸含量为59.09%,其不饱和脂肪酸含量明显高于对照组(41.99%)。研究结果表明,在整个加工过程中,低酸度川味香肠中的脂肪更容易发生降解,多不饱和脂肪酸更容易产生氧化现象,脂肪氧化在加工过程中持续进行。The low acidity Sichuan-style sausage was processed by being inoculated starter under controlling temperature and humidity. The pH,acid value, peroxide value,TBA value and free fatty acids of the low acidity Sichuan-style sausage were determined during processing and compared with traditional natural fermentation sausage in Sichuan in order to reveal the rule of lipolysis and lipid oxidation in low acidity Sichuan-style sausage during processing. Results showed that the pH value, peroxide value and TBA value of the low acidity Sichuan-style sausage were 5.50,0.783meq/kg and 0.252mgMDA/kg,respectively,which were lower than the nature fermentation sausage in Sichuan,while the acid value of experiment group was 2.701mg KOH/g,which was higher than nature fermentation group at the end of drying. The content of MUFA from low acidity Sichuan- style sausage was 40.46%. The content of unsaturated fatty acid was 59.09% ,which was higher than nature fermentation group（41.99%）. Results showed that lipid oxidation existed continuously during the processing of the low acidity Sichuan-style sausage,lipid hydrolysis happened and the PUFA were oxidated easily.

关 键 词：低酸度 川味香肠 加工过程 脂肪降解 脂肪氧化 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]