不同亚硝酸盐添加量的低温蒸煮香肠的风味研究

食品科学 ›› 2007, Vol. 28 ›› Issue (12): 366-371.

不同亚硝酸盐添加量的低温蒸煮香肠的风味研究

董庆利, 郭黎洋, 屠康, 刘登勇, 王海, 陈育彦

南京农业大学食品科技学院；南京农业大学食品科技学院江苏南京210095上海理工大学食品与生物技术研究所；上海200093；江苏南京210095；

出版日期:2007-12-15 发布日期:2011-11-22

Study on Cooked Sausage Flavor with Different Amounts of Nitrite Addition

DONG Qing-Li, GUO Li-Yang, TU Kang, LIU Deng-Yong, WANG Hai, CHEN Yu-Yan

1.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2.Institute of Food and Biological Technology, University of Shanghai for Science and Technology, Shanghai 200093, China

Online:2007-12-15 Published:2011-11-22

摘要/Abstract

摘要： 应用顶空固相微萃取法(solid phase microextraction,SPME)对不同亚硝酸盐添加量(0、50、100和150mg/kg)的低温蒸煮香肠冷藏10d的挥发性物质进行了分离,并应用气相色谱-质谱联用方法(gas chromatography/mass spectrometry,GC-MS)对挥发性物质进行了分析和鉴定。结果表明,共有52种风味物质被检出,其中醇类20种,醛类6种,酮类4种,酸类、酯类和烃类各1种,萜烯类3种,含氮化合物6种,含氧化合物2种,芳香族化合物8种。添加亚硝酸盐后蒸煮香肠新检出的风味物质是乙醇、1-丁醇、(E)-2-己烯-1-醇、(E)-2-庚烯-1-醇、(E)-2-辛烯-1-醇、薄荷醇、3-甲基丁醛、己酸、松萜和4-硝基临苯二酰胺;添加亚硝酸盐后未检出的风味物质是罗勒烯、吡咯和四甲基吡嗪。添加亚硝酸盐后蒸煮香肠的腌肉风味(cured-meatflavor)得到了加强,150mg/kg亚硝酸钠添加组的多种风味物质相对含量明显增加。

关键词: 亚硝酸盐, 蒸煮香肠, 风味, SPME, GC-MS

Abstract: The flavor characteristics of cooked sausage with different amounts of nitrite addition((0, 50, 100 and 150 mg/kg) were studied. The volatile flavor compounds of cooked sausages were extracted by solid phase microextraction (SPME), and then identified by gas chromatography/mass spectrometry (GC-MS). It indicated that 52 compounds are found in the cooked sausage at 10day refrigerated storage, including 20 kinds of alcohols, 6 aldehydes, 4 ketones, and each of some acid, ester and hydrocarbons together with 3 terpenes, 6 nitrogen, 2 oxygenous and 8 acyclic compounds. However, after the addition of different amounts nitrites, new volatile flavor compounds from cooked sausages are found to be ethanol, 1-butanol, 2-hexen-1-ol,(E)-, 2-hepten-1-ol,(E)-, 2-octen-1-ol,(E)-, menthol, butanal,3-methyl-, hexanoic acid, pinene and 4-nitrophthalamide, but 3 compounds, namely beta-ocimeney, 1H-pyrrole and pyrazine,tetramethyl-are not identified in nitrites added sausages. In conclusion, the cured-meat flavor of cooked sausage is enhanced after nitrite additions, and total relative contents of volatile flavor compounds from 150 mg/kg nitrite addition increase obviously in comparison with cooked sausage without nitrite addition.

Key words: nitrite, cooked sausage, flavor, SPME, GC-MS

董庆利, 郭黎洋, 屠康, 刘登勇, 王海, 陈育彦. 不同亚硝酸盐添加量的低温蒸煮香肠的风味研究[J]. 食品科学, 2007, 28(12): 366-371.

DONG Qing-Li, GUO Li-Yang, TU Kang, LIU Deng-Yong, WANG Hai, CHEN Yu-Yan. Study on Cooked Sausage Flavor with Different Amounts of Nitrite Addition[J]. FOOD SCIENCE, 2007, 28(12): 366-371.

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