关键词: 羊肉乳化香肠, 茶多酚, 甘草提取物, 电子鼻, 脂肪氧化, 风味

Abstract: The aim of this work was to evaluate the effect of the addition of tea polyphenol, licorice extract, vitamin E and chia on the quality of emulsion-type mutton sausage. Sausages with the addition of 0.04% tea polyphenol, 0.02% licorice extract, 1.0% vitamin E or 1.0% or 2.0% chia were evaluated for fat oxidation and color, and their major volatile flavor components were elucidated by principal component analysis (PCA). The composition of volatile esters, acids, alcohols and aldehyde was determined as well. It was demonstrated that the addition of natural active substances decreased the degree of lipid oxidation in the sausages compare with the blank control group, but there was no significant difference among the treatment groups (P > 0.05). The major volatile components of all samples were similar, which failed to be discriminated by PCA. L*, a*, b*, C* and H* values changed to different extents among different groups. Particularly, the addition of licorice extract and chia significantly influenced (P < 0.05) C* and H*values. The species and relative contents of esters, acids, alcohols and aldehydes in all treatment groups changed compared with the control group. The different additives had different effects on sausage quality. The lipid oxidation inhibitory activity of chia was not positively correlated with its concentration. Likewise, no significant concentration-response relationship was observed for the species and amounts of volatile flavor compounds.

Key words: emulsion-type mutton sausage, tea polyphenol, licorice extract, electronic nose, lipid oxidation, flavor