绿茶提取物、亚硝酸钠及其混合物对意式发酵肠滋味物质的影响

doi:10.7506/spkx1002-6630-201315023

食品科学

绿茶提取物、亚硝酸钠及其混合物对意式发酵肠滋味物质的影响

林玉海1，张新亮1，周光宏2

1.荷美尔中国研发创新中心，上海 200436；2.南京农业大学国家肉品质量安全控制工程技术研究中心，江苏南京 210095

出版日期:2013-08-15 发布日期:2013-09-03
通讯作者: 林玉海

Effects of Green Tea Extract, Nitrite and Their Combination on Taste-active Compounds in Italian Fermented Sausage

LIN Yu-hai1，ZHANG Xin-liang1，ZHOU Guang-hong2

1. Hormel China Idea and Innovation Center, Shanghai 200436, China；2. National Center of Meat Quality and Safety Control,
Nanjing Agricultural University, Nanjing 210095, China

Online:2013-08-15 Published:2013-09-03
Contact: LIN Yu-hai

摘要/Abstract

摘要：

研究不同处理条件对意式发酵肠在加工和冷藏期间滋味物质游离氨基酸(FAA)、小肽和核苷酸的影响。结果表明：意式发酵肠的FAA随时间延长而显著升高。亚硝酸钠(NT)和绿茶提取物(GT＋NT)处理显著降低了意式发酵肠总FAA含量，GT对总FAA含量无显著影响。NT和GT-NT显著抑制了鲜味氨基酸Glu和Asp的产生，而GT对Asp无显著影响。NT和GT＋NT显著抑制了意式发酵肠中最丰富的苦味FAA Leu、Val和Ile。3组处理都显著抑制了甜味FAA Ala和Gly的产生。小肽物质含量随时间延长而显著升高。3组处理都显著抑制了意式发酵肠总小肽物质的产生，GT具有显著的优势，其次是GT＋NT，最后是NT。总的风味核苷酸随加工和冷藏时间的延长而显著升高。添加GT显著促进了意式发酵肠风味核苷酸的产生，NT和GT＋NT对风味核苷酸无显著影响。

关键词: 意式发酵肠, 绿茶提取物, 亚硝酸钠, 游离氨基酸, 小肽, 核苷酸

Abstract:

The changes in taste-active compounds such as FAA, peptides and nucleotide in Italian fermented sausage during
processing and storage were explored. Results showed that NT and GT＋NT significantly reduced the content of total FAA,
however, which was not affected by GT alone. NT and GT＋NT significantly inhibited the production of umami amino acids,
such as Glu and Asp, and bitter amino acids such as Leu, Val and Ile, while GT had no significant effect on the generation
of Asp. All treatments significantly inhibited sweet amino acid such as Ala and Gly. GT, NT and GT＋NT significantly
inhibited the production of total peptides, and GT had a stronger effect. The content of total flavor-active nucleotides revealed
a significant increase during processing and storage. GT could significantly promote the increase of GMP and IMP, whereas
NT and GT＋NT did not affect the nucleotides.

Key words: Italian fermented sausage, green tea extract, sodium nitrite, FAA, peptide, nucleotide

中图分类号:

TS251.65

林玉海1，张新亮1，周光宏2. 绿茶提取物、亚硝酸钠及其混合物对意式发酵肠滋味物质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201315023.

LIN Yu-hai1，ZHANG Xin-liang1，ZHOU Guang-hong2. Effects of Green Tea Extract, Nitrite and Their Combination on Taste-active Compounds in Italian Fermented Sausage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201315023.

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绿茶提取物、亚硝酸钠及其混合物对意式发酵肠滋味物质的影响

Effects of Green Tea Extract, Nitrite and Their Combination on Taste-active Compounds in Italian Fermented Sausage

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