四川酱香型风干腊肠加工贮藏特性及其“浅发酵”特征研究  

The Processing and Storage Characteristics of Sichuan Sauce-flavored Air-dried Sausage and Its Characteristics of“Shallow Fermentation”

作　　者：王卫[1] 张旭 张佳敏[1] 吉莉莉[1] 康峻 白婷[1] WANG Wei;ZHANG Xu;ZHANG Jia-min;JI Li-li;KANG Jun;BAI Ting(Meat Processing Key Lab of Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《食品工业科技》2021年第1期82-88,共7页Science and Technology of Food Industry

基　　金：四川省科技成果转化项目(2018NZZJ023);四川省川菜发展研究中心开放基金项目(CC18Z03);国家现代农业产业技术体系四川生猪创新团队(scsztd-3-007)。

摘　　要：对四川酱香型风干腊肠进行加工及贮藏进程中理化、微生物及风味物质等特性变化研究。结果表明,随加工及贮藏进程,pH、水分含量和a w值逐步下降,在贮藏阶段趋于稳定,其中pH的下降度比其他类型的腊肠下降度高,又比西式发酵肠下降度低。菌落总数在加工阶段逐步上升,随后也趋于稳定,而乳酸菌群先上升后有所下降。微球菌的变化表现为两阶段,风干发酵期增加至接近104 CFU/g,此后一直保持缓慢上升至105 CFU/g后保持稳定。随风干时间延长,腊肠中游离氨基酸总量(TAA)、必需氨基酸(EAA)及鲜味氨基酸(DAA)递增。挥发性风味成分测定显示,产品贮藏至30 d其挥发性风味物质种类及相对含量最高,烯烃类化合物占比最大,其次是酯类和醇类,而不同加工及贮藏阶段的产品挥发性风味成分、物质种类及含量存在差异。结果分析显示,酱香型风干腊肠呈现特有的浅发酵特性,即使在包装后的贮藏阶段,微生物、风味物成分等指标变化也显示存在一定的后发酵作用,对此有待进一步探究。The characteristics of physicochemical,microbiological,and flavor substances during processing and storage of Sichuan sauce-flavored dried sausage were studied.The results showed that pH,water content,and a w values gradually decreased during the Sichuan sauce-flavored dried sausage processing,and stabilized until the storage phase.Especially the pH decline of Sichuan sauce-flavored dried sausage was greater than that of conventional sausages and less than that of western-style fermented sausages.The total number of colonies gradually increased and stabilized during the processing stage,while the lactic acid bacteria increased firstly and then gradually decreased to some extent.There were two stages for Micrococcus.During the first stage,the air-drying fermentation period,Micrococcus increased to approximately 104 CFU/g,and increased at a low rate to 105 CFU/g during the second stage and remained stable.The total free amino acids(TAA),essential amino acids(EAA),and umami amino acids(DAA)in the sausages increased along with the drying time.The study showed that the Sichuan sauce-flavored dried sausage had the most types and amount of volatile flavor materials,and the largest proportion of volatile flavor materials was olefin compounds,followed by esters and alcohols.The volatile flavor components showed significant differences in the types and amount at different processing and storage stages.Analysis of the results showed that the sauce-flavored dried sausage exhibited unique shallow fermentation characteristics.Even after the packaging storage period,changes in indicators such as microorganisms and flavor components showed a certain post-fermentation effect,which needs further investigation.

关 键 词：四川腊肠 风干加工 贮藏 产品特性 浅发酵 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]