玫瑰花提取液对发酵香肠品质的影响  

Effect of rose extract on the flavor and quality of fermented sausages

作　　者：黄业传 王洋[2] 彭春雷 HUANG Yechuan;WANG Yang;PENG Chunlei(College of Bioengineering,Jingchu University of Technology,Jingmen 448000,China;School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China)

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000 [2]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《食品与发酵工业》2022年第3期205-211,共7页Food and Fermentation Industries

基　　金：四川省科技支撑计划项目(2021ZHFP0165)。

摘　　要：为探究发酵香肠制作过程中玫瑰花提取液(玫瑰液)部分取代亚硝酸盐的可行性,按照半干发酵香肠的加工工艺制备5组发酵香肠:添加10%玫瑰液组(T1)、添加80 mg/kg NaNO_(2)组(T2)、10%玫瑰液+80 mg/kg NaNO_(2)组(T3)、150 mg/kg NaNO_(2)组(PC)、空白对照组(NC),将5组发酵香肠冷藏5 d后,考察各组理化指标、色差、质构和感官特性。结果表明,5种发酵香肠的亚硝酸盐残留量分别为0.69、3.97、3.33、10.02、0.46 mg/kg,pH值4.80~5.05,玫瑰液的添加可显著降低成品水分活度。T3组与其余各组相比,表现出良好的脂肪和蛋白质氧化抑制效果。电子鼻分析结果表明,T2、PC组风味较接近,T1、T3、NC组间风味差异较大,玫瑰液的添加对发酵香肠风味有显著影响。5组发酵香肠的色泽差异显著,是由亚硝酸盐对肉馅发色作用及玫瑰红色素对肉馅直接染色所致。玫瑰液的添加对发酵香肠的质构特性影响较大,显著提高了发酵香肠的硬度、弹性、内聚性和咀嚼性。感官评分结果显示T3组的感官品质最佳。由此可见,玫瑰液可显著提升发酵香肠质量的特性,可部分替代亚硝酸盐。To explore the feasibility of partially replacing nitrite by rose extract(rose liquor)in the process of fermented sausage,five groups of fermented sausages were prepared according to the processing procedure of semi-dry fermented sausages:10%rose liquor(group T1),80 mg/kg NaNO_(2)(group T2),10%rose liquor+80 mg/kg NaNO_(2)(group T3),150 mg/kg NaNO_(2)(group PC)and control group(NC).After refrigerated for 5 days,the physical and chemical indexes,color,texture and sensory characteristics of each group were investigated.The results showed that the nitrite residues of the five groups were 0.69,3.97,3.33,10.02,0.46 mg/kg respectively,the pH value was between 4.80 and 5.05.The addition of rose liquor could significantly reduce the water activity of the final product.Compared with the other groups,the T3 group showed a good lipid and protein oxidation inhibitory effect.Moreover,the results of the electronic nose analysis showed that the flavors of T2 and PC group were similar,and the flavors of the T1,T3,and NC groups were quite different.The addition of rose liquor had a significant effect on the flavor of fermented sausages.The five groups of fermented sausages showed significant differences in color,which are caused by the chromogenic effect of nitrite and the direct dyeing by the rose pigment.The addition of rose liquor also had a greater impact on the texture characteristics of fermented sausages,and significantly improved the hardness,elasticity,cohesion and chewiness of products.The sensory evaluation showed that the sensory quality of the T3 group was the best.It could be seen that rose liquor can significantly improve the quality characteristics of fermented sausages and can be used as a partial substitute for nitrite.

关 键 词：玫瑰 发酵香肠 亚硝酸盐 电子鼻 色差 质构 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]