乳化型香肠中脂肪氧化及控制的研究
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摘要
脂肪氧化是乳化香肠变质变味的主要因素之一,所以脂质氧化的程度就是衡量乳化香肠制品品质优劣的重要指标之一。
通过测定确定TBA反应的基本条件(反应时间、温度、pH值等),研究对TBA反应的干扰因素,以及对TBA方法(水蒸气蒸馏法、酸萃取法)乳化香肠的适用性做比较。得出测定乳化型香肠脂肪氧化的方法为酸萃取法且三氯乙酸的浓度为10%,反应条件为95℃水浴加热50分钟。
使用国标中规定的五种天然抗氧化剂:茶多酚,植酸,甘草抗氧物,竹叶抗氧物以及迷迭香提取物。将其按照不同比例添加到乳化香肠中,通过对其氧化值的测定、有交互作用的正交试验、质构分析、感官评价以及挥发性成分研究这五种天然抗氧化剂在乳化香肠中的抗氧化活性。最后确定当天然抗氧化剂茶多酚添加量为0.2,植酸为0.1,甘草抗氧物为0.1,竹叶抗氧物为0.2g/kg时抗氧化效果最好,并且在感官评定综合评定中得分最高。
另外采用丁香、连翘、桂皮为原料的三种香辛料提取物对乳化香肠中的抗氧化作用进行了研究。将其按照不同比例添加到乳化香肠中,通过对其氧化值的测定、有交互作用的正交试验、质构分析、感官评价以及挥发性成分得出当香辛料提取物丁香添加量为1.5%,桂皮为1.5%,连翘1.0%时抗氧化效果最好,并且在感官评定综合评定中得分最高。
应用模糊数学的方法对香肠的感官评定进行分析,能够将主观因素客观合理的转化,使评价更客观公平。首先对香肠产品质量等级评定为:优秀,良好,一般,较差四个等级,然后对感观因素集:外部特征,色泽,口感,风味,切片性,内部特征,评判指标做出单层次综合评判,然后进行权重向量选择,再运用综合评判结果进行比较得出最优方案。在挥发性成份测定中,应用气质联机对香肠风味提取物进行分析。结果表明主要为小分子的醛、醇、酸、酯等。
Due to the oxidation of the fat, the emulsion sausage is eazy to go bad, so oxidation rate of the liqid is an important data to measure thequality of emulsion sausage.
In this thesis, how do the basic reaction conditions (time, temperature, pH value and so on) affect the value of TBA method and which measure is more suitable for emulsion sausage were tested. It has been confirmed that for the emulsion susage, the suitable measure method was to extract and the concentration of TCA is 10%, reaction temperature was 95 degree water bath in 50 minutes.
Five nature antioxidant, which have been formulated in national standards, have been chosen, they were TP, phytic acid, Licorice root antioxidant, AOB and Rosmarinus Officinalis. They were add into emulsion sausage in different amount to test the oxidation rate, interaction orthogonal experiment, texture analyze, sensory evaluation and volatile chemical ingredients study, then, antioxidant activity were surveyed by those test results. The results were the best antioxidant effect and the sensory evaluation effect appeard at the same time when TP is 0.2, phytic acid is 0.1, LRA is 0.1, AOB is 0.2g/kg.
Futher more, spices extracts, which including clove, forsythia suspensa, cinnamon was used to teat its antioxidant effect for the emulsion sausage. Interaction orthogonal experiment, texture analyze, sensory evaluation and volatile chemical ingredients study were used, then, antioxidant activity were surveyed by those test results. The results were the best antioxidant effect and the sensory evaluation effect appeard at the same time when the amount are clove 1.5%, forsythia suspensa 1.5%, cinnamon 1.0%.
In order to transform the subjective fctors into objective factors, fuzzy mathematics was used for sensory evaluation. There were four levels to measure the sausage quality, and single-tier synthetical judgements were made by testing sensory factor collection, including colour, crunchiness, flavor, slice up character, inner character. Finally synthetic judgment was made by weight vector chosen to educe to suitable solution.
Volatile constituents of the sausage were tested by GC-MS. And the result were aldehyde, mellow, acid, ester etc which were from hydrolyzing and oxidationing by fat.
通过测定确定TBA反应的基本条件(反应时间、温度、pH值等),研究对TBA反应的干扰因素,以及对TBA方法(水蒸气蒸馏法、酸萃取法)乳化香肠的适用性做比较。得出测定乳化型香肠脂肪氧化的方法为酸萃取法且三氯乙酸的浓度为10%,反应条件为95℃水浴加热50分钟。
使用国标中规定的五种天然抗氧化剂:茶多酚,植酸,甘草抗氧物,竹叶抗氧物以及迷迭香提取物。将其按照不同比例添加到乳化香肠中,通过对其氧化值的测定、有交互作用的正交试验、质构分析、感官评价以及挥发性成分研究这五种天然抗氧化剂在乳化香肠中的抗氧化活性。最后确定当天然抗氧化剂茶多酚添加量为0.2,植酸为0.1,甘草抗氧物为0.1,竹叶抗氧物为0.2g/kg时抗氧化效果最好,并且在感官评定综合评定中得分最高。
另外采用丁香、连翘、桂皮为原料的三种香辛料提取物对乳化香肠中的抗氧化作用进行了研究。将其按照不同比例添加到乳化香肠中,通过对其氧化值的测定、有交互作用的正交试验、质构分析、感官评价以及挥发性成分得出当香辛料提取物丁香添加量为1.5%,桂皮为1.5%,连翘1.0%时抗氧化效果最好,并且在感官评定综合评定中得分最高。
应用模糊数学的方法对香肠的感官评定进行分析,能够将主观因素客观合理的转化,使评价更客观公平。首先对香肠产品质量等级评定为:优秀,良好,一般,较差四个等级,然后对感观因素集:外部特征,色泽,口感,风味,切片性,内部特征,评判指标做出单层次综合评判,然后进行权重向量选择,再运用综合评判结果进行比较得出最优方案。在挥发性成份测定中,应用气质联机对香肠风味提取物进行分析。结果表明主要为小分子的醛、醇、酸、酯等。
Due to the oxidation of the fat, the emulsion sausage is eazy to go bad, so oxidation rate of the liqid is an important data to measure thequality of emulsion sausage.
In this thesis, how do the basic reaction conditions (time, temperature, pH value and so on) affect the value of TBA method and which measure is more suitable for emulsion sausage were tested. It has been confirmed that for the emulsion susage, the suitable measure method was to extract and the concentration of TCA is 10%, reaction temperature was 95 degree water bath in 50 minutes.
Five nature antioxidant, which have been formulated in national standards, have been chosen, they were TP, phytic acid, Licorice root antioxidant, AOB and Rosmarinus Officinalis. They were add into emulsion sausage in different amount to test the oxidation rate, interaction orthogonal experiment, texture analyze, sensory evaluation and volatile chemical ingredients study, then, antioxidant activity were surveyed by those test results. The results were the best antioxidant effect and the sensory evaluation effect appeard at the same time when TP is 0.2, phytic acid is 0.1, LRA is 0.1, AOB is 0.2g/kg.
Futher more, spices extracts, which including clove, forsythia suspensa, cinnamon was used to teat its antioxidant effect for the emulsion sausage. Interaction orthogonal experiment, texture analyze, sensory evaluation and volatile chemical ingredients study were used, then, antioxidant activity were surveyed by those test results. The results were the best antioxidant effect and the sensory evaluation effect appeard at the same time when the amount are clove 1.5%, forsythia suspensa 1.5%, cinnamon 1.0%.
In order to transform the subjective fctors into objective factors, fuzzy mathematics was used for sensory evaluation. There were four levels to measure the sausage quality, and single-tier synthetical judgements were made by testing sensory factor collection, including colour, crunchiness, flavor, slice up character, inner character. Finally synthetic judgment was made by weight vector chosen to educe to suitable solution.
Volatile constituents of the sausage were tested by GC-MS. And the result were aldehyde, mellow, acid, ester etc which were from hydrolyzing and oxidationing by fat.
引文
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