响应面优化木姜子中式香肠加工工艺及风味分析  

Optimization of Processing Technology of Chinese Sausage with Litsea pungens Hemsl.by Response Surface Methodology and Flavor Analysis

作　　者：刘琨毅[1] 王琪[1] 兰小艳[1] 陈雪玲[1] 王卫[2] 吉莉莉[2] 罗子钰 金正杨 LIU Kun-yi;WANG Qi;LAN Xiao-yan;CHEN Xue-ling;WANG Wei;JI Li-li;LUO Zi-yu;JIN Zheng-yang(School of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644003,China;Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]宜宾职业技术学院五粮液技术与食品工程学院,四川宜宾644003 [2]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》2023年第7期155-161,共7页China Condiment

基　　金：肉类加工四川省重点实验室开放基金科研项目(21-R-07);烹饪科学四川省高等学校重点实验室项目(PRKX2021Z20);宜宾职业技术学院院级项目(ZRKY21ZD-03);宜宾职业技术学院科技创新团队项目(ybzy21cxtd-03)。

摘　　要：为提高木姜子的应用范围,将木姜子精油添加到中式香肠中,在单因素试验的基础上,通过Box-Behnken的中心组合试验设计,以感官评分为响应值,对木姜子中式香肠工艺进行优化并进行风味物质的分析。结果表明,在肥膘肉质量分数30.4%、木姜子精油添加量2.1%和烘烤温度56.5℃的条件下可获得感官评分最高(39.3±0.2)的木姜子中式香肠,其感官特征为肠衣紧实,色泽均匀,带有木姜子特殊香气,滋味鲜美。通过对比优化后木姜子中式香肠(TR)和未添加木姜子的中式香肠(CK)的色泽和质构发现,TR组仅L^(*)显著高于CK组(P<0.05),其他指标均未发生显著性变化(P>0.05)。与CK组相比,TR组新增18种挥发性化合物,7种化合物含量极显著增加(P<0.01)。因此,开发了一款风味独特的中式香肠,为提升木姜子资源的经济附加值提供了参考依据。To improve the application range of Litsea pungens Hemsl.,the essential oil of Litsea pungens Hemsl.is added into Chinese sausage.On the basis of single factor test,the technology of Chinese sausage with Litsea pungens Hemsl.is optimized by Box-Behnken central combination experimental design with sensory score as the response value.Meanwhile,the flavor substances are analyzed.The results show that the highest sensory score(39.3±0.2)of Chinese sausage with Litsea pungens Hemsl.can be obtained under the conditions of fat meat mass fraction 30.4%,Litsea pungens Hemsl.essential oil 2.1%and baking temperature 56.5℃.Its sensory characteristics are tight casing,uniform color,special aroma of Litsea pungens Hemsl.and delicious taste.By comparing the color and texture of the optimized Chinese sausage with Litsea pungens Hemsl.(TR)and Chinese sausage without Litsea pungens Hemsl.(CK),it is found that only L^(*)of TR group is significantly higher than that of CK group(P<0.05),while no significant changes are observed in other indexes(P>0.05).Compared with CK group,18 volatile compounds newly increase in TR group,and the content of 7 volatile compounds increases very significantly(P<0.01).Therefore,a Chinese sausage with unique flavor is developed,which has provided a reference basis for improving the economic value added of Litsea pungens Hemsl.resources.

关 键 词：木姜子 中式香肠 响应面 加工工艺 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]