酸菜对风干香肠中脂类氧化及品质的影响  

The Effect of Pickled Chinese Cabbage on Lipid Oxidation and Quality of Sausage

作　　者：车宇博 张峰[1] 马利华[1] 宋慧[1] 陈学红[1] 陈丹[1] 李继昊 

机构地区：[1]徐州工程学院食品(生物)工程学院,江苏徐州221000

出　　处：《中国调味品》2016年第9期67-72,共6页China Condiment

基　　金：江苏省高等学校大学生实践创新训练项目(XCX2014022)

摘　　要：实验以酸菜、猪肉为主要原料,制成风干香肠。以不加酸菜粉为对照,研究了酸菜粉不同添加量对香肠的色泽、质构、过氧化值、酸价、脂质过氧化物抑制率的影响。结果表明:添加酸菜粉对风干香肠的脂类氧化及品质均有一定程度的影响,香肠添加酸菜粉12%,香肠的色泽、质构、过氧化值、酸价比对照均有下降,脂质过氧化物抑制率比对照有所升高。储藏100天后,添加酸菜粉香肠的过氧化值、酸价比对照分别大幅降低了31.6%,21.14%,脂质过氧化物抑制率则显著提高了47.24%。酸菜的添加可以一定程度抑制香肠的脂类氧化,提高香肠的品质,口味独特而鲜美。Take pickled Chinese cabbage and pork as the main materials tO make air-dried sausage. Take non-added pickled Chinese cabbage powder as the control, the effect of different additive amount of pickled Chinese cabbage powder on the color, texture, POV, AV, inhibition ratio of LPO of sausage is studied. The results show that adding pickled Chinese cabbage powder has a certain effect on the lipid oxidation and quality of air-dried sausage, adding 12% pickled Chinese cabbage powder, the color, texture, POV, AV of sausage are all decreased, the inhibition ratio of LPO is increased compared with the control. After 100 days, the POV and AV of sausage added with pickled Chinese cabbage powder are decreased by 31.6%, 21.14% compared with the control, the inhibition ratio of LPO is increased by 47.24%. The lipid oxidation can be inhibited to some extent with the addition of pickled Chinese cabbage, the quality of sausage can be improved and the product has unique flavor and good taste.

关 键 词：酸菜 风干香肠 脂类氧化 品质 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]