辐照对猪肉火腿肠风味与品质的影响

Effect of Irradiation on the Flavor and Color of Pork Sausages

分别以1、3、5、7、9 kGy剂量辐照处理火腿肠,然后对其辐照异味强度、脂质氧化、挥发性风味化合物、色差等指标进行检测,分析辐照对火腿肠风味及颜色品质的影响。结果发现,辐照处理可以显著促进火腿肠中脂质的氧化(P<0.05),使得红度值(a~*)相比对照组显著降低(P<0.05),但是对亮度值(L~*)和黄度值(b~*)影响不显著(P>0.05)。随着辐照剂量加大,火腿肠的辐照异味明显增强,1~5 kGy范围内辐照异味不明显,当辐照剂量增加到7 k Gy时,火腿肠产生明显的令消费者不能接受的辐照异味。挥发性含硫化合物、2-丁烯、戊烷、1-戊烯、辛烷、己烷以及醛类化合物含量与对照组相比显著增多(P<0.05),且与辐照剂量呈正相关。二硫化碳、二甲基二硫醚、2-甲基丙醛、3-甲基丁醛、己醛、丁烯和二甲苯是火腿肠辐照后产生的最主要挥发性化合物。结果表明,火腿肠经辐照处理后风味和色泽会发生劣变,特别是5 kGy以上的辐照剂量,并且这些品质变化与火腿肠中脂质的氧化密切相关。

In the present study,pork sausages were irradiated by60Coγ-ray ray at doses of1,3,5,7and9kGy,respectively.After that,the off-flavor intensity,lipid oxidation,volatile flavor composition and color difference of sausages were determined for the purpose of evaluating the effect of irradiation on the physicochemical and sensory quality of pork sausages.The results indicated that irradiation could significantly promote lipid oxidation and result in a decrease in the redness value(a*)of pork sausages,but the yellowness(b*)and lightness(L*)values were not affected by irradiation.The off-flavor intensity increased with increasing irradiation dose,but it did not change significantly within the dose range of1-5kGy;when the irradiation dose was increased to7kGy,pork sausages produced a significantly unacceptable off-flavor.The contents of volatile sulfur-containing compounds,2-butene,pentane,1-pentene,octane,hexane and aldehydes increased significantly compared to the control samples,which were positively correlated with irradiation dose.Carbon disulfide,dimethyl disulfide,2-methyl-propanal,3-methyl-butanal,hexanal,butene and toluene were the main volatiles that were generated after irradiation.These results suggested that the irradiation could deteriorate the flavor and color of pork sausage,especially at a dose above5kGy.These quality changes were closely related with lipid oxidation of pork sausages.