贮藏温度及香辛料提取物对红肠品质的影响  

The Influence of Storage Temperature and Spice Extracts on Quality of Red Sausage

作　　者：韩齐[1] 姚来斌[2] 李媛媛[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]黑龙江东方学院经济贸易学部,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2016年第10期188-195,共8页Food Research and Development

基　　金：黑龙江省科技计划项目(GC13B212);"十二五"国家科技支撑计划项目(2012BAD28B02);黑龙江省博士后研究人员落户黑龙江科研启动资助金(LBH-Q12154)

摘　　要：研究不同贮藏温度[室温(20±2)℃和4℃]和香辛料提取物对真空包装红肠贮藏期内各理化指标变化的影响。研究结果表明随着贮藏时间的延长,红肠的pH显著(P<0.05)下降、TBARS值显著(P<0.05)上升、红度值a*和亮度值L*无显著(P>0.05)变化、质构特性中除硬度和咀嚼性变化较显著(P<0.05)外、其他指标变化均不显著(P>0.05)。低温和香辛料的添加对pH的整体变化影响较小,但能够有效抑制TBARS值的增加,同时也能够使红肠的红度值a*轻微的升高。本研究还采用了电子鼻技术对添加香辛料组红肠在贮藏期间的风味物质变化进行了主成分分析(Principal Component Analysis,PCA)和线性判别分析(Linear Discriminant Analysis,LDA),结果表明电子鼻能够将不同贮藏期的样品完全分开,红肠在不同贮藏期间气味的变化较为明显。The influence of storage temperature [（20＋2）℃ and 4 ℃]and spice extracts on physical and chemical property of vacuum-packaged red sausage was studied. Vacuum-packaged red sausage＇s pH decreased signifi- cantly （P〈0.05）, TBARS increased significantly （P〈0.05）, a＊ and L＊ changed insignificantly （P〉0.05）,the hardness and chewiness increased significantly （P〈0.05）. The storage temperature and spice extracts didn＇t change the pH of red sausage a lot, but they could inhibit the increase of TBARS and also could increase a＊. The freshness of vacuum-packaged red sausage with spice extracts was studied by PCA （Principal Component Analysis ） and LDA （Linear Discrimination Analysis ） of electronic nose. The result showed that electronic nose can distinguished different samples during storage and the changing rate of the flavor is fast.

关 键 词：真空包装 香辛料提取物 红肠 理化性质 电子鼻 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]