摘要
为阐明不同种类白酒对广式香肠质构和风味的影响,以不添加白酒香肠为对照,以分别添加汾酒、西凤酒、桂林三花酒的广式香肠为研究对象,测定其质构特性和挥发性风味物质。结果表明,添加白酒后显著改善了香肠的质地口感,其中桂林三花酒在降低香肠硬度的同时提升了香肠的弹性,对香肠的口感有明显的改善。通过GC-MS共鉴定出63种挥发性风味化合物,包括烃类32种、酯类20种、醇类5种、醛类4种、酸类2种。主成分分析表明4种广式香肠的整体风味存在显著性差异;聚类分析表明添加白酒后广式香肠风味发生了明显变化,且汾酒和西凤酒香肠风味较为接近;采用相对气味活度值共鉴定出10种关键风味物质,正己醛、2-甲基丁酸乙酯和辛酸乙酯分别是各组香肠中最主要的关键风味物质。研究结果揭示了不同种类白酒对广式香肠质构和风味的影响,为广式香肠风味提升和新产品的开发提供一定的理论依据。
In order to elucidate the influence of different kinds of Baijiu on the texture and flavor of Cantonese sausages,the texture characteristics and volatile flavor substances of Cantonese sausages with Fenjiu,Xifeng,and Guilin Sanhua baijiu were measured separately.While sample without Baijiu used as the control.The results showed that the texture and taste of the sausage were significantly improved after the addition of Baijiu.Among them,the hardness of the sausage with Guilin Sanhua Baijiu was reduced and the elasticity was improved.Moreover,the taste of the sausage was significantly improved.A total of 63 volatile flavor compounds were identified by GC-MS,including 32 hydrocarbons,20 esters,5 alcohols,4 aldehydes,and 2 acids.By using Baijiu,the flavor of Cantonese sausages were changed significantly as analyzed by PCA analysis.The two kinds of sausage with Fenjiu and Xifengjiu were similar in flavor.A total of 10 key flavor substances were identified by relative odor activity values,and n-hexanal,ethyl 2-methylbutyrate and ethyl caprylate were the most important key flavor substances in all the sausages.The present work reveals the influence of different kinds of Baijiu on the texture and flavor of Cantonese sausages and provides a theoretical basis for the flavor improvement of Cantonese sausages and development of new products.
作者
陈泓帆
聂鑫
宋川
王卫
唐春
周勇
袁志培
赵志平
CHEN Hongfan;NIE Xin;SONG Chuan;WANG Wei;TANG Chun;ZHOU Yong;YUAN Zhipei;ZHAO Zhiping(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China;College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646099,China;Sichuan Gaojin Industrial Group Co.,Ltd.,Suining 629000,China)
出处
《食品科技》
CAS
北大核心
2022年第12期104-112,共9页
Food Science and Technology
基金
四川省科技厅应用基础项目(2022NSFSC1702)
肉类加工四川省重点实验室开放基金项目(21-R-37)
四川旅游学院科研项目(2022SCTUZD12)。
