山银花提取物对中式香肠品质的影响  

Effect of Lonicera hypoglauca Extract on the Quality of Chinese Sausage

作　　者：刘雅宁 杨轶浠[1] 王艺瑾 徐韶棠 郭育涛 张佳敏[2] 覃小颖 LIU Ya-ning;YANG Yi-xi;WANG Yi-jin;XU Shao-tang;GUO Yu-tao;ZHANG Jia-min;QIN Xiao-ying(College of Food and Bioengineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;Sichuan Liangyuan Food Co.,Ltd.,Bazhong 636000,China)

机构地区：[1]成都大学食品与生物工程学院,成都610106 [2]成都大学肉类加工四川省重点实验室,成都610106 [3]四川良源食品有限公司,四川巴中636000

出　　处：《中国调味品》2023年第7期37-41,55,共6页China Condiment

基　　金：国家现代农业产业体系四川生猪创新团队(scsztd-2022-08-07);四川省科技厅重点研发项目(2020YFN0147);成都市科技局技术创新研发项目(2021-YF05-00358-SN);川菜发展研究中心规划项目(CC21Z03);四川省肉类加工重点实验室开放基金项目(21-R-35);四川省科技厅“三区”人才项目;成都市科技局技术创新研发项目(2021-YF05-00358-SN)。

摘　　要：工业生产的中式香肠中常添加一些化学抑菌剂和合成抗氧化剂,由于其不安全性和潜在的致癌性,往往会影响消费者的购买意愿。文章将药食同源的川产山银花提取物添加至中式香肠中,研究其对中式香肠品质的影响。试验采用不添加任何抗氧化剂和提取物的香肠作为空白组,以添加0.02%BHA和BHT(1∶1)的香肠作为对照组,另外添加0.5%、1%、2%山银花提取物的香肠作为样品组,每隔7 d对水分含量、水分活度、pH值、色泽、过氧化值和菌落总数进行检测。研究发现,山银花提取物在中式香肠中对水分含量和水分活度具有一定的稳定作用,能够较好地维持香肠的色度,控制香肠的pH值;在贮藏后期,对中式香肠具有一定的抗氧能力,抑菌效果明显。因此,山银花提取物能有效保持中式香肠的品质,具有潜在的替代化学防腐剂和合成抗氧化剂的能力,对延长中式香肠制品的货架期、提高产品安全具有一定的意义。During industrial production,some chemical antibacterial agents and synthetic antioxidants are usually added into Chinese sausage,which often affect consumers'purchasing intention due to their insecurity and potential carcinogenicity.In this study,extract from medicinal and edible Lonicera hypoglauca produced in Sichuan is added into Chinese sausage to study its effect on the quality of Chinese sausage.The sausage without any antioxidant and extract is used as the blank group,the sausage with 0.02%BHA and BHT(1∶1)is used as the control group,and the sausage with 0.5%,1%,2%Lonicera hypoglauca extract are used as the sample groups.The moisture content,water activity,pH value,color,peroxide value and total bacterial count are detected every 7 days.The results show that Lonicera hypoglauca extract has a certain stabilizing effect on moisture content and water activity of Chinese sausage,and could maintain the chroma of sausage and control the pH value.At the later stage of storage,it has certain antioxidant capacity and significant antibacterial effect.Therefore,the Lonicera hypoglauca extract can effectively maintain the quality of Chinese sausage,and has the potential capacity of replacing chemical preservatives and synthetic antioxidants.It has certain significance for extending the shelf life of Chinese sausage and improving the safety of products.

关 键 词：中式香肠 山银花提取物 抗氧化活性 抑菌活性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]