多羟基醇对发酵香肠加工过程中理化性质及感官品质的影响

Effect of sorbitol on physicochemical characteristics and quality of fermented sausages during processing

研究了不同山梨糖醇添加量下，发酵香肠加工过程中主要理化性质及感官品质的变化情况。结果表明山梨糖醇添加量≤8％时，发酵剂产酸能力与对照组无显著差别，而添加量≥10％时，发酵剂产酸能力受到一定程度的抑制；发酵香肠加工过程中，水分活度逐渐降低，山梨糖醇的加入可以增大发酵香肠水分活度的降低幅度；当保持最终产品水分活度为0．85时，添加山梨糖醇组的发酵香肠水分含量均显著高于对照组（p〈0．05）。加工过程中发酵香肠非蛋白氮含量、蛋白降解指数和氨基态氮含量逐渐升高；与对照组相比，山梨糖醇添加量≥4％时蛋白降解程度显著降低（p〈0．05）。相关性分析表明发酵和烘烤过程中，山梨糖醇添加量分别与PI值和A_w呈极显著负相关，与pH呈极显著正相关（p〈0．05）。而感官分析表明不同添加量下产品的滋味和香味并无显著差别，山梨糖醇添加量≥4％时可以改善产品的口感，山梨糖醇添加量4％～8％时产品总体可接受性较高。

Changes of several main physicochemical characteristics and sensory quality of fermented sausages with different sorbitol levels were evaluated during processing. With sorbitol level 8% or more than 8%,the acid production capacity of starter cultures had no significant difference with the control group,but when sorbitol level was 10% or was more than 10%,the capacity was inhibited in some degree. A_w of fermented sausages decreased continually,while the addition of sorbitol could lead to a reduction increase of Aw during fermentation. When the final Aw of all the samples was 0.85,the moisture content of sausages with sorbitol was significantly higher than the control group（p〈0.05）. The increases in non-protein nitrogen content,PI （Proteolysis Index） value and amino nitrogen content of fermented sausages during processing were observed. When sorbitol level was 4% or was more than 4% ,the degree of protein degradation decreased significantly compared with the control group（p〈0.05）. Correlation analysis showed that there was significant negative correlation between sorbitol level and A_w,PI value,significant positive correlation between sorbitol level and pH value,respectively. Sensory analysis indicated that there was no significant difference between the aroma and flavor score of products with different sorbitol levels,the taste score improved when sorbitol level was or was ≥14%,products with 4%-8% sorbitol levels had higher overall acceptability.