川式美味牛肝菌香肠制作工艺及品质特性研究  

Study on the production process and quality characteristics of Sichuan Boletus edulis-style sausage

作　　者：郭宁静 徐流芳 李翔[1] 邹星辰 王卫 张育贤 陈金凤 GUO Ningjing;XU Liufang;LI Xiang;ZOU Xingchen;WANG Wei;ZHANG Yuxian;CHEN Jinfeng(College of Food and Biological Engineering,Chengdu University,Chengdu,Sichuan 610106,China;Meat Processing Key Laboratory of Sichuan Province,Chengdu,Sichuan 610106,China;Bazhong Bashan Animal Husbandry Co.,Ltd,Bazhong,Sichuan 636700,China;Chengdu Red Lantern Food Co.,Ltd.,Chengdu,Sichuan 611732,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]肉类加工四川省重点实验室,四川成都610106 [3]巴中市巴山牧业股份有限公司,四川巴中367000 [4]四川省成都红灯笼食品有限公司,四川成都611732

出　　处：《美食研究》2024年第3期80-87,共8页Journal of Researches on Dietetic Science and Culture

基　　金：四川省科技厅科技成果转移转化示范项目(2024ZHCG0087,2024ZHCG0091)。

摘　　要：为推动美味牛肝菌产业的发展,助力乡村振兴,利用单因素和正交试验优化川式香肠制作工艺,并探究添加美味牛肝菌对川式香肠理化指标及风味的影响。结果表明:川式美味牛肝菌香肠最佳制作工艺为美味牛肝菌15.0%,辣椒粉1.5%,花椒粉0.8%,烘烤时间48 h,该成品的感官综合评分为40.12分;与未添加美味牛肝菌的川式香肠(CK)相比,川式美味牛肝菌香肠(NG)的蛋白质、脂肪含量显著降低(P<0.05),水分含量显著升高(P<0.05);脂肪氧化检测结果显示添加美味牛肝菌减缓了川式香肠的脂肪氧化速度,从而延长了贮藏期;GC-MS共检测出65种化合物,其中NG特有关键挥发性风味物质有6种,分别是庚醛、3-甲硫基丙醛、2,3-丁二醇、橙花醇、反式-橙花叔醇、3-辛酮,它们赋予川式香肠花香、蘑菇香、果香、脂肪味。该试验结果为美味牛肝菌精深加工及川式香肠产品多元化发展提供理论参考。In order to promote the development of the Boletus edulis industry and support rural revitalization,single factor and orthogonal experiments were used to optimize the production process of Sichuan-style sausage,and the effects of adding Boletus edulis on physicochemical indicators and flavor of Sichuan-style sausage were explored.The results showed that the optimal production process for Sichuan Boletus edulis-style sausage was 15.0%Boletus edulis,1.5%chili powder,0.8%pepper powder,and a baking time of 48 h,with the comprehensive sensory score of 40.12.Compared to Sichuan style sausage(CK)without adding Boletus edulis(CK),the protein and fat contents of Sichuan Boletus edulis-style sausage(NG)were significantly decreased(P<0.05),and the water content was significantly increased(P<0.05).Fat oxidation tests showed that adding Boletus edulis reduced the degree of fat oxidation of Sichuan-style sausage and,thus extending the storage period.By GC-MS detection,a total of 66 compounds were detected.Six unique key volatile flavor substances in NG,namely heptal,3-methylthiopropanal,2,3-butanediol,nerol,trans-nerolidol,and 3-octanone,which imparted floral,mushroom,fruity,and fatty flavor to the Sichuan sausages.The results provided theoretical reference for the deep processing of Boletus edulis and the diversified development of Sichuanstyle sausage products.

关 键 词：川式香肠 美味牛肝菌 营养成分 脂肪氧化 风味物质 

分 类 号：TS972.142.71[轻工技术与工程]