Salami风味增香剂的研制
摘要
Salami是一种深受西方消费者喜爱的发酵香肠,它的生产周期非常长,如何加快产品成熟并改善风味成为发酵香肠研究的一个热点。现有研究表明,许多都途径能明显缩短产品成熟时间,但是快速发酵产品的风味迄今为止都不十分理想。另外Salami的种类繁多,不同种类产品的风味未必都能受到中国消费者的欢迎。本课题针对上述两个问题,研究了国内消费者喜爱的Salami类型及其风味特征,在此基础上开发Salami风味增香剂,并对增香剂的效果进行了应用和验证实验,以期为发酵肉制品的快速成熟开辟一条新的途径,也为Salami在国内的推广提供参考依据。
本研究首先对18种德国和意大利类型的Salami进行了消费者测试,结果发现5种德国类型Salami和一种名为Napoli Salami的国产意式产品的风味更受测试人群的欢迎。初步分析显示,测试人群更加喜爱经过烟熏、稍具香辛料风味的Salami类型,而不太能接受生腥味和脂肪氧化味重的产品。
对18种Salami的主要化学成分、酸度、游离氨基酸和脂肪氧化程度的分析结果显示FF Milano Salami氧化最严重,德国Salami酸度和水分含量较高,脂肪氧化微弱。
挥发性成分的提取以CAR/PDMS涂层的萃取头在40℃下萃取40min作为最优吸附条件。利用GC-MS从18种Salami中共分离出136种风味成分,包括13种烷烃、23种醇类、10种醛类、14种酮类、14种酸类、10种酯类、7种杂环化合物、13种苯类、15种酚类、3种含硫化合物和28种萜类。萜类物质和含硫化合物主要来源于香辛料,对Salami整体风味的贡献视含量而定;醛类物质对风味的影响非常大,除去己醛等来源于脂肪氧化的醛类,呋喃甲醛和苯乙醛等对德国Salami的风味有重要贡献;酮类成分主要来源于发酵、饱和脂肪酸氧化和烟熏过程,其中羟基酮代表了宜人的发酵香味,环戊烯酮类等在烟熏肠体系中常见,这类物质与酚类化合物有助于形成消费者喜爱的烟熏风味;碳原子数少于6的直链脂肪酸(如丁酸),氨基酸降解产生的支链醛及其对应的醇和酸(如3-甲基丁酸)对Salami特征风味有重要贡献;杂环化合物仅存在于测试人群喜爱的Salami品种中,可能对这类型产品风味有重要影响;除此之外的醇类以及酯类对发酵肠的风味也有一些的影响,而来自于脂肪氧化和饲料的烃类对Salami风味没有贡献。
综合GC-MS和GC-O结果,在所有18种挥发性成分中,除去来自原料、香辛料和烟熏工艺的气味,丁酸、苯乙醛、3-甲基丁酸是三种德国Salami共有的重要香气活性化合物,另外,1-羟基-2-丙酮、2-乙酰呋喃和呋喃甲醛仅存在于测试人群喜爱的Salami品种中,鉴于其特殊性也将这三种物质作为后期增香剂配置的组分。为明确上述关键化合物在Salami香肠中的含量,论文进一步采用GC-MS通过标准加入法对它们进行了定量分析。
在上述研究的基础上,以德国Parmesam Salami为模板,以丁酸、苯乙醛、3-甲基丁酸、1-羟基-2-丙酮、呋喃甲醛和2-乙酰呋喃为主要风味成分,并参考实际添加到Salami中的效果,调配出了Salami风味增香剂。
最后将调配好的增香剂添加到原料肉中制成快速发酵成熟产品。感官评定结果显示应用增香剂的Salami在风味强度和总体接受性上都比对照组都有了很显著的提高,而与Parmesam Salami相比无显著性差异。上述研究说明采用发酵工艺配合增香剂来生产高品质Salami是可行的。
Salami is a kind of fermented sausages ,wiely favored by the western customers. Numerous studies have been focused on shortening the ripening time and improve the flavour of fermented sausages due to the long production time. Present researches have shown that several strategies can shorten the ripening time ,but the aroma of the fast fermented products were not very good. Moreover,there are a great varity of commercial types,their flavour are not necessarily accepted by Chinese. According to the two problems mentioned above,we have anlayzed the Salami types favored by Chinese customers,and indentifed the characteristic flavour components,on the basis we have developed Salami flavour enhancer and verifed its effect, with expect to find a new method to accelerate ripening of fermented meat products and provide reference for the popularization of Salami in China.
The result of consumer testing indicate that six types are more acceptable by the young and middle-aged Chinese comsumer ,including five German types of Salami and one named Napoli Salami.The analysis show that domestic consumers favoured the products with the flavour of spices and smoked,and disliked the products with the unpleasant odor of fat oxidation.
The results of anlysis of the main chemical, acidity, free amino acid and degree of fat oxidation show FF Milano Salami had oxidized seriously , the acidity and the water content of German Salami were lower ,and these products had oxidized slightly.
It was selected CAR/PDMS fiber absorption volatiles at 40℃for 40min as the optimum condition. by GC-MS. There were 136 compounds indentified form 18 types of Salami by GC-MS, including 13 hydrocarbons, 23 alcohols,10 aldehydes,14 ketones,14 acids,10 esters, 7 heterocyclic compounds,13 aromatic hydrocarbons, 15 phenols, 3 sulfur compounds and 28 terpenes.Terpenes and sulfur compounds mainly derived from spices,their contribution to the overall flavour depended on the content added in the products. Aldehydes had an importent influence on the flavour of Salami, besides the volatiles from lipid oxidation, phenylacetaldehyde and furfural were very important to the aroma of German Salami. ketones derived fermentation ,lipid oxidation and smoking, hydroxyketones represented pleasant fermented flavour, cyclopentanones were usually identified from smoking sausages,these compounds and phenols can help to form smoke flavoring.The fat acids with the number of carbon under six,branched chain aldehydes from amino acids catabolism together with their corresponding alcohols and acids had a greater contribution to the characteristic aroma of Salami. Heterocyclic compounds were only found in the the Salami types favored by Chinese customers ,probably had an importent influence on this kind of products. Moreover alcohols and esters had less influence to the flavour of fermented sausages . Hydrocarbons from lipid oxidation and animal feeds were useless to the flavour .
Considering the results of GC-MS and GC-O,besides the aroma from spices and smoking ,acetic acid, butyric acid, phenylacetaldehyde and 3-methylbutanoic were common odour-active components in the three German types. Hydroxyacetone , 2-acetylfuran and furfural were identified just in Salami favoured by domestic consumers. So they were choosed as a part of the Salami enhancer. These compounds mentioned above were quantified by added standards.
According the research above ,we chose Parmesam Salami as model, butyric acid, phenylacetaldehyde, 3-methylbutanoic, hydroxyacetone,2-acetyl furan and furfuralas were main compositons .Finally we developed Salami enhancer according to their real effect added in Salami.
At last, we produced fast fermented Salami by added the enhancer.The result of sensory evaluation indicated that the sample added enhancer was improved in the intensity of flavour and total acceptability than control,and there were significant difference between the sample added enhancer and Parmesam Salami. The study above proved it was feasible to produce high quality Salami by added flavour enhancer.
本研究首先对18种德国和意大利类型的Salami进行了消费者测试,结果发现5种德国类型Salami和一种名为Napoli Salami的国产意式产品的风味更受测试人群的欢迎。初步分析显示,测试人群更加喜爱经过烟熏、稍具香辛料风味的Salami类型,而不太能接受生腥味和脂肪氧化味重的产品。
对18种Salami的主要化学成分、酸度、游离氨基酸和脂肪氧化程度的分析结果显示FF Milano Salami氧化最严重,德国Salami酸度和水分含量较高,脂肪氧化微弱。
挥发性成分的提取以CAR/PDMS涂层的萃取头在40℃下萃取40min作为最优吸附条件。利用GC-MS从18种Salami中共分离出136种风味成分,包括13种烷烃、23种醇类、10种醛类、14种酮类、14种酸类、10种酯类、7种杂环化合物、13种苯类、15种酚类、3种含硫化合物和28种萜类。萜类物质和含硫化合物主要来源于香辛料,对Salami整体风味的贡献视含量而定;醛类物质对风味的影响非常大,除去己醛等来源于脂肪氧化的醛类,呋喃甲醛和苯乙醛等对德国Salami的风味有重要贡献;酮类成分主要来源于发酵、饱和脂肪酸氧化和烟熏过程,其中羟基酮代表了宜人的发酵香味,环戊烯酮类等在烟熏肠体系中常见,这类物质与酚类化合物有助于形成消费者喜爱的烟熏风味;碳原子数少于6的直链脂肪酸(如丁酸),氨基酸降解产生的支链醛及其对应的醇和酸(如3-甲基丁酸)对Salami特征风味有重要贡献;杂环化合物仅存在于测试人群喜爱的Salami品种中,可能对这类型产品风味有重要影响;除此之外的醇类以及酯类对发酵肠的风味也有一些的影响,而来自于脂肪氧化和饲料的烃类对Salami风味没有贡献。
综合GC-MS和GC-O结果,在所有18种挥发性成分中,除去来自原料、香辛料和烟熏工艺的气味,丁酸、苯乙醛、3-甲基丁酸是三种德国Salami共有的重要香气活性化合物,另外,1-羟基-2-丙酮、2-乙酰呋喃和呋喃甲醛仅存在于测试人群喜爱的Salami品种中,鉴于其特殊性也将这三种物质作为后期增香剂配置的组分。为明确上述关键化合物在Salami香肠中的含量,论文进一步采用GC-MS通过标准加入法对它们进行了定量分析。
在上述研究的基础上,以德国Parmesam Salami为模板,以丁酸、苯乙醛、3-甲基丁酸、1-羟基-2-丙酮、呋喃甲醛和2-乙酰呋喃为主要风味成分,并参考实际添加到Salami中的效果,调配出了Salami风味增香剂。
最后将调配好的增香剂添加到原料肉中制成快速发酵成熟产品。感官评定结果显示应用增香剂的Salami在风味强度和总体接受性上都比对照组都有了很显著的提高,而与Parmesam Salami相比无显著性差异。上述研究说明采用发酵工艺配合增香剂来生产高品质Salami是可行的。
Salami is a kind of fermented sausages ,wiely favored by the western customers. Numerous studies have been focused on shortening the ripening time and improve the flavour of fermented sausages due to the long production time. Present researches have shown that several strategies can shorten the ripening time ,but the aroma of the fast fermented products were not very good. Moreover,there are a great varity of commercial types,their flavour are not necessarily accepted by Chinese. According to the two problems mentioned above,we have anlayzed the Salami types favored by Chinese customers,and indentifed the characteristic flavour components,on the basis we have developed Salami flavour enhancer and verifed its effect, with expect to find a new method to accelerate ripening of fermented meat products and provide reference for the popularization of Salami in China.
The result of consumer testing indicate that six types are more acceptable by the young and middle-aged Chinese comsumer ,including five German types of Salami and one named Napoli Salami.The analysis show that domestic consumers favoured the products with the flavour of spices and smoked,and disliked the products with the unpleasant odor of fat oxidation.
The results of anlysis of the main chemical, acidity, free amino acid and degree of fat oxidation show FF Milano Salami had oxidized seriously , the acidity and the water content of German Salami were lower ,and these products had oxidized slightly.
It was selected CAR/PDMS fiber absorption volatiles at 40℃for 40min as the optimum condition. by GC-MS. There were 136 compounds indentified form 18 types of Salami by GC-MS, including 13 hydrocarbons, 23 alcohols,10 aldehydes,14 ketones,14 acids,10 esters, 7 heterocyclic compounds,13 aromatic hydrocarbons, 15 phenols, 3 sulfur compounds and 28 terpenes.Terpenes and sulfur compounds mainly derived from spices,their contribution to the overall flavour depended on the content added in the products. Aldehydes had an importent influence on the flavour of Salami, besides the volatiles from lipid oxidation, phenylacetaldehyde and furfural were very important to the aroma of German Salami. ketones derived fermentation ,lipid oxidation and smoking, hydroxyketones represented pleasant fermented flavour, cyclopentanones were usually identified from smoking sausages,these compounds and phenols can help to form smoke flavoring.The fat acids with the number of carbon under six,branched chain aldehydes from amino acids catabolism together with their corresponding alcohols and acids had a greater contribution to the characteristic aroma of Salami. Heterocyclic compounds were only found in the the Salami types favored by Chinese customers ,probably had an importent influence on this kind of products. Moreover alcohols and esters had less influence to the flavour of fermented sausages . Hydrocarbons from lipid oxidation and animal feeds were useless to the flavour .
Considering the results of GC-MS and GC-O,besides the aroma from spices and smoking ,acetic acid, butyric acid, phenylacetaldehyde and 3-methylbutanoic were common odour-active components in the three German types. Hydroxyacetone , 2-acetylfuran and furfural were identified just in Salami favoured by domestic consumers. So they were choosed as a part of the Salami enhancer. These compounds mentioned above were quantified by added standards.
According the research above ,we chose Parmesam Salami as model, butyric acid, phenylacetaldehyde, 3-methylbutanoic, hydroxyacetone,2-acetyl furan and furfuralas were main compositons .Finally we developed Salami enhancer according to their real effect added in Salami.
At last, we produced fast fermented Salami by added the enhancer.The result of sensory evaluation indicated that the sample added enhancer was improved in the intensity of flavour and total acceptability than control,and there were significant difference between the sample added enhancer and Parmesam Salami. The study above proved it was feasible to produce high quality Salami by added flavour enhancer.
引文
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2.马长伟.发酵香肠及产品开发[J].中国食品工业, 2000,7(9):30-32
3.刘士健,王建晖,李洪军.国内外香肠发酵的研究现状[J].肉类工业,2004,(6):25-27
4.徐光域,王卫,郭晓强.发酵香肠加工中的发酵剂及其应用进展[J].食品科学,2002,23(8):306-310
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