分蘖洋葱对西式香肠品质及储藏特性的影响

为研究不同添加量分蘖洋葱对西式香肠品质的影响以及储藏期内产品特性的变化,在西式香肠加工中,分别添加10%、20%(以原料肉计)分蘖洋葱汁,同时以未添加分蘖洋葱汁处理为对照,分析产品的色差、质构、挥发性风味成分变化,并通过硫代巴比妥酸值来评价西式香肠在储藏过程中的脂肪氧化程度。结果表明:添加分蘖洋葱汁的西式香肠亮度值增加,红度值有所降低;添加10%分蘖洋葱汁能够显著降低香肠的硬度和咀嚼性,提高香肠的黏着性,同时还可以保持香肠的弹性不变,使香肠具有良好的口感。各类挥发性风味物质的种类产生明显变化,储藏期间脂肪氧化程度随着分蘖洋葱汁添加量的增加而降低。分蘖洋葱汁的添加不仅改善了西式香肠的色泽、口感和风味,同时抑制了西式香肠在储藏期间的脂肪氧化,这为西式香肠的生产及储藏提供了新思路。

Effect of Tiller Onion on Quality Attributes and Storage Properties of Western Sausage

In this study, effect of addition of different contents of tiller onion (10% and 20%, respectively based on the weight of raw meat) into western sausage on the product characteristics during storage were studied. The chromatic aberration and texture characteristics of the western sausage were analyzed by chromatic aberration meter and texture meter, and the volatile flavor components in western sausage with addition of onion juice were extracted followed by SPME/GC-MS identification. The degree of fat oxidation in the western sausage during storage was evaluated by determining thiobarbituric acid value. The results showed that addition of tiller onion enhanced the brightness and redness, decreased the hardness and chewiness and increased the adhesiveness of the western sausage. The types of volatile flavor substances changed obviously, and the degree of fat oxidation decreased as the amount added increased during storage. The addition of tiller onion not only improved the color, taste and flavor, but also inhibited the fat oxidation of the western sausage during storage, which provided a new idea for the production and preservation of western sausage.