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中国精品科技期刊2020
张佳敏, 王卫, 白婷, 吉莉莉, 汪正熙, 袁波. 四川传统腊肠区域特性比较及其“浅发酵”特征分析[J]. 食品工业科技, 2021, 42(3): 43-47,52. DOI: 10.13386/j.issn1002-0306.2020030367
引用本文: 张佳敏, 王卫, 白婷, 吉莉莉, 汪正熙, 袁波. 四川传统腊肠区域特性比较及其“浅发酵”特征分析[J]. 食品工业科技, 2021, 42(3): 43-47,52. DOI: 10.13386/j.issn1002-0306.2020030367
ZHANG Jiamin, WANG Wei, BAI Ting, JI Lili, WANG Zhengxi, YUAN Bo. Comparison of Regional Characteristics of Sichuan Traditional Sausage and the Analysis of “Shallow Fermentation” Conditions[J]. Science and Technology of Food Industry, 2021, 42(3): 43-47,52. DOI: 10.13386/j.issn1002-0306.2020030367
Citation: ZHANG Jiamin, WANG Wei, BAI Ting, JI Lili, WANG Zhengxi, YUAN Bo. Comparison of Regional Characteristics of Sichuan Traditional Sausage and the Analysis of “Shallow Fermentation” Conditions[J]. Science and Technology of Food Industry, 2021, 42(3): 43-47,52. DOI: 10.13386/j.issn1002-0306.2020030367

四川传统腊肠区域特性比较及其“浅发酵”特征分析

Comparison of Regional Characteristics of Sichuan Traditional Sausage and the Analysis of “Shallow Fermentation” Conditions

  • 摘要: 对四川自然风干的酱香型腊肠进行产品特性分析,并与烘烤干燥腊肠和西式发酵香肠进行了比较。结果显示,自然风干腊肠的水分活度(aw)为0.68~0.85,pH为5.84~6.01,NaCl含量为2.80%~3.52%,过氧化值(POV)、酸价(AV)及硫代巴比妥酸值(TBA)值分别为0.55~0.66、2.28~3.71及0.23~0.74 mg/kg。亚硝酸钠残留检测结果:自然风干腊肠为2.21~2.71 mg/kg,烘烤干燥腊肠为(10.37±1.14) mg/kg,西式发酵肠为(9.51±1.06) mg/kg。微生物特性分析结果:烘烤干燥腊肠微生物检出量极少,西式发酵肠乳酸菌含量较高。四川自然风干的酱香腊肠中微生物的种类及数量较丰富,但在菌落总数、微球菌和乳酸菌数量上比西式发酵肠低,而酵母菌和霉菌含量较高。主成分分析(PCA)和聚类分析(HCA)显示,川中成都平原地区和川北地区的自然风干腊肠,以及西式发酵香肠整体得分较高。结果表明,自然风干腊肠、烘烤干燥腊肠及西式发酵肠在产品理化、微生物等指标上均存在明显差异,而四川自然风干酱香型腊肠呈现与传统腊肠和西式发酵肠明显不同的产品特征。

     

    Abstract: The bean paste-flavored sausage made by natural air-drying in Sichuan area,China,was taken as the research object,and the product features were analyzed and compared with industrial baking-dried sausage and western fermented sausage. The result showed that the moisture activity(aw)was 0.68~0.85,pH5.84~6.01,NaCl content was 2.80%~3.52%,the peroxide value(POV),acid value(AV)and thiobarbituric acid(TBA)values were 0.55~0.66,2.28~3.71 and 0.23~0.74 mg/kg,respectively.The results of sodium nitrite residue showed that the naturally air-dried sausage was 2.21~2.71 mg/kg,the baked and dried sausage was(10.37±1.14) mg/kg,and the western-style fermented sausage was(9.51±1.06) mg/kg. In terms of microbial characteristics,very few microorganisms were detected in bake-dried sausage,while the content of lactic acid bacteria in western fermented sausage was high.The variety and quantity of microorganisms in the natural air-dried soy-flavored sausage in Sichuan were abundant,but the total number of colonies,micrococcus and lactic acid bacteria were lower than that of western fermented sausage,while the contents of yeast and mold were higher. Based on the principal component analysis(PCA)and hierarchical cluster analysis(HCA),the sausages of Chengdu plain in central part of Sichuan and the northern part of the province earned the highest scores.The results indicated that the natural air-dried sausage,baking-dried sausage and western fermented sausage were significantly different from each other in terms of physicochemical and microbial characteristics,and the Sichuan-style natural dried sauce-flavored sausages had significantly different characteristics from traditional sausages and western-style fermented sausages.

     

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