桑椹多酚对广式腊肠风味的影响  

Effect of Mulberry Polyphenols on the Flavor of Cantonese Sausage

作　　者：候雨雪 刘学铭[2] 程镜蓉 朱明军[1,3] HOU Yuxue;LIU Xueming;CHENG Jingrong;ZHU Mingjun(School of Biology and Biological Engineering,South China University of Technology,Guangzhou 510006,China;Sericultural and Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of functional foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural products processing,Guangzhou 510610,China;College of Life and Geographic Sciences,The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at Colleges&Universities under the Department of Education of Xinjiang Uygur Autonomous Region,Kashi University,Kashi 844000,China)

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006 [2]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [3]喀什大学生命与地理科学学院,叶尔羌绿洲生态与生物资源研究高校重点实验室,新疆喀什844000

出　　处：《现代食品科技》2022年第8期236-246,52,共12页Modern Food Science and Technology

基　　金：国家自然科学基金项目(3197161371);清远市科技计划项目(DZXQY031);广东省农业科研项目和农业技术推广项目(2020KJ103,2021KJ103);广州市科技计划项目(201807010080);广东省农业科学院协同创新中心项目(XT202227);广东省农产品加工技术研发中试公共服务平台产业支撑能力提升与服务体系建设“粤财农[2021]170号”资助项目。

摘　　要：植物多酚因能有效抑制肉制品的过氧化近年来备受关注,然而由此造成肉制品风味的变化还鲜有报道。鉴于此,将不同剂量的桑椹多酚提取物(0.5 g/kg和1.0 g/kg)加入到肉糜中,制成广式腊肠,分析多酚添加前后广式腊肠的挥发性风味、游离脂肪酸、游离氨基酸的组成和含量变化,以及桑椹多酚对广式腊肠感官评价的影响。研究发现,添加桑椹多酚后,腊肠中挥发性风味物质由空白组的49种减少到32种,腊肠游离脂肪酸的含量明显下降。值得注意的是,由于蛋白质水解增强,添加桑椹多酚后,腊肠中呈味氨基酸(Glu和Arg)的释放得到促进。储藏末期(10 d),添加1.0 g/kg桑椹多酚的腊肠游离氨基酸的含量达到5904.91 mg/100 g,较对照组提高了10.82%。总体而言,桑椹多酚的添加会抑制腊肠中某些挥发性风味物质的形成,抑制腊肠中的肉腥味,促进呈味氨基酸的释放,但对腊肠游离脂肪酸组成的影响并不显著。Plant polyphenols have recently attracted attention because of their effective inhibition of peroxidation in meat products;however, the resulting flavor changes have rarely been reported. In view of this, different doses of mulberry polyphenol extracts(0.5 and 1.0g/kg) were added to Cantonese sausages, and the changes in the compositions and amounts of volatile flavor substances, free fatty acids, and free amino acids were studied. The effect of mulberry polyphenol on the sensory components of Cantonese sausages was also investigated. The results showed that after the addition of mulberry polyphenols, the number of volatile flavor substances in Cantonese sausages decreased from 49 to 32, and free fatty acidcontent decreased significantly. It is worth noting thatowingto enhanced proteolysis, the addition of mulberry polyphenols promoted the release of taste-activeamino acids(Glu and Arg) in Cantonese sausages. At the end of storage(10 days), the free amino acid content of Cantonese sausages with 1.0 g/kg of mulberry polyphenols added reached 5904.91 mg/100 g, which was 10.82% higher than that of the control. In general, the addition of mulberry polyphenols inhibited the formation of some volatile flavor substances, suppressed the unpleasant pork smell, and promoted the release of taste-active amino acids but had little effect on the composition of free fatty acids in Cantonese sausages.

关 键 词：广式腊肠 桑椹多酚 挥发性风味物质 游离脂肪酸 游离氨基酸 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]