烘烤中广式腊肠挥发性风味成分及脂质的变化-食品科学.PDF

208 2010, Vol. 31, No. 16 食品科学 ※分析检测 1 , 2 1 1 , 2 1 龙卓珊 ，徐玉娟 ，杨万根 * ，潘思轶 ，唐道邦 (1.广东省农业科学院农业生物技术研究所，广东 广州 510610 ； 2.华中农业大学食品科学技术学院，湖北 武汉 430070) 研究广式腊肠的风味形成机理，探索烘烤过程中广式腊肠的挥发性风味物质、游离脂肪酸、硫代巴比妥 酸(TBA)值和羰基值的变化规律。结果显示，酯类和醇类化合物是烘烤过程中广式腊肠挥发性风味物质的主体成 分；各类游离脂肪酸总含量在烘烤过程中呈增加的趋势，其中不饱和脂肪酸的质量分数在烘烤至 32h 后呈下降的趋 势，而饱和脂肪酸的质量分数则略有上升；TBA 值和羰基值的变化显著，但在广式腊肠烘烤过程中没有发现大量 的醛、酮类物质存在，这可能与脂肪酸进一步与醇反应生成酯有关。所以，广式腊肠在烘烤过程中脂肪不断氧化 水解，且氧化程度逐渐加深，酯类化合物不断增加。 广式腊肠；烘烤；挥发性风味；脂质；游离脂肪酸 Changes in Volatile Flavor Components and Lipids of Cantonese Style Sausage during Oven Roasting 1,2 1 1, 2 1 LONG Zhuo-shan ，XU Yu-juan ，YANG Wan-gen *，PAN Si-yi ，TANG Dao-bang (1. Agricultural Biotechnology Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China； 2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract：In order to disclose the development mechanism of volatile flavor in Cantonese style sausage, the changes in its volatile flavor compounds, free fatty acids, triobarbituric acid value (TBA) and carbonyl value were investigated during oven roasting. , The results showed that ester compounds were the most dominant ones responsible for Chinese Cantonese sausage s volatile flavor, followed by alcohol compounds. The total content of free fatty acids increased, and the percentage of unsaturated free fatty acids decreased with increasing roasting time (over 32 h