添加蓝莓发酵汁对法兰克福香肠抗氧化及感官品质的影响

Effect of Fermented Blueberry Juice on Oxidative Stability and Quality Characteristics of Frankfurters

研究蓝莓发酵汁(fermented blueberry juice,FBJ)对法兰克福香肠脂肪和蛋白氧化的抑制能力以及对其感官品质的影响。将不同质量分数的FBJ加入法兰克福香肠中,研究其对香肠贮藏过程中硫代巴比妥酸反应产物含量和羰基含量的影响,以及对香肠色泽、pH值、质构和感官评分的影响。结果表明:添加质量分数2%、4%、6%的FBJ均能够有效抑制法兰克福香肠在加工和贮藏期间脂肪和蛋白的氧化,并且在贮藏后期效果优于添加质量分数0.05%异抗坏血酸钠的香肠(P<0.05);添加FBJ的法兰克福香肠红度值、黄度值均显著高于对照组(P<0.05),但是硬度显著低于对照组(P<0.05),弹性没有显著差异(P>0.05);此外,电子鼻和感官实验中,各FBJ组与对照组的风味能明显区分开,其感官评价结果也显著优于对照组,尤其是添加质量分数4%FBJ的法兰克福香肠综合评分最高。本研究结果证明FBJ是较好的抗氧化剂,可以有效抑制法兰克福香肠加工和贮藏过程中的脂肪和蛋白质氧化,同时能够改善法兰克福香肠的感官品质。

The objective of this study was to evaluate the effect of fermented blueberry juice(FBJ) on the oxidative stability and sensory analysis of frankfurters. The thiobarbituric acid reactive substances(TBARS) level, total protein carbonyl content, color, pH, texture properties and sensory evaluation of frankfurters with various amounts(2%, 4%, 6%) of FBJ were investigated. The results showed that the addition of FBJ could significantly inhibit the oxidation of lipids and proteins, and its effect was better than that of 0.05% sodium D-isoascorbate(P<0.05) at the late storage stage. Frankfurters with FBJ had significantly higher a* and b* values but significantly reduced hardness when compared to the control(P<0.05). Yet, there was no significant difference in elasticity(P>0.05). Using electronic nose and sensory evaluation, the flavor of frankfurters with FBJ was clearly discriminated from that of the control;the sensory quality of frankfurters with FBJ was better than that of the control, and the highest sensory score was obtained with addition of 4% FBJ. This experiment confirmed that FBJ had good antioxidant properties, and could effectively inhibit the oxidation of lipids and proteins and improve the sensory quality of frankfurters.