低温长时间熏制过程中香肠挥发性物质及脂肪氧化变化

Changes of Volatile Substances and Lipid Oxidation in Traditional Chinese Bacon During Long-Time Smoking at Low Temperature

分析低温长时间烟熏过程中香肠的品质变化,为香肠加工工艺改进和品质提高提供科学依据.采用气相-离子迁移谱(GC-IMS)技术对不同烟熏时间香肠中挥发性风味化合物进行分析,并同时考察其pH值、丙二醛质量分数、过氧化值(POV)的变化.结果表明:GC-IMS能够快速检测出样本的挥发性物质成分,鉴别出挥发性化合物36种,以醛、酯和萜烯类物质为主;香肠挥发性物质从熏制开始就有较大变化,在第6 d开始有较丰富的挥发性物质基础;POV随烟熏时间持续上升,pH值和丙二醛质量分数均在第9 d出现最低值、然后又开始回升.根据香肠中挥发性物质变化和脂肪氧化规律,建议将烟熏时间控制在6~9 d.

In order to provide a scientific basis for the improvement of sausage quality and its processing technology,the changes of quality indexes of sausage during low-temperature and long-time smoking were investigated.The volatile flavor compounds in sausage smoked for different durations of time were analyzed with gas chromatography-ion mobility spectrometry(GC-IMS),and the changes in its pH,malondialdehyde content and peroxide value(POV)were investigated.The results showed that GC-IMS could quickly detect the volatile components of the samples,and 36 volatile compounds were identified,most of which were aldehydes,esters and terpenes.The volatile substances of sausage changed greatly from the very beginning of smoking,and had a rich base on the 6th day.The POV increased continuously with the smoking time,both pH and malondialdehyde had the lowest value on the 9th day,and then began to rise again.According to the change pattern of volatile substances and lipid oxidation in sausage,it is recommended that the smoking duration should be 6-9 d.