不同品种的辣椒对川味香肠品质特性的影响

Effect of different varieties of capsicum on the quality characteristics of Sichuan sausage

以四川二荆条(A组)、四川灯笼椒(B组)、重庆石柱红5号(C组)、河南内黄新一代(D组)和新疆辣椒(E组)为辅料生产的川味香肠为实验组,对照组(CK组)香肠不添加辣椒,通过测定川味香肠的水分含量、pH值、酸价、硫代巴比妥酸值、DPPH自由基及ABTS阳离子自由基清除率、色差、质构、感官评价和电子鼻分析来探究辣椒品种对川味香肠品质特性的影响。结果显示,6组川味香肠的pH值在5.85~6.20,与CK组相比,辣椒粉的添加可以增加香肠的水分含量、有效降低香肠脂肪氧化程度、增强香肠的自由基清除能力、改善其色泽与质构并增强风味,且不同品种的辣椒对川味香肠的品质影响存在显著差异。其中,E组与其他组相比,表现出良好的脂质氧化抑制及抗氧化效果,对香肠色泽、质构的改善效果较佳,感官评分结果最高。电子鼻分析结果表明,辣椒粉添加组香肠和CK组风味差异显著,且B、C组风味较接近,A、D、E组间风味差异较大。研究证明,新疆辣椒粉更适于作为川味香肠生产加工的优质辅料。

To explore the effects of different varieties of capsicum on the quality characteristics of Sichuan sausages, Sichuan Erjingtiao(group A), Sichuan Lantern pepper(group B), Chongqing Shizhuhong No.5(group C), Henan Neihuang new generation(group D), and Xinjiang pepper(group E) were used as auxiliary materials to produce Sichuan sausages as the experimental group. The control group(CK group) sausages were not added with chili peppers. The moisture content, pH value, acid value, TBARS value, DPPH free radical and ABTS cationic radicals scavenging rate, color difference, texture, sensory evaluation, and electronic nose analysis were used to explore the effects of pepper varieties on the quality characteristics of Sichuan sausage. Results showed that the pH value of the six groups of Sichuan sausages ranged from 5.85 to 6.20. Besides, compared with the CK group, the addition of chili powder could increase the moisture content of the sausages, effectively reduce the degree of fat oxidation of Sichuan sausages, enhance its free radical scavenging capacity, and improve the color, texture attributes, and flavor of sausages. Meanwhile, the effects of different varieties of pepper on the quality of Sichuan sausages were significantly different. Among them, group E had good anti-lipid oxidation and antioxidant activity effect compared with the other groups. The improvement effect of group E on the color and texture of sausage was better and its sensory score was the highest. The electronic nose analysis results showed that its flavor was richer than other groups. It can be seen that Xinjiang chili powder is more suitable as a high-quality auxiliary material for Sichuan sausage production and processing.