食品科学 ›› 2019, Vol. 40 ›› Issue (19): 69-76.doi: 10.7506/spkx1002-6630-20180824-226

• 基础研究 • 上一篇    下一篇

添加蓝莓发酵汁对法兰克福香肠抗氧化及感官品质的影响

周恒悦,邓绍林,周昌瑜,庄昕波,周光宏   

  1. (南京农业大学 动物健康与食品安全国际联合实验室,肉品加工与质量控制教育部重点实验室,农业部肉品加工重点实验室,肉类生产与加工质量安全控制协同创新中心,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:2019-10-15 发布日期:2019-10-25
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-36-11)

Effect of Fermented Blueberry Juice on Oxidative Stability and Quality Characteristics of Frankfurters

ZHOU Hengyue, DENG Shaolin, ZHOU Changyu, ZHUANG Xinbo, ZHOU Guanghong   

  1. (Joint International Research Laboratory of Animal Health and Food Safety, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2019-10-15 Published:2019-10-25

摘要: 研究蓝莓发酵汁(fermented blueberry juice,FBJ)对法兰克福香肠脂肪和蛋白氧化的抑制能力以及对其感官品质的影响。将不同质量分数的FBJ加入法兰克福香肠中,研究其对香肠贮藏过程中硫代巴比妥酸反应产物含量和羰基含量的影响,以及对香肠色泽、pH值、质构和感官评分的影响。结果表明:添加质量分数2%、4%、6%的FBJ均能够有效抑制法兰克福香肠在加工和贮藏期间脂肪和蛋白的氧化,并且在贮藏后期效果优于添加质量分数0.05%异抗坏血酸钠的香肠(P<0.05);添加FBJ的法兰克福香肠红度值、黄度值均显著高于对照组(P<0.05),但是硬度显著低于对照组(P<0.05),弹性没有显著差异(P>0.05);此外,电子鼻和感官实验中,各FBJ组与对照组的风味能明显区分开,其感官评价结果也显著优于对照组,尤其是添加质量分数4% FBJ的法兰克福香肠综合评分最高。本研究结果证明FBJ是较好的抗氧化剂,可以有效抑制法兰克福香肠加工和贮藏过程中的脂肪和蛋白质氧化,同时能够改善法兰克福香肠的感官品质。

关键词: 蓝莓发酵汁, 法兰克福香肠, 脂肪氧化, 蛋白氧化, 感官评价

Abstract: The objective of this study was to evaluate the effect of fermented blueberry juice (FBJ) on the oxidative stability and sensory analysis of frankfurters. The thiobarbituric acid reactive substances (TBARS) level, total protein carbonyl content, color, pH, texture properties and sensory evaluation of frankfurters with various amounts (2%, 4%, 6%) of FBJ were investigated. The results showed that the addition of FBJ could significantly inhibit the oxidation of lipids and proteins, and its effect was better than that of 0.05% sodium D-isoascorbate (P < 0.05) at the late storage stage. Frankfurters with FBJ had significantly higher a* and b* values but significantly reduced hardness when compared to the control (P < 0.05). Yet, there was no significant difference in elasticity (P > 0.05). Using electronic nose and sensory evaluation, the flavor of frankfurters with FBJ was clearly discriminated from that of the control; the sensory quality of frankfurters with FBJ was better than that of the control, and the highest sensory score was obtained with addition of 4% FBJ. This experiment confirmed that FBJ had good antioxidant properties, and could effectively inhibit the oxidation of lipids and proteins and improve the sensory quality of frankfurters.

Key words: fermented blueberry juice, frankfurter, lipid oxidation, protein oxidation, sensory evaluation

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