烘烤中广式腊肠挥发性风味成分及脂质的变化

doi:10.7506/spkx1002-6630-201016045

食品科学 ›› 2010, Vol. 31 ›› Issue (16): 208-212.doi: 10.7506/spkx1002-6630-201016045

烘烤中广式腊肠挥发性风味成分及脂质的变化

龙卓珊^{1 , 2}，徐玉娟¹，杨万根^{1 ,*} ，潘思轶²，唐道邦¹

1.广东省农业科学院农业生物技术研究所
2.华中农业大学食品科学技术学院

收稿日期:2009-11-24 修回日期:2010-05-08 出版日期:2010-08-25 发布日期:2010-12-29
通讯作者: 杨万根 E-mail:yangwangen08@163.com
基金资助:
广州市重点科技项目(2007Z1-E6011)；广东省科技计划项目(2008B080203006)；中山市科技计划项目(20092A124)

Changes in Volatile Flavor Components and Lipids of Cantonese Style Sausage during Oven Roasting

LONG Zhuo-shan1,2，XU Yu-juan1，YANG Wan-gen1,*，PAN Si-yi2，TANG Dao-bang1

1. Agricultural Biotechnology Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China；
2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2009-11-24 Revised:2010-05-08 Online:2010-08-25 Published:2010-12-29
Contact: YANG Wan-gen1,*， E-mail:yangwangen08@163.com

摘要/Abstract

摘要：

研究广式腊肠的风味形成机理，探索烘烤过程中广式腊肠的挥发性风味物质、游离脂肪酸、硫代巴比妥酸(TBA)值和羰基值的变化规律。结果显示，酯类和醇类化合物是烘烤过程中广式腊肠挥发性风味物质的主体成分；各类游离脂肪酸总含量在烘烤过程中呈增加的趋势，其中不饱和脂肪酸的质量分数在烘烤至32h 后呈下降的趋势，而饱和脂肪酸的质量分数则略有上升；TBA 值和羰基值的变化显著，但在广式腊肠烘烤过程中没有发现大量的醛、酮类物质存在，这可能与脂肪酸进一步与醇反应生成酯有关。所以，广式腊肠在烘烤过程中脂肪不断氧化水解，且氧化程度逐渐加深，酯类化合物不断增加。

关键词: 广式腊肠, 烘烤, 挥发性风味, 脂质, 游离脂肪酸

Abstract:

In order to disclose the development mechanism of volatile flavor in Cantonese style sausage, the changes in its volatile flavor compounds, free fatty acids, triobarbituric acid value (TBA) and carbonyl value were investigated during oven roasting. The results showed that ester compounds were the most dominant ones responsible for Chinese Cantonese sausage s volatile flavor, followed by alcohol compounds. The total content of free fatty acids increased, and the percentage of unsaturated free fatty acids decreased with increasing roasting time (over 32 h), but a opposite change trend was observed for that of saturated free fatty acids. The changes in TBA and carbonyl values were both significant while a small generation of aldehyde and ketone compounds was found during oven roasting, which was probably the result of generating the esters by the reaction of alcohol compounds with fatty acids. Hence, it can be concluded that oxidation and hydrolysis in Cantonese styles sausage is gradually performed during oven roasting and that as a result, esters are continuously produced.

Key words: Cantonese style sausage, oven roasting, volatile flavor, lipids, free fatty acids

中图分类号:

TS251.1

龙卓珊1,2，徐玉娟1，杨万根1,*,潘思轶2，唐道邦1. 烘烤中广式腊肠挥发性风味成分及脂质的变化[J]. 食品科学, 2010, 31(16): 208-212.

LONG Zhuo-shan1,2，XU Yu-juan1，YANG Wan-gen1,*，PAN Si-yi2，TANG Dao-bang1. Changes in Volatile Flavor Components and Lipids of Cantonese Style Sausage during Oven Roasting[J]. FOOD SCIENCE, 2010, 31(16): 208-212.

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烘烤中广式腊肠挥发性风味成分及脂质的变化

Changes in Volatile Flavor Components and Lipids of Cantonese Style Sausage during Oven Roasting

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