[1]白婷,张旭.“浅发酵”香肠与四川传统腊肠特性的比较研究[J].中国调味品,2021,46(4):31-37.
 Comparative research on the characteristics of shallow-fermented sausage and Sichuan traditional Sausage[J].CHINA CONDIMENT,2021,46(4):31-37.
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“浅发酵”香肠与四川传统腊肠特性的比较研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
31-37
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Comparative research on the characteristics of shallow-fermented sausage and Sichuan traditional Sausage
作者:
白婷张旭
文献标志码:
A
摘要:
对一种具“浅发酵”特征的腊肠进行产品特性分析,并与四川传统腊肠进行了比较。结果表明,两种产品随加工进程pH、水分含量和aw值的下降,其差异不显著,而浅发酵肠pH显著更低。浅发酵肠含有显著更高量的微生物菌群,而乳酸菌和微球菌分别是浅发酵肠加工和贮藏期的优势菌群。硝酸钠残留检测结果传统腊肠亚硝酸盐为6.25 mg/kg,浅发酵香肠未检出,色度检测结果两组无显著差异。两组产品必需氨基酸含量差异较小,但总游离氨基酸和鲜味氨基酸差异显著,浅发酵肠中谷氨酸等鲜味氨基酸含量显著更高,风味物质种类和相对含量也是浅发酵肠显著更高。感官评定结果,外观、色泽和总体可接受性差异不显著,而风味和口感浅发酵肠显著更佳。
Abstract:
The characteristics of "shallow-fermented" sausage were analyzed and compared with Sichuan traditional sausage. The results showed that decrements of pH, moisture content and aw along with the processing process were not significant, and shallow-fermented sausage’s pH was significantly lower than that of Sichuan traditional sausage. The shallow-fermented sausage contains significantly higher amounts of microbial flora, while lactic acid bacteria and micrococcus are the dominant bacteria in shallow-fermented sausage during processing and storage, respectively. The concentration of sodium nitrate residue was 6.25 mg/kg in traditional sausage, while sodium nitrate residue was not detected in the shallow-fermented sausage. There was no significant difference in the colorimetric test results between two groups. The difference in essential amino acid content between two groups was not significant, but total free amino acid and umami amino acid were significantly different. The content of glutamic acid and other umami amino acids in shallow-fermented sausage was significantly higher compared with those of Sichuan traditional sausage, and flavor types and their relative contents were also significantly higher. According to sensory evaluation results, differences in appearance, color and overall acceptability is not significant, while flavor and taste of shallow-fermented sausage was much better than those of Sichuan traditional sausage.
更新日期/Last Update: 2021-04-09