青、红花椒提取物对腊肠质量特性的影响

The Effects of Green and Red Peppers' Extracts on Quality Characteristics of Sausages

文章将4种青、红花椒提取物按照不同浓度分别添加在即食风味腊肠中,通过研究在贮存期内产品理化指标变化分析其对腊肠质量特性的影响。结果发现:在0~60天贮存期内,添加一定量花椒提取物可以起到稳定腊肠产品L*值和a*值的作用。添加花椒提取物的产品pH值下降幅度较小,RE-50组质量较稳定。各组样品TBARS值和POV值均呈上升趋势。其中,RE-50组和GE-100组TBARS值低于GE-50组和RE-100组,较好地抑制了醛类物质的生成。青花椒提取物抑制POV值上升的能力更强,且RE-50组和GE-50组POV值明显低于RE-100组和GE-100组,抑制脂类自身氧化能力更高。但各提取物不同添加量对腊肠产品酸价升高抑制效果不理想。研究表明:青、红花椒提取物对风味腊肠的贮存保藏有积极作用,可以作为防腐保鲜剂应用于脂类含量丰富的肉类食品中。

Four kinds of green and red peppers'extracts are added into instant flavor sausages respectively according to different concentration,and then the impacts of extracts on quality characteristics of sausages are analyzed by researching the physicochemical indexes'changes of products during the storage periods.It is found that adding a certain amount of pepper extracts could stabilize the L*values and a*values of sausage products during 0~60 days'storage period.The pH values of the products added with pepper extracts have lower decline,and the quality of RE-50 groups is more stable.The TBARS values and POV values of samples show upward trend wholly.Among them,the TBARS values of RE-50 and GE-100 groups are lower than GE-50 and RE-100 groups respectively,which restrain the aldehydes formation preferably.The green peppers'extracts show better capacity in inhibiting POV values'rise,furthermore,the POV values of RE-50 and GE-50 groups are lower than RE-100 and GE-100 groups obviously,which have higher capabilities in terms of inhibiting lipid oxidation.But adding different extracts with distrinct amount into the sausages does not present ideal effects on inhibiting acid value's rise.This study shows that the green and red peppers'extracts have beneficial effects on the storage of flavor sausages,which could be used in fatty meat as preservative.