发色剂对中式香肠营养、风味成分的影响

为寻求应用于肉制品加工的亚硝酸盐替代物,以中式香肠为研究对象,从感官评价、营养成分及挥发性风味物质组成探究不同发色剂(试验组1:0.5%甜菜粉+50 mg·kg^-1亚硝酸钠、试验组2:0.1%甜菜粉+0.06%改性血红蛋白、试验组3:100 mg·kg^-1亚硝酸钠)对产品营养和风味品质的影响。结果表明,试验组1和2香肠的外观、色泽和口感与试验组3差异不显著,且均与对照组差异显著(P<0.05);试验组1氨基酸总含量显著高于其他组(P<0.05);试验组2脂肪酸含量相对最高,其中十八碳二烯酸含量显著高于其他各组(P<0.05);通过风味分析,试验组1、试验组2分别检出27、26种挥发性成分,风味物质种类多于试验组3,其中试验组2醛类、酯类化合物含量相对较高,风味更好。本研究结果为中式香肠加工过程中亚硝酸盐的有效替代,提升中式香肠品质提供了一定的技术指导。

Effect of Colorant on the Nutrientsal Ingredient and Flavor Compound of Chinese Sausage

In order to seek nitrite substitutes for meat products, the effect of different colorants (Test group 1∶0.5% beet powder + 50 mg·kg^-1 sodium nitrite, Test group 2∶0.1% beet powder + 0.06% modified hemoglobin, Test group 3: 100 mg·kg^-1 sodium nitrite) on the sensory evaluation, nutrients and volatile flavor compounds of Chinese sausage was investigated. The results showed that the difference of appearance, color and taste among three test groups was not significant, but were significantly different from those of the control group (P<0.05). The total content of amino acids in Test group 1 was significantly higher than other groups (P<0.05). The content of fatty acids in Test group 2 was relatively high, and the content of C18:2 was significantly higher than other groups (P<0.05). Compared to Test group 3, more volatile flavor compounds were detected in Test group 1 and 2. The contents of aldehydes and esters in Test group 2 were higher than Test group 1, indicating of better flavor. This study provids a technical guidance for substituting nitrite during the sausage process, which can improve the quality of Chinese sausage.