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在自然发酵过程中,正常和低脂肪中国香肠的风味演变

Baofang Xing¹, Tianming Zhou¹, Haotian Gao¹

¹Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, PR China.

Food research international (Ottawa, Ont.)

|May 31, 2023

概括

脂肪含量在发酵过程中显著影响中国香肠风味的发展. 正常脂肪 (NF) 香肠显示出更快的挥发性概况,而低脂肪 (LF) 香肠由于较高的自由氨基酸而发展出独特的味道.

科学领域:

食品科学食品科学食品科学
发酵技术的发酵技术
感官分析感官分析

背景情况:

了解发酵香肠的风味发展对于产品质量至关重要.
脂肪含量是影响自然发酵过程中复杂的生物化学变化的关键因素.
中国香肠 (CS) 的风味特征受到脂质氧化和挥发性化合物形成的影响.

研究的目的:

为了比较正常脂肪 (NF) 和低脂肪 (LF) 的中国香肠在自然发酵过程中的风味演变.
研究脂肪含量对挥发性化合物和味道特性的影响.
根据脂肪含量来确定最佳的发酵时间.

主要方法:

自然发酵的NF和LF中国香肠.
使用气相色谱-质谱法 (GC-MS) 分析挥发性资料.
自由氨基酸的量化和味道特征的感官评估 (乌玛米,后味).

主要成果:

NF香肠表现出更高的脂质氧化和更快的稳定挥发性配置文件的形成.
在20-30天内,LF香肠的化物含量急剧增加,并且特定的风味化合物如2-甲基和2,3-二甲基酸的形成速度更快.
这两种香肠类型最初都发展了乌玛米和后味,但长时间的发酵减少了这些有利的味道,LF香肠显示出更快的初始味道发展.

结论:

脂肪含量显著影响中国香肠中挥发性化合物形成的速度和概况以及味道的发展.
脂质氧化在NF香肠风味中起着关键作用,而自由氨基酸释放则驱动LF香肠风味.
中国香肠的最佳发酵时间应根据其特定的脂肪含量进行调整,以达到所需的感觉属性.

关键词:

中国香肠中国香肠是什么意思味道的演变味道的演变自然发酵过程中的天然发酵.

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