摘要
文章旨在研究不同复热方式对黑椒香肠感官品质、理化性质、风味的影响。以常温解冻的黑椒香肠作为对照组,对比分析烤箱复热、微波复热、油煎复热、水煮复热、蒸汽复热5种不同的复热方式对黑椒香肠的水分含量、质构、pH值、过氧化值、色差的影响,并采用GC-MS技术分析了黑椒香肠的挥发性风味物质,采用电子鼻对不同复热方式的黑椒香肠进行了区分,结合感官评价确定最佳复热方式。通过5种复热方式复热的黑椒香肠,综合评价得出烤箱复热最佳,复热后的水分含量为0.33 g/100 g,硬度为13.43 N,弹性为6.05 mm,咀嚼性为62.65 mJ,pH值为5.54,过氧化值为0.028 g/100 g,色差为1.82。电子鼻可以快速区分不同复热方式处理的黑椒香肠,通过GC-MS检测和挥发性风味物质分析,确定醛类、酯类和烯烃类为复热后黑椒香肠的主要挥发性风味物质,烤箱复热的黑椒香肠醛类、醇类、酯类相对含量较高且种类较丰富。文章为黑椒香肠复热工艺研究提供了科学依据。
This paper aims to study the effects of different reheating methods on the sensory quality,physicochemical properties and flavor of black pepper sausage.With black pepper sausage thawed at room temperature as the control group,the effects of oven reheating,microwave reheating,frying reheating,boiling reheating and steam reheating on the water content,texture,pH value,peroxide value and color difference of black pepper sausage are compared and analyzed.The volatile flavor substances of black pepper sausage are analyzed by GC-MS technology.Electronic nose is used to distinguish black pepper sausage reheated by different reheating methods,and the best reheating methods are determined by sensory evaluation.According to the comprehensive evaluation of black pepper sausage reheated by the five reheating methods,the oven reheating is the best.After reheating,the moisture content is 0.33 g/100 g,the hardness is 13.43 N,the elasticity is 6.05 mm,the chewiness is 62.65 mJ,the pH value is 5.54,the peroxide value is 0.028 g/100 g,the color difference is 1.82.Electronic nose can quickly distinguish black pepper sausage treated by different reheating methods.Through GC-MS detection and volatile flavor substances analysis,it is determined that aldehydes,esters and olefins are the main volatile flavor substances.The content of aldehydes,alcohols and esters of black pepper sausage reheated by oven is relatively high and the types are relatively rich.This paper has provided scientific basis for the research on the reheating technology of black pepper sausage.
作者
林丹
潘秀娟
任柯印
何炯
贾洪锋
朱楠
何莲
LIN Dan;PAN Xiu-juan;REN Ke-yin;HE Jiong;JIA Hong-feng;ZHU Nan;HE Lian(College of Culinary and Food Science Engineering,Sichuan Tourism University,Chengdu 610100,China;Sichuan Institute of Food Inspection,Chengdu 610097,China)
出处
《中国调味品》
北大核心
2025年第6期202-209,共8页
China Condiment
基金
四川省科技计划项目(2019YJ0343)
川菜工业化工程研究中心项目(GCZX22-22)
四川旅游学院校级科研项目(2023SCTUZK89)
烹饪科学四川省高等学校重点实验室项目(PRKX201802)
大学生创新创业训练计划项目(202302049)。
关键词
复热
质构
色差
电子鼻
GC-MS
reheating
texture
color difference
electronic nose
GC-MS
作者简介
林丹(1987-),女,讲师,硕士,研究方向:食品分析与检测技术;通信作者:贾洪锋(1981-),男,教授,硕士,研究方向:食品分析与检测技术。
