不同种类原料肉对发酵香肠理化品质及风味特性的影响  

Effects of Raw Meat from Different Species on the Physicochemical Quality and Flavor Characteristics of Fermented Sausages

作　　者：解鹏[1] 高岳[1] 吴晨奇 崔保威 王芳 王慧[2] 范娜 XIE Peng;GAO Yue;WU Chenqi;CUI Baowei;WANG Fang;WANG Hui;FAN Na(Faculty of Food Science and Technology,Suzhou Polytechnic Institute of Agriculture,Suzhou 215008,China;School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Quanyi Health Pharmacy Chain Co.Ltd.,Suzhou 215028,China)

机构地区：[1]苏州农业职业技术学院食品科技学院,江苏苏州215008 [2]河南科技学院食品学院,河南新乡453003 [3]全亿健康药房有限公司,江苏苏州215028

出　　处：《肉类研究》2025年第3期29-34,共6页Meat Research

基　　金：2023年江苏高校“青蓝工程”团队资助项目(苏教师函[2023]27号);教育部第三期供需对接就业育人项目(2023122076875);苏州农业职业技术学院科研创新团队专项资助项目(CXTD202408)。

摘　　要：以3种原料肉(猪肉、羊肉和牛肉)制作的发酵香肠为研究对象,分析猪肉、羊肉和牛肉发酵香肠理化品质(pH值、色泽、质地、水分含量和水分活度)和风味特性(滋味和挥发性物质)的差异。结果表明:不同种类原料肉制作的发酵香肠理化品质和风味特性均存在显著差异。其中,羊肉发酵香肠的红度值和水分活度最高,质地和口感较好;牛肉发酵香肠的甜味、鲜味传感器响应值最高,具有较好的滋味;猪肉发酵香肠的典型挥发性物质如酯类(乙酸乙酯、丁酸乙酯)和酮类的总含量显著高于其他2组(P<0.05),这是该产品清香味和果香味较为浓郁的主要原因,且其具有较高的总体可接受度。总体来说,不同种类原料肉加工而成的发酵香肠在理化性质和风味特性方面存在较大差异。This study analyzed the differences in the physicochemical quality(pH,color,texture,moisture content,and water activity(aw))and flavor characteristics(taste and volatile substances)of fermented beef,pork,and lamb sausages.The results demonstrated that there were significant differences in the physicochemical qualities and flavor characteristics among fermented beef,pork,and lamb sausages.Among them,the redness value(a*)and aw of fermented lamb sausage were both the highest,with a favorable texture and mouthfeel;the response values of sweet and umami taste sensors for fermented beef sausage were both the highest,presenting a good taste;the total content of typical volatile substances such as esters(ethyl acetate and ethyl butyrate)and ketones was significantly higher than in fermented pork sausage than in fermented beef and lamb sausages(P<0.05),primarily contributing to the delicate and more fruity flavors of the product,and it had higher overall sensory acceptability.In summary,there are great differences in the physicochemical properties and flavor of fermented beef,lamb,and pork sausages.

关 键 词：不同种类原料肉 发酵香肠 理化品质 滋味 风味 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]