基于营养与智能感官分析市售川味香肠蒸制前后品质差异  

Analysis of Quality Differences of Commercial Sichuan-Style Sausages before and after Steaming by Nutritional and Intelligent Sensory Evaluation

作　　者：蔡雪梅 白婷[2] 张婧 乔明锋[1,3] 王永江 赵静 范文教 CAI Xuemei;BAI Ting;ZHANG Jing;QIAO Mingfeng;WANG Yongjiang;ZHAO Jing;FAN Wenjiao(Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Meat Processing in Sichuan Province,Chendu University,Chengdu 610106,China;Zhouqu Green Vein Agricultural Technology Co.Ltd.,Longnan 746300,China)

机构地区：[1]四川旅游学院烹饪科学四川省高等学校重点实验室,四川成都610100 [2]成都大学肉类加工四川省重点实验室,四川成都610106 [3]舟曲绿脉农业科技有限责任公司,甘肃陇南746300

出　　处：《肉类研究》2023年第12期23-31,共9页Meat Research

基　　金：四川省自然科学基金项目(2022NSFSC0120);肉类加工四川省重点实验室开放基金项目(21-R-20);四川旅游学院校级项目(2023SCTUZD06);舟曲县科技计划项目(2023001);“多维数据感知与智能信息处理”达州市重点实验室开放基金项目(DWSJ2308);川菜人工智能四川省哲学社会科学重点实验室开放基金项目(CR23Y08)。

摘　　要：为解析市售川味香肠蒸制前后的感官品质差异,利用智能感官仪器电子鼻、电子舌、色差仪和质构仪,结合营养和游离氨基酸成分对6款川味香肠进行分析。结果表明,不同品牌川味香肠色泽、质地、能量(1912.78~2468.94 kJ/100 g)、蛋白质含量(17.76%~25.58%)、碳水化合物含量(10.11%~14.39%)、脂肪(39.91%~51.51%)、水分含量(12.09%~26.95%)以及游离氨基酸含量(6.86~10.46 mg/g)差异明显,且电子鼻和电子舌能实现不同品牌川味香肠的较好区分。蒸制后,川味香肠水分含量增加27.13%~116.34%,游离氨基酸含量增加30.57%~88.10%,红度值(a^(*))、硬度和碳水化合物含量分别下降7.71%~52.43%、16.34%~55.18%、5.10%~57.82%。通过偏最小二乘判别分析建立预测模型,结合变量重要性投影筛选出5种能对蒸制前后的川味香肠进行较好区分的指标,即硬度、碳水化合物含量、水分含量、总游离氨基酸含量和a^(*)。This study was performed in order to analyze the difference in the sensory quality of six brands of commercially available Sichuan-style sausage before and after steaming by using intelligent sensory instruments such as electronic nose(E-nose)and electronic tongue(E-tongue)as well as a color difference meter and a texture analyzer and also to investigate the differences in the nutritional and free amino acid composition.The results showed that color,texture,energy(1912.78–2468.94 kJ/100 g),protein(17.76%–25.58%),carbohydrate(10.11%–14.39%),fat(39.91%–51.51%),moisture(12.09%–26.95%)and free amino acid(6.86–10.46 mg/g)content varied significantly among the six brands,and both E-nose and E-tongue were able to discriminate the brands.After steaming,the contents of moisture and free amino acids increased by 27.13%–116.34%and 30.57%–88.10%,respectively.The a^(*)value,hardness and carbohydrate content decreased by 7.71%–52.43%,16.34%–55.18%and 5.10%–57.82%,respectively.Based on the variable importance in the projection(VIP)scores from the predictive model established by partial least squares discriminant analysis(PLS-DA),moisture content,free amino acid content,a^(*)value,hardness and carbohydrate content were identified as important indexes to distinguish Sichuan-style sausage before and after steaming.

关 键 词：川味香肠 电子鼻 电子舌 食品能量分析仪 游离氨基酸 

分 类 号：TS207.3[轻工技术与工程—食品科学]