摘要
以亚硝酸钠,游离氨基酸(FAA),游离脂肪酸(FFA)以及脂肪氧化度为指标研究了腊肠在烘箱加热过程中的动态化学变化。结果表明,在整个热风干燥生产过程中存在三大因素交替着影响亚硝酸盐浓度。在前6h中,由于水分蒸发引起的失重使亚硝酸盐百分含量急剧从10mg/kg上升至60mg/kg;在第6～50h的干燥中间期,亚硝酸盐由于消耗于发色反应中而含量从60mg/kg降低至30mg/kg;第50h后,亚硝酸盐含量进一步随着pH提高而从30mg/kg降低至15mg/kg,其中pH的增加跟风味形成反应底物的增加及氧化分解反应的加速相关。pH的增加跟FAA和FFA的变化并不一致,但pH的增加跟亚硝酸盐的降低一致。过氧化值及羰基价保持增长,特别是在干燥后期,这同时也是风味物质形成的主要阶段。因此,可得结论,FAA和FFA的消耗以及脂肪氧化反应的加剧导致了风味物质的形成。
This paper studies the dynamic chemical changes of sausage during oven-heating by using sodium nitrite, free amino acids （FAA）, free fatty acids （FFA） and oxidation of fat as indicators. The result show that there were three factors influencing nitrite content at different stages during the whole oven-heating process. During the first 6h, weight loss resulting from water evaporation mainly caused the increase in nitrite content from10 mg/kg to 60mg/kg. At the middle part between 6-50th h, nitrite content decreased from 60 mg/kg to 30mg/kg being consumed in chromogenic reaction. After 50t h, nitrite content decreased further from 30 mg/kg to 15mg/kg as pH value increased, which was related to the increase of flavor precursors and oxidation; the increase in pH did not co -relate with the changes in content of FAA or FFA during the early period. After 50th h, pH value increased sharply, which resulted from FAA and FFA turning into precursors of flavor-forming reaction. The increase of pH value accorded with the decrease of nitrite content. The amount of peroxide value and carbonyl value kept increasing, especially at the later part of oven-heating, which was the critical formation period of flavor substances. Therefore, it was concluded that consumption of FAA and FFA and increase of oxidation of fat resulted in formation of flavor substances.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第5期72-74,共3页
Science and Technology of Food Industry
作者简介
陈婉珠（1980-），女，硕士研究生，研究方向：食品科学。
