摘要
采用色差仪、质构仪和气相色谱-质谱-嗅闻联用分别测定香肠色泽、质构和挥发性风味物质,研究木熏工艺和液熏工艺对香肠食用品质的影响。结果表明:不同烟熏工艺下,样品红度(a*)值差异不显著(P>0.05);弹性差异显著(P<0.05),液熏样品弹性大于木熏样品;木熏样品中检出52种主要挥发性风味物质,其中酚类物质15种;液熏样品检出49种主要挥发性风味物质,其中酚类物质14种。
The effects of different smoking methods, traditional wood smoking and liquid smoke on the eating quality of smoked sausage were investigated by measuring sausage color, texture and volatile compounds using colorimeter, texture analyzer and gas chromatography-mass spectrometry-olfactometry （GC-MS-O）. The difference in redness value （a＊） between the two groups was not significant （P 〉 0.05）, but smoked sausage made with liquid smoke had significantly higher values of springiness than the wood-smoked sausage （P 〈 0.05）. Fifty-two major volatile compounds including 15 phenolic compounds were detected in woodsmoked samoles, compared to 49 in liauid-smoked samoles including 14 nhenolic comnounds.
出处
《肉类研究》
2014年第4期19-22,共4页
Meat Research
关键词
烟熏工艺
香肠
色泽
质构
挥发性风味物质
smoking methods
smoked sausage
color
texture
volatile flavor compounds
