发酵蔬菜粉的添加对川味香肠品质的影响  

Effect of the Addition of Fermented Vegetable Powder on the Quality of Sichuan-Style Sausage

作　　者：伍勇 刘松青 徐坤 陈雨露 陈存 刘绪 薛飞龙 程驰 WU Yong;LIU Song-qing;XU Kun;CHEN Yu-lu;CHEN Cun;LIU Xu;XUE Fei-long;CHENG Chi(College of Chemistry and Life Sciences,Chengdu Normal University,Chengdu 611130,China;Key Laboratory of Development and Utilization of Characteristic Horticultural Biological Resources in Sichuan Province,Chengdu 611130,China)

机构地区：[1]成都师范学院化学与生命科学学院,成都611130 [2]特色园艺生物资源开发与利用四川省高校重点实验室,成都611130

出　　处：《中国调味品》2021年第12期35-41,共7页China Condiment

基　　金：教育部协同育人项目(201802226014);国家创新创业项目(s201914389010);成都师范学院科研项目(2019CS19ZB07)。

摘　　要：为提高川味香肠的品质,开发适用于川味香肠的品质改良剂,该研究将芹菜、菠菜、胡萝卜3种蔬菜发酵制成蔬菜粉剂并进行一定的互配,在川味香肠加工工艺中添加,探究蔬菜粉的差异对川味香肠感官品质、理化性质、储藏特性等方面的影响。研究结果表明:冷藏期间,添加发酵蔬菜粉的处理组的亚硝酸盐残留量显著低于PC组(阳性对照组),其中胡萝卜(HLB)组合与复合4残留量最低;对照组中硫代巴比妥酸值(TBARS)随着冷藏时间的延长呈上升趋势,从0.53 mg/kg上升至0.89 mg/kg,而加入蔬菜粉的处理组,TBARS值的上升受抑制,并未有明显的酸败味,最终复合2(各蔬菜粉亚硝酸盐贡献比为2∶1∶1)的TBARS值(0.52 mg/kg)显著低于其他组(P<0.05);蔬菜粉组的挥发性盐基氮值(TVB-N)显著低于NC组(阴性对照)且与PC组差异不显著;随着冷藏时间的延长,菌落总数同样均呈上升趋势,蔬菜粉单独组和复合处理组的菌落上升受到抑制;口感、接受性的感官评价中以复合2和HLB评价最高。综上表明发酵蔬菜粉可应用于川味香肠,在一定程度上可以起到抑菌、抗氧化等作用,综合感官评价和理化性质,复合蔬菜粉更具优势,其中复合2是适宜的配比,可提高川味香肠的安全性和感官品质的改良。In order to improve the quality of Sichuan-style sausage,develop quality improver that is suitable for Sichuan-style sausage,celery,spinach and carrot are fermented into vegetable powder and mixed to some extent,being added in the processing technology of Sichuan-style sausage,to investigate the effects of vegetable powder on the sensory quality,physical and chemical properties and storage characteristics of Sichuan-style sausage.The results show that during the cold storage period,the nitrite residue amount in the treatment group added with fermented vegetable powder is significantly lower than that in the PC group(positive control group),and the nitrite residue amount in carrot group(HLB)and compound 4 is the lowest.The thiobarbituric acid value(TBARS)in the control group is increased from 0.53 mg/kg to 0.89 mg/kg with the extension of cold storage time,while the increase of TBARS value in the treatment group added with vegetable powder is inhibited and there's no obvious rancidity.The TBARS value(0.52 mg/kg)of compound 2(nitrite contribution ratio of vegetable powder is 2∶1∶1)is significantly lower than that of other groups(P<0.05).The volatile base nitrogen value(TVB-N)in vegetable powder group is significantly lower than that of NC group(negative control),and there's no significant difference between vegetable powder group and PC group.With the extension of cold storage time,the total number of bacterial colonies also shows an upward trend,and the increase of bacterial colonies in single group and compound group is inhibited.The sensory evaluation of taste and acceptability of compound 2 and HLB is the highest.In conclusion,fermented vegetable powder can be applied in Sichuan-style sausage,and it has antibacterial and antioxidant effects to a certain extent.Composite vegetable powder has more advantages in comprehensive sensory evaluation and physical and chemical properties,among which,compound 2 has the appropriate ratio,which can improve the safety and sensory quality of Sichuan-style sausage.

关 键 词：蔬菜粉 川味香肠 亚硝酸盐 理化特性 感官品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]