摘要
探究降低钠盐含量对自然发酵牦牛肉灌肠脂质氧化及风味品质的影响。分别添加2%(低钠盐)和4%(对照)钠盐制备灌肠,并分别以自然成熟和恒温成熟两种方式制备成品,测定成熟过程中相关理化指标。结果表明,两种成熟方式中低钠盐组的水分含量、1,1-二苯基-2-三硝基苯肼自由基清除能力和羟自由基清除能力均显著低于对照组(P<0.05),而pH值显著高于对照组(P<0.05)。4种处理组灌肠脂质水解和脂质氧化程度随时间延长升高,成熟过程中两种成熟方式中低钠盐组的脂质水解、氧化程度均显著高于对照组(P<0.05);自然成熟的两组灌肠脂氧合酶活力无显著差异(P>0.05),而后期恒温成熟灌肠低钠盐组脂氧合酶活性显著高于对照组(P<0.05)。此外,从灌肠中共检出69种挥发性风味物质,3个主成分累计贡献率达96.206%。主成分分析结果表明,第9天和第17天成熟结束,低钠盐组中由脂质氧化生成的醇、醛等物质的相对含量较对照组多。不同钠盐含量对灌肠的脂质水解、氧化有显著影响,直接减少钠盐质量分数至2%,可能会促进脂质的氧化。
To explore the effect of reducing the sodium content on the lipid oxidation and flavor quality of naturally fermented yak meat sausages,low-sodium and control sausages were prepared by adding 2%and 4%sodium salt and natural ripening or constant temperature ripening,respectively.Physicochemical indicators were measured during the ripening process.The results showed that regardless of the ripening method used,the water content,1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity and hydroxyl radical scavenging capacity of the low-sodium group were significantly lower than those of the control group(P<0.05),and the pH was significantly higher than that of the control group(P<0.05).The degrees of lipid hydrolysis and oxidation in the four treatment groups increased with ripening time,being significantly higher in the low-sodium group than in the control group for each ripening method(P<0.05).There was no significant difference in lipoxygenase activity between the two groups of natural maturation(P>0.05),while at the late stage of constant-temperature ripening,the lipoxygenase activity in the low-sodium group was significantly higher than that in the control group(P<0.05).In addition,a total of 69 volatile flavor compounds were detected from the sausages,and the cumulative contribution rate of the first three principal components was as high as 96.206%.Principal component analysis(PCA)showed that on the 9th and 17th(end)day of maturation,the relative contents of alcohols,aldehydes and other substances generated by lipid oxidation in the low-sodium group were higher than those in the control group.Different sodium contents had a significant effect on the hydrolysis and oxidation of lipids in sausage.Directly reducing the sodium content to 2%may promote the oxidation of lipids.
作者
莫然
唐善虎
李思宁
李琼帅
李锦锦
夏佳军
蔡寅川
MO Ran;TANG Shanhu;LI Sining;LI Qiongshuai;LI Jinjin;XIA Jiajun;CAI Yinchuan(College of Food Science and Technology,South West Minzu University,Chengdu 610041,China;Industrial Economics Institute of Aba Tibetan and Qiang Autonomous Prefecture,Aba 624000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第10期227-235,共9页
Food Science
基金
中央高校基本科研业务费专项(2021XJTD02)。
关键词
牦牛肉灌肠
低钠盐
脂质氧化
挥发性风味物质
yak meat sausage
low-sodium
lipid oxidation
volatile flavor components
