不同脂肪含量对羊肉发酵香肠品质特性的影响
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摘要
探讨降低脂肪含量对羊肉发酵香肠理化及微生物特性的影响。选取3个梯度的脂肪添加量(10%、20%、30%)以相同工艺加工羊肉发酵香肠,对其品质特性进行测定。加工结束后,各组乳酸菌数均达到107 CFU/g。各组Aw(水分活度)在加工过程中存在显著差异(p<0.05),且20%组Aw值下降最快。脂肪含量的不同对pH值无显著影响(p>0.05)。在加工结束后,20%组的硬度值显著低于10%组(p<0.05)。随加工时间的延长,硫代巴比妥酸值(TBRSA)显著增加(p<0.05);加工结束后,组间存在显著差异(p<0.05)。综合以上各项指标,降低脂肪的添加量至20%对羊肉发酵香肠的品质无不良影响,可以为低脂发酵香肠的开发提供一定的试验依据。
The effect of the fat reduction on the physicochemical and microbiological characteristics was discussed of fermented sausages. Three gradient of fat content(10 %,20 %,30 %) was selected and the quality characteristics was tested of fermented sausage. The results showed that number of lactic acid bacteria both reached 107 CFU/g at the end of process. There were significant differences in the processing of water activity in each group(p<0.05). The water activity of 20 percent group was significantly lower than the other two groups during process. Difference of fat content was no significant for pH value(p>0.05). The hardness of 20 percnt group was significantly lower thah 10 percent group after processing. TBARS was significantly increased during process(p<0.05).There was a significant difference between groups after processing(p<0.05). Comprehensive the above features,fat content of 20 percent could maintain the fermentation characteristics of mutton sausage well,a theoretical basis was provided for the development of low-fat fermented sausage.
The effect of the fat reduction on the physicochemical and microbiological characteristics was discussed of fermented sausages. Three gradient of fat content(10 %,20 %,30 %) was selected and the quality characteristics was tested of fermented sausage. The results showed that number of lactic acid bacteria both reached 107 CFU/g at the end of process. There were significant differences in the processing of water activity in each group(p<0.05). The water activity of 20 percent group was significantly lower than the other two groups during process. Difference of fat content was no significant for pH value(p>0.05). The hardness of 20 percnt group was significantly lower thah 10 percent group after processing. TBARS was significantly increased during process(p<0.05).There was a significant difference between groups after processing(p<0.05). Comprehensive the above features,fat content of 20 percent could maintain the fermentation characteristics of mutton sausage well,a theoretical basis was provided for the development of low-fat fermented sausage.
引文
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[21]靳志敏,通力嘎,段艳,等.1株高效降胆固醇乳酸菌的功能与发酵特性[J].食品科学,2014,35(11):120-123
[22]Domínguez R,Munekata P E,Agregán R,et al.Effect of commercial starter cultures on free amino acid,biogenic amine and free fatty acid contents in dry-cured foal sausage[J].Lebensmittel-Wissenschaft und-Technologie,2016,71:47-53
[23]罗玉龙,靳烨,段艳,等.不同包装条件对羊肉发酵香肠品质特性的影响[J].食品科学,2015(18):252-256
[24]何凡,王振宇,张德权,等.猪肉发酵香肠品质相关关键性理化特性[J].肉类研究,2013(11):6-9
[25]王柏辉,靳志敏,靳烨,等.羊肉半干发酵香肠在贮藏过程中游离脂肪酸变化研究[J].食品工业,2015(3):138-142
[26]於慧利,徐宝才,李景军,等.脂肪含量和包装方式对法兰克福香肠贮藏品质的影响[J].食品与机械,2012(4):47-52
[27]Seon-A Yoo,Seong-Eun Park,Seung-Ho Seo,et al.Quality characteristics of fermented sausage prepared with soy sauce[J].Food Science and Biotechnology,2016,25(2):533-539
[28]张秋会,李苗云,黄现青,等.肉制品的质构特性及其评价[J].食品与机械,2012,28(3):36-39
[29]Ahmad S,Srivastava P K.Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat.[J].Meat Science,2007,75(4):603-609
[30]李燕利.腊肉和香肠贮藏期间品质变化研究[D].重庆:西南大学,2012
[31]唐善虎,许富荣,陆璐,等.花生、脂肪和淀粉添加量对香肠感官评价和质构的影响[J].食品科学,2008,29(9):273-276
[32]Gómez M,Lorenzo J M.Effect of fat level on physicochemical,volatile compounds and sensory characteristics of dry-ripened“chorizo”from Celta pig breed[J].Meat Science,2013,95(3):658-666
[33]Muguerza E,Fista G,Ansorena D,et al.Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages[J].Meat Science,2002,61(4):397-404
[34]Yim D G,Jang K H,Chung K Y.Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages[J].Asian Australasian Journal of Animal Sciences,2016,29(1):119-125
[2]贾娟,王婷婷.发酵肠制品的研究进展[J].农产品加工·学刊,2012(12):105-107
[3]Olivares A,Navarro J L,Flores M.Effect of fat content on aroma generation during processing of dry fermented sausages.[J].Meat Science,2011,87(3):264-273
[4]Alicia O,JoséLuis N,Ana S,et al.Sensory acceptability of slow fermented sausages based on fat content and ripening time.[J].Meat Science,2010,86(2):251-257
[5]Noumo T N,Mbougueng P D,Tatsadjieu L N,et al.Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste[J].Journal of Food Measurement&Characterization,2016,10(3):1-13
[6]Triki M,Herrero A M,Rodríguez-Salas L,et al.Chilled storage characteristics of low-fat,n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix[J].Food Control,2013,31(1):158-165
[7]洪燕婷,王盼,朱雨辰,等.肉制品中杂环胺形成与控制的研究进展[J].中国食品学报,2014,14(11):149-156
[8]郭海涛,王振宇,潘晗,等.脂肪含量及原料肉形态对烤羊肉饼中杂环胺形成的影响[J].核农学报,2014,28(1):91-96
[9]张大磊,程伟伟,李杰锋,等.接种葡萄球菌和微球菌提高广式腊肠贮藏期间氧化稳定性的研究[J].现代食品科技,2016(1):218-223
[10]Holko I,HraběJ,譒alakováA,et al.The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus,and Bifidobacterium animalis[J].Meat Science,2013,94(3):275-279
[11]Olivares A,Navarro J L,Salvador A,et al.Sensory acceptability of slow fermented sausages based on fat content and ripening time.[J].Meat Science,2010,86(2):251-257
[12]Corral S,Salvador A,Belloch C,et al.Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii,yeast[J].Food Control,2014,45(3):1-7
[13]Marchetti L,Andrés S C,Califano A N.Low-fat meat sausages with fish oil:Optimization of milk proteins and carrageenan contents using response surface methodology[J].Meat Science,2014,96(3):1297-303
[14]Kumar Y,Kairam N,Ahmad T,et al.Physico chemical,microstructural and sensory characteristics of low-fat meat emulsion containing aloe gel as potential fat replacer[J].International Journal of Food Science&Technology,2016,52(2):309-316
[15]中华人民共和国卫生部.GB 4789.35-2010食品安全国家标准食品微生物学检验:乳酸菌检验[S].北京:中国标准出版社,2010
[16]中华人民共和国卫生部.GB 4789.3-2010食品安全国家标准食品微生物学检验:大肠菌群计数[S].北京:中国标准出版社,2010
[17]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 9695.5-2008肉与肉制品p H测定[S].北京:中国标准出版社,2009
[18]国家技术监督局.GB/T 16860-1997感官分析方法:质地剖面检验[S].北京:中国标准出版社,2004
[19]通力嘎,段艳,靳烨,等.不同发酵剂对羊肉发酵香肠理化特性的影响[J].食品与发酵工业,2012(12):87-90
[20]姜洁,施波,方佳琪,等.清酒乳杆菌细菌素研究的现状及展望[J].中国微生态学杂志,2011,23(3):268-271
[21]靳志敏,通力嘎,段艳,等.1株高效降胆固醇乳酸菌的功能与发酵特性[J].食品科学,2014,35(11):120-123
[22]Domínguez R,Munekata P E,Agregán R,et al.Effect of commercial starter cultures on free amino acid,biogenic amine and free fatty acid contents in dry-cured foal sausage[J].Lebensmittel-Wissenschaft und-Technologie,2016,71:47-53
[23]罗玉龙,靳烨,段艳,等.不同包装条件对羊肉发酵香肠品质特性的影响[J].食品科学,2015(18):252-256
[24]何凡,王振宇,张德权,等.猪肉发酵香肠品质相关关键性理化特性[J].肉类研究,2013(11):6-9
[25]王柏辉,靳志敏,靳烨,等.羊肉半干发酵香肠在贮藏过程中游离脂肪酸变化研究[J].食品工业,2015(3):138-142
[26]於慧利,徐宝才,李景军,等.脂肪含量和包装方式对法兰克福香肠贮藏品质的影响[J].食品与机械,2012(4):47-52
[27]Seon-A Yoo,Seong-Eun Park,Seung-Ho Seo,et al.Quality characteristics of fermented sausage prepared with soy sauce[J].Food Science and Biotechnology,2016,25(2):533-539
[28]张秋会,李苗云,黄现青,等.肉制品的质构特性及其评价[J].食品与机械,2012,28(3):36-39
[29]Ahmad S,Srivastava P K.Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat.[J].Meat Science,2007,75(4):603-609
[30]李燕利.腊肉和香肠贮藏期间品质变化研究[D].重庆:西南大学,2012
[31]唐善虎,许富荣,陆璐,等.花生、脂肪和淀粉添加量对香肠感官评价和质构的影响[J].食品科学,2008,29(9):273-276
[32]Gómez M,Lorenzo J M.Effect of fat level on physicochemical,volatile compounds and sensory characteristics of dry-ripened“chorizo”from Celta pig breed[J].Meat Science,2013,95(3):658-666
[33]Muguerza E,Fista G,Ansorena D,et al.Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages[J].Meat Science,2002,61(4):397-404
[34]Yim D G,Jang K H,Chung K Y.Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages[J].Asian Australasian Journal of Animal Sciences,2016,29(1):119-125
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