“浅发酵”香肠与四川传统腊肠特性的比较研究  

Comparative Study on the Characteristics of“Lightly Fermented”Sausage and Sichuan Traditional Sausage

作　　者：白婷[1] 叶富云 张旭 王卫[1] 张佳敏[1] BAI Ting;YE Fu-yun;ZHANG Xu;WANG Wei;ZHANG Jia-min(Key Laboratory of Meat Processing in 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,成都610106

出　　处：《中国调味品》2021年第4期31-37,共7页China Condiment

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：对一种具有“浅发酵”特征的腊肠进行产品特性分析,并与四川传统腊肠进行了比较。结果表明,两种产品随着加工进程中pH、水分含量和A w值的下降,其差异不显著,而浅发酵肠pH显著更低。浅发酵肠含有显著更高量的微生物菌群,而乳酸菌和微球菌分别是浅发酵肠加工和贮藏期的优势菌群。硝酸钠残留检测结果:传统腊肠亚硝酸盐为6.25 mg/kg,浅发酵香肠中未检出;色度检测结果:两组无显著差异。两组产品必需氨基酸含量差异较小,但总游离氨基酸和鲜味氨基酸差异显著,浅发酵肠中谷氨酸等鲜味氨基酸含量显著更高,风味物质种类和相对含量也是浅发酵肠显著更高。感官评定结果:外观、色泽和总体可接受性差异不显著,而在风味和口感方面浅发酵肠显著更佳。The characteristics of“lightly fermented”sausage are analyzed and compared with Sichuan traditional sausage.The results show that there's no significant difference between the two products with the decrease of pH,moisture content and Aw during the processing,and the pH of lightly fermented sausage is significantly lower than that of Sichuan traditional sausage.The lightly fermented sausage contains significantly higher amount of microbial flora,while lactic acid bacteria and micrococcus are the dominant bacteria in lightly fermented sausage during processing and storage respectively.The concentration of sodium nitrate residue is 6.25 mg/kg in traditional sausage,while it is not detected in lightly fermented sausage.There's no significant difference in the chrominance between the two groups of products.There's little difference in the content of essential amino acids between the two groups of products,but there's significant difference in the content of total free amino acids and umami amino acids,the content of umami amino acids such as glutamate and the variety and relative content of flavor substances are significantly higher in lightly fermented sausage.The sensory evaluation results show that there's no significant difference in appearance,color and overall acceptability,while the flavor and taste of lightly fermented sausage are remarkbly better.

关 键 词：四川腊肠 浅发酵 产品特性 理化指标 风味物质 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]