黑松露不同预处理温度对中式香肠品质的影响

Effects of different pretreatment temperatures of Tuber melanosporum on the qualities of Chinese sausage

中文关键词:  中式香肠  黑松露  脂肪酶  品质特征

英文关键词:Chinese sausage  Tuber melanosporum  lipase  qualities characteristic

中文摘要:

      目的 探究黑松露不同预处理温度对中式香肠品质的影响。方法 将黑松露添加到中式香肠中, 采用不同温度对黑松露进行预处理, 考察其对中式香肠品质的影响。结果 直接添加黑松露在中式香肠中, 可引起脂类水解, 使酸价与b*值显著升高(P<0.05), L*值、硬度、弹性、咀嚼性及感官评分显著降低(P<0.05), 对a*值和内聚性无显著影响(P>0.05)。当60 ℃处理黑松露30 min后添加到中式香肠中, 感官品质最好, 与空白组(未添加黑松露)相比挥发性化合物相对含量差异显著。通过正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis, OPLS-DA)发现2种挥发性化合物相对含量显著降低[变量权重重要性(variable importance in projection, VIP)>1.0, Student t检验的P<0.05和差异倍数(fold change, FC)<0.5], 29种挥发性化合物相对含量显著增加(VIP>1.0, P<0.05, FC>2)。结论 当黑松露60 ℃处理30 min添加到中式香肠中, 在不影响中式香肠感官品质的前提下改善了中式香肠的风味, 为工业化中式香肠品质的改善提供了一定的理论依据。

英文摘要:

      Objective To explore the effects of different pretreatment temperatures of Tuber melanosporum on the qualities of Chinese sausage. Methods Tuber melanosporum was added to Chinese sausage and pretreated at different temperatures to investigate its effects on the qualities of Chinese sausage. Results The addition of Tuber melanosporum in Chinese sausage could cause lipid hydrolysis, significantly increase acid value and b* values (P<0.05), significantly reduce L* values, hardness, springiness, chewiness and sensory score (P<0.05), but had no significant effects on a* values and cohesiveness (P>0.05). When Tuber melanosporum was treated at 60 ℃ for 30 min and added to Chinese sausage, the sensory qualities were the best, and the relative content of volatile compounds were significantly different from that of the blank group (without the addition of Tuber melanosporum). The orthogonal partial least squares discriminant analysis (OPLS-DA) showed that the relative content of the 2 kinds of volatile compounds decreased significantly [variable importance in projection (VIP)>1.0, P of Student t test <0.05 and fold change (FC)<0.5] and the relative content of the 29 kinds of volatile compounds increased significantly (VIP>1.0, P<0.05, FC>2). Conclusion When Tuber melanosporum is added to Chinese sausage after being treated at 60 ℃ for 30 min, the flavor of Chinese sausage can be improved without affecting the sensory qualities of Chinese sausage, which provides a certain theoretical basis for improving the qualities of industrial Chinese sausage.