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中国精品科技期刊2020
尤天棋,何济坤,李丹,等. 川味五香香肠的常规理化和微生物特性及挥发性风味物质分析[J]. 食品工业科技,2024,45(14):1−10. doi: 10.13386/j.issn1002-0306.2023080055.
引用本文: 尤天棋,何济坤,李丹,等. 川味五香香肠的常规理化和微生物特性及挥发性风味物质分析[J]. 食品工业科技,2024,45(14):1−10. doi: 10.13386/j.issn1002-0306.2023080055.
YOU Tianqi, HE Jikun, LI Dan, et al. Regular Physicochemical and Microbiological Properties and Volatile Flavors of Sichuan Wu xiang-style Sausage[J]. Science and Technology of Food Industry, 2024, 45(14): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080055.
Citation: YOU Tianqi, HE Jikun, LI Dan, et al. Regular Physicochemical and Microbiological Properties and Volatile Flavors of Sichuan Wu xiang-style Sausage[J]. Science and Technology of Food Industry, 2024, 45(14): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080055.

川味五香香肠的常规理化和微生物特性及挥发性风味物质分析

Regular Physicochemical and Microbiological Properties and Volatile Flavors of Sichuan Wu xiang-style Sausage

  • 摘要: 以成都地区香肠为代表分析川味五香香肠的常规理化和微生物特性及挥发性风味特征,揭示川味五香香肠的品质特性。结果表明,川味五香香肠的水分含量为11.73%±1.64%、pH为5.68±0.06、硫代巴比妥酸值(thiobarbituric acid reactive substances,TBARS)为1.47±0.48 mg/kg、亚硝酸盐含量为1.31±0.12 mg/kg,亮度值(L*)、红度值(a*)、黄度值(b*)分别为48.12±1.46、16.08±0.91、18.31±0.73,菌落总数、疑似葡萄球菌数、疑似乳酸菌数和肠杆菌数分别为7.09±0.14、5.74±0.23、7.64±0.14、4.27±0.15 lg CFU/g。从川味五香香肠样品中共检测出97种挥发性风味物质,气味活度值OAV大于1的共有挥发性物质有22种,是川味五香香肠的主要挥发性风味物质。经主成分载荷图分析可知,(+)-柠檬烯、芳樟醇、草蒿脑对香肠的典型风味贡献最大,赋予了川味五香香肠柑橘、薄荷、花香、薰衣草、甘草、茴香的气味特征。研究结果揭示了川味五香香肠主要挥发性物质及典型风味特征,为进一步研究川味五香香肠的风味特征奠定了基础。

     

    Abstract: Regular physicochemical and microbiological properties and volatile flavors of Sichuan Wu xiang-style sausages collected from Chengdu City were analyzed and used to reveal the quality characteristics of Sichuan Wu xiang-style sausage. The results showed that moisture content was 11.73%±1.64%, pH value was 5.68±0.06, TBARS value was 1.47±0.48 mg/kg, nitrite content was 1.31±0.12 mg/kg, and L*, a*, and b* was 48.12±1.46, 16.08±0.91, 18.31±0.73 respectively. The aerobic plate count, suspected staphylococci count, suspected lactic acid bacteria count, and Enterobacteriaceae count was 7.09±0.14, 5.74±0.23, 7.64±0.14 and 4.27±0.15 lg CFU/g, respectively. 97 kinds of volatile compounds were totally detected from Sichuan Wu xiang-style sausage samples, and 22 shared volatile compounds with odor activity value (OAV) greater than 1 were regarded as the main volatile flavors. Furthermore, it was showed that (+)-limonene, linalool and artemisia brain contributed most to the typical flavor of Wu xiang-style sausage through the loading plot of principal component analysis, imparting citrus, mint, floral, lavender, liquorice, and aniseed odors. The results obtained revealed the main volatile compounds and typical flavor characteristics of Sichuan Wu xiang-style sausage, and laid foundations for further researches on the flavor characteristics of Sichuan Wu xiang-style sausage.

     

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