褐藻多酚对低温火腿肠品质的影响  

Effect of Phlorotannins on the Quality of Low-Temperature Sausage

作　　者：张晨 王伟 吴昊 解万翠 李红燕 董秀芳 ZHANG Chen;WANG Wei;WU Hao;XIE Wancui;LI Hongyan;DONG Xiufang(College of Marine Science and Bioengineering,Qingdao University of Science and Technology,Qingdao 266042,China;Linyi Jinluo Wenrui Foods Co.Ltd.,Linyi 276036,China;College of Public Health,Dali University,Dali 671000,China)

机构地区：[1]青岛科技大学海洋科学与生物工程学院,山东青岛266042 [2]临沂金锣文瑞食品有限公司,山东临沂276036 [3]大理大学公共卫生学院,云南大理671000

出　　处：《肉类研究》2023年第11期42-49,共8页Meat Research

基　　金：山东省自然科学基金青年科学基金项目(ZR2021QC168)。

摘　　要：以添加0.02%、0.10%褐藻多酚(phlorotannins,PT)的低温火腿肠为研究对象,以不添加PT的低温火腿肠作为对照组,探究其在加速性贮藏实验条件(32、37℃)下贮藏期间的品质变化,并预测保质期。结果表明,PT可以提高低温火腿肠的感官品质,有效抑制低温火腿肠菌落总数、硫代巴比妥酸反应产物(thiobarbituric acid reactive substance,TBARs)值的增长。与0.02%PT组相比,0.10%PT组抑制效果更佳。电子鼻W1W、W2W、W1S、W2S传感器信号响应值增强,其中硫化物减少,醇类、醛酮类化合物增加。贮藏最后1 d,对照组、0.02%PT组、0.10%PT组在贮藏温度37℃时,W1W最大响应值分别为7.996 0、7.466 8、7.423 4;32℃时分别为8.212 9、7.409 9、7.383 7。以菌落总数为劣变指标,通过化学动力模型推算3组低温火腿肠的Q5(温度相差5℃时货架寿命的比值)为1.5,在4℃下对照组、0.02%PT组、0.10%PT组保质期分别为87、116、145 d。Low-temperature sausage in which phlorotannins(PT)were added at 0(control),0.02%or 0.10%levels was designed to investigate the quality changes under accelerated conditions(32 or 37℃)and to predict the shelf life.The results showed that PT improved the sensory quality of low-temperature sausage,and effectively inhibited the increase in total viable count(TVC)and thiobarbituric acid reactive substances(TBARs)value.The 0.10%PT group showed better inhibition compared to the 0.02%PT group.The response values of electronic nose W1W,W2W,W1S and W2S sensors were enhanced,indicating a decrease in sulfides and an increase in alcohols,aldehydes and ketones.On the last day of storage,the maximum response values of W1W were 7.996,7.4668,and 7.4234 for the control,0.02%PT,and 0.10%PT groups stored at 37℃;and 8.2129,7.4099,and 7.3837 for those stored at 32℃,respectively.Using TVC as an indicator of deterioration,shelf life ratio at a temperature difference of 5℃(Q5)for these three groups was extrapolated as being 1.5 by chemodynamic modeling,and the shelf-lives of the control,0.02%PT and 0.10%PT groups were 87,116 and 145 days,respectively,at 4℃.

关 键 词：褐藻多酚 低温火腿肠 品质变化 加速贮藏性实验 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]