关键词: 脂肪添加量, 发酵香肠, 脂质氧化, 蛋白质氧化, 挥发性化合物

Abstract: The effect of addition of different amounts of fat (5%, 10%, 15% and 20%) on protein and lipid oxidation in fermented sausages was investigated in this study. Meanwhile, the volatile compounds were analyzed before and after fermentation for 15 days and sensory evaluation was performed. The results showed that the thiobarbituric acid reactive substances (TBARS) value and carbonyl content significantly increased with increasing added fat. In contrast, there was a significant decrease in total sulfhydryl content (P < 0.05), evidencing that lipid and protein oxidation in fermented sausages were enhanced with increasing fat addition. The higher contents of volatile compounds formed as a result of lipid oxidation, such as aldehydes, ketones, alcohols, acids, esters and hydrocarbons, were observed in fermented sausages with higher amounts of added fat (P < 0.05). Finally, the sensory evaluation results showed that fermented sausages with 15% fat addition had significantly higher acceptability scores than those with other addition levels (P < 0.05).

Key words: fat addition, fermented sausages, lipid oxidation, protein oxidation, volatile compound formation