食品科学 ›› 2020, Vol. 41 ›› Issue (2): 29-36.doi: 10.7506/spkx1002-6630-20190203-020

• 食品化学 • 上一篇    下一篇

食盐添加量对哈尔滨风干肠脂质和蛋白氧化及挥发性化合物形成的影响

温荣欣,扈莹莹,殷小钰,王妍,孔保华,陈倩   

  1. (1.东北农业大学食品学院,黑龙江 哈尔滨 150030;2.岛津企业管理(中国)有限公司,辽宁 沈阳 110000)
  • 出版日期:2020-01-25 发布日期:2020-01-19
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601495);“十三五”国家重点研发计划重点专项(2016YFD0401504-03); 黑龙江省普通本科高等学校青年创新人才培养项目(UNPYSCT-2017008); 东北农业大学“青年才俊”项目(18QCQ56)

Effect of Salt Addition on Lipid and Protein Oxidation and Volatile Compound Formation in Harbin Dry Sausages

WEN Rongxin, HU Yingying, YIN Xiaoyu, WANG Yan, Kong Baohua, Chen Qian   

  1. (1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;2. Shimadzu (China) Co. Ltd., Shenyang 110000, China)
  • Online:2020-01-25 Published:2020-01-19

摘要: 研究不同食盐添加量(2.5%、2.0%、1.5%、1.0%)对哈尔滨风干肠在发酵过程中脂质及蛋白氧化的影响。结果表明,降低食盐添加量可显著降低风干肠过氧化物值以及肌原纤维蛋白和肌浆蛋白的羰基含量和表面疏水性,增加总巯基含量(P<0.05),说明NaCl对风干肠的脂质和蛋白氧化有促进作用。此外,挥发性化合物分析结果表明,各组风干肠中挥发性化合物的含量随着发酵时间的延长逐渐增加,且食盐添加量对多数化合物的生成具有显著影响(P<0.05)。随着食盐添加量的降低,醛类物质总体水平下降,酮类、酸类、酯类和醇类物质的总体水平上升。与对照组(2.5%)相比,添加2.0%食盐的样品减少了因脂质和蛋白氧化生成的醛、醇、酸类等物质,增加了微生物代谢产生的酮、醇、酸、酯类等物质,改善了风干肠的整体风味。

关键词: 哈尔滨风干肠, 食盐添加量, 脂质氧化, 蛋白氧化, 挥发性化合物

Abstract: The effects of different levels of salt addition (2.5%, 2.0%, 1.5%, and 1.0%) on the oxidation of lipids and proteins in Harbin dry sausages during fermentation were investigated. The results showed that reducing salt addition level led to lower peroxidation values, carbonyl contents and surface hydrophobicity of myofibrillar and sarcoplasmic proteins, and higher sulfhydryl contents in dry sausages (P < 0.05), indicating that NaCl can promote the oxidation of lipids and proteins in dry sausages during fermentation. Additionally, the amounts of volatile compounds in all groups gradually increased during fermentation, and there was a significant influence of salt addition on the generation of most volatile compounds (P < 0.05). With the decrease in salt addition, the total concentration of aldehydes decreased, while the total concentrations of ketones, acids, esters, and alcohols increased. Compared with the control (2.5%), there were lower concentrations of aldehydes, alcohols and acids in the sausage prepared with 2.0% salt, which were generated from the oxidation of lipids and proteins, despite higher concentrations of ketones, alcohols, acids and esters, which came from microbial metabolism. The salt addition level in dry sausages can be reduced to 2.0% given improved overall flavor of dry sausages.

Key words: Harbin dry sausages, salt addition level, lipid oxidation, protein oxidation, volatile compounds

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