天然抗氧化剂对广式腊肠感官品质及挥发性风味物质的影响
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摘要
为了分析添加茶多酚、甘草提取物和葡萄酒对广式腊肠颜色、风味和挥发性物质组分的影响,制备了产品1(对照组)、产品2(在乙醇添加量不变的情况下用葡萄酒替代白酒)、产品3(添加0.04‰的茶多酚)、产品4(添加0.02‰的甘草提取物)和产品5(添加0.02‰的茶多酚和0.01‰的甘草提取物)。PCA和LDA分析结果显示,除产品5主体风味有微小差异外,其它组产品间主体风味差异不明显。添加葡萄酒、茶多酚和甘草提取物对腊肠瘦肉的L*、b*和h*具有显著影响;复合添加茶多酚和甘草提取物,对产品瘦肉的a*、b*、C*和h*具有显著影响;在乙醇添加量不变的情况下,添加葡萄酒对产品脂肪的L*、a*、b*、C*和h*均具有显著影响,尤其是a*、b*和C*;添加茶多酚和甘草提取物对产品脂肪颜色影响不明显,尤其是b*和C*;不同组产品间烷烃类、芳香族类和醛类物质含量差异不明显;与对照组相比,添加葡萄酒和天然抗氧化剂使酯类物质相对含量降低,而酮类和烯烃类物质相对含量增加。
Product No.1(control), No.2(red wine replacement, RW), No.3(0.04‰ tea polyphenol added, TP),No.4(0.02‰ licorice extract, LE) and No.5(0.02‰ tea polyphenol and 0.01‰ licorice extract, TL) were made, and the effect on color, flavor differences and volatile substances was analysised. As shown in the principal component(PCA)and linear discriminant analysis(LDA), except No.5, no obvious difference between other products was found. The addition had significant effects on L*, b*and h*of lean of the product. The compound addition of TP and LE had significant effects on a*, b*, C*and h*of lean of No 5. L*, a*, b*, C*and h*of fat changed obviously by the replacement of red wine in No.2. No.3 and No.4 shared asimilar color. The content of alkanes, polycyclic aromatic hydrocarbon and aldehydes had no significant differences. Compared with the control products, the ester relative content reduced with the addition of RW and natural active material, while the ketones and olefins increased.
Product No.1(control), No.2(red wine replacement, RW), No.3(0.04‰ tea polyphenol added, TP),No.4(0.02‰ licorice extract, LE) and No.5(0.02‰ tea polyphenol and 0.01‰ licorice extract, TL) were made, and the effect on color, flavor differences and volatile substances was analysised. As shown in the principal component(PCA)and linear discriminant analysis(LDA), except No.5, no obvious difference between other products was found. The addition had significant effects on L*, b*and h*of lean of the product. The compound addition of TP and LE had significant effects on a*, b*, C*and h*of lean of No 5. L*, a*, b*, C*and h*of fat changed obviously by the replacement of red wine in No.2. No.3 and No.4 shared asimilar color. The content of alkanes, polycyclic aromatic hydrocarbon and aldehydes had no significant differences. Compared with the control products, the ester relative content reduced with the addition of RW and natural active material, while the ketones and olefins increased.
引文
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[2]唐静,张迎阳,吴海舟,等.传统腌腊肉制品挥发性风味物质的研究进展[J].食品科学,2014,35(15):283-288.
[3]SEGURA J,ESCUDERO R,ROMERO DE AVILAM D,et al.Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat[J].Meat Science,2015,103:90-95.
[4]MORONEY N C,O'GRADYM N,ROBERTSON RC,et al.Influence of level and duration of feeding polysaccharide(laminarin and fucoidan)extracts from brown seaweed(Laminaria digitata)on quality indices of fresh pork[J].Meat Science,2015,99:132-141.
[5]JONES M,HOFFMAN L C,MULLER M.Effect of rooibos extract(Aspalathuslinearis)on lipid oxidation over time and the sensory analysis of blesbok(Damaliscus pygargus phillipsi)and springbok(Antidorcas marsupialis)dro觕wors[J].Meat Science,2015,103:54-60.
[6]ZHANG Y W,LUO H L,LIU K,et al.Antioxidant effects of liquorice(Glycyrrhiza uralensis)extract during aging of longissimus thoracis muscle in Tan sheep[J].Meat Science,2015,105:38-45.
[7]CHEN H S H,DIAO J J,LI Y Y,et al.The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein[J].Meat Science,2016,111:60-66.
[8]ARMENTEROS M,MORCUENDE D,VENTANASJ,et al.The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation[J].Meat Science,2016,116:253-259.
[9]PINTADO T,HERRERO A M,JIM魪NEZ-COLMEN-ERO F,et al.Strategies for incorporation of chia(Salvia hispanica L.)in frankfurters as a healthpromoting ingredient[J].Meat Science,2016,114:75-84.
[10]MANCINI S,PREZIUSO G,DAL BOSCO A,et al.Effect of turmeric powder(Curcuma longa L.)and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers[J].Meat Science,2015,110:93-100.
[11]LEAL DE ALMEIDA P,NEPOMUCENO DE LIMAS,LACERDA COSTA L,et al.Effect of jabuticaba peel extract on lipid oxidation,microbial stability and sensory properties of Bologna-type sausages during refrigerated storage[J].Meat Science,2015,110:9-14.
[12]孙杰,蒲丹丹,陈海涛,等.五香牛肉干挥发性风味成分的分离与鉴定[J].食品科学,2016,37(6):121-125.
[13]常海军,周文斌,朱建飞.重庆城口香肠挥发性风味成分的分离与鉴定[J].食品科学,2016,37(6):146-152.
[14]刘文营,张振琪,成晓瑜,等.干腌咸肉加工过程中品质特性及挥发性成分的变化[J].肉类研究,2016,30(1):6-10.
[15]MART魱NEZ-ONANDI N,RIVAS-CA譙EDO A,PI-CON A,et al.Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage[J].Meat Science,2016,122:101-108.
[16]孙洁雯,杨克玉,李燕敏,等.SDE结合GC-MS分析王致和臭豆腐中的特征香气成分[J].食品科学,2015,36(16):127-131.
[17]JANE譒D,KANTAR D,KREFT S,et al.Identification of buckwheat(Fagopyrum esculentummoench)aroma compounds with GC-M S[J].Food Chemistry,2009,112:120-124.
[18]中华人民共和国国家卫生部.GB 2760-2011食品添加剂使用标准[S].北京:中国标准出版社,2011.
[19]BAUGREET S,KERRY J P,BOTINESTEAN C,et al.Development of novel fortified beef patties with added functional protein ingredients for the elderly[J].Meat Science,2016,122:40-47.
[20]刘文营,李迎楠,成晓瑜,等.低温高压及预先添加NaCl对牛骨汤的煮制效果及风味成分的影响[J].肉类研究,2016,30(4):6-10.
[21]NEETHLING N E,SUMAN S P,SIGGE G O,et al.Muscle-specific colour stability of blesbok(Damalis cus pygargus phillipsi)meat[J].Meat Science,2016,119:69-79.
[22]RIAZI F,ZEYNALI F,HOSEINI E,et al.Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems[J].Meat Science,2016,121:350-358.