皇上皇广式腊肠品质及风味成分分析-食品科学.PDF

中国肉类食品综合研究中心 肉类研究 2013, Vol. 27, No. 09 15 CHINA MEAT RESEARCH CENTER MEAT RESEARCH 分析检测 “皇上皇”广式腊肠品质及风味成分分析 潘晓倩，赵 冰，成晓瑜，张顺亮，曲 超，乔晓玲，王守伟* ( 中国肉类食品综合研究中心，北京 100068) 摘 要： pH 以“皇上皇”广式腊肠为研究对象，研究其水分、 值、微生物菌相分布、挥发性风味成分。结果表 明：水分含量14.93%、水分活度0.672能够有效避免大多数微生物的污染，利于贮藏；pH6.31 ，呈弱酸性；菌相分 析发现，“皇上皇”广式腊肠中微生物主要包括乳酸菌和球菌类；风味物质分析发现醇类物质的含量是最高的，酯 3 53.63% 23.38% 3.64% 类物质的种类最为丰富，其中乙醇、己酸乙酯、丁酸乙酯 种成分分别占 、 、 ，共占总挥发物 的80.65%，对产品风味的影响极为重要。 关键词：‌广式腊肠；品质；微生物；风味 Quality Characteristics and Flavor Components of “Huangshanghuang” Sausage * PAN Xiao-qian ，ZHAO Bing ，CHENg Xiao-yu ，ZHANg Shun-liang ，QU Chao，QIAO Xiao-ling，WANg Shou-wei (China Meat Research Center, Beijing 100068, China) Abstract ：This study evaluated quality properties of “Huangshanghuang” Cantonese sausage such as moisture content, pH, bacterial flora distribution as well as its volatile flavor compounds. Its moisture content and water activity were 14.93% and 0.672, respectively, which could avoid microbial contamination. Its pH was 6.31, slightly acidic. Lactic acid bacteria and coccus were the main microbial species in “Huangshanghuang” sausage. The content of alcohols was the highest among all the identified volatile flavor compounds and esters were the most diverse group. Ethyl alcohol, ethyl caproate and butanoic acid l-ethyl ester accounted for 53.63%, 23.38% and 3.64%, respectively, and 80.65% together of the total volatile flavor compounds. Key words ：Cantonese sausage ；quality ；microo