金针菇多糖螯合钙对广式腊肠品质的影响

Effect of Flammulina velutipes polysaccharide chelated calcium on the quality of Cantonese sausage

以广式腊肠为对象,从蛋白质氧化、脂质氧化、产品质构、色泽和挥发性风味物的组成等方面研究金针菇多糖螯合钙(Flammulina velutipes polysaccharide chelated calcium,FVPCC)对肉制品品质的影响。实验发现,相比对照组而言,添加0.1%和0.3%的FVPCC能显著减缓广式腊肠氧化速率(p<0.05),表现为减少产品巯基的损失,弱化产品羰基、过氧化物值、TBA等指标的增长;FVPCC能显著降低产品的硬度和咀嚼性,减少酸类和胺类的合成。然而,FVPCC添加量过高(≥0.3%),会显著影响产品的感官色泽和咀嚼性(p<0.05),表现为贮藏后期产品色泽偏暗、咀嚼性较差。此外,FVPCC可使产品的含钙量得到显著提升,赋予广式腊肠良好的补钙效果。结果表明,FVPCC在提高肉制品品质及功能特性方面具有一定潜力,有望成为抗氧化剂用于食品的生产。

The objective of this study was to assess the effect of Flammulina velutipes polysaccharide chelated calcium on the oxidative stability of Cantonese sausage from several aspects,including protein oxidation,lipid oxidation,texture,volatile flavor compounds and so on. The experimental results showed that,compared with the control,adding 0.1% ~ 0.3% FVPCC could significantly retard the increments in thiobarbituric acid（ TBA） values,peroxide values,and protein carbonyls accumulation,while weaken losses of sulfhydryl groups（ p〈0.05）.Inclusion of FVPCC in sausages resulted in lower hardness and chewiness compared to the control,and both acids and amines synthesis of the sausages were reduced. However,when the addition exceeded 0.3%,sensory color and chewiness of the products underwent decline trends. In addition,with the chelate,calcium content of the Cantonese sausage significantly increased which provided new ideas for calcium supplement product exploitation.It was therefore suggested that FVPCC exhibited potential in improving quality and functional properties of meat product,and would be exploited as a new source of safe antioxidants for food industry.