“皇上皇”广式腊肠品质及风味成分分析

Quality Characteristics and Flavor Components of “Huangshanghuang” Sausage

以"皇上皇"广式腊肠为研究对象,研究其水分、pH值、微生物菌相分布、挥发性风味成分。结果表明:水分含量14.93%、水分活度0.672能够有效避免大多数微生物的污染,利于贮藏;pH6.31,呈弱酸性;菌相分析发现,"皇上皇"广式腊肠中微生物主要包括乳酸菌和球菌类;风味物质分析发现醇类物质的含量是最高的,酯类物质的种类最为丰富,其中乙醇、己酸乙酯、丁酸乙酯3种成分分别占53.63%、23.38%、3.64%,共占总挥发物的80.65%,对产品风味的影响极为重要。

This study evaluated quality properties of＂Huangshanghuang＂ Cantonese sausage such as moisture content, pH, bacterial flora distribution as well as its volatile flavor compounds. Its moisture content and water activity were 14.93% and 0.672, respectively, which could avoid microbial contamination. Its pH was 6.31, slightly acidic. Lactic acid bacteria and coccus were the main microbial species in ＂Huangshanghuang＂ sausage. The content of alcohols was the highest among all the identified volatile flavor compounds and esters were the most diverse group. Ethyl alcohol, ethyl caproate and butanoic acid 1-ethyl ester accounted for 53.63%, 23.38% and 3.64%, respectively, and 80.65% together of the total volatile flavor compounds.