添加蒜泥对广式腊肠品质的影响

摘要

The effect of garlic puree of different proportions(1％,2％ and 3％)on fat and protein oxidation,nitrite residue,and sensory properties of the cantonese sausage were investigated so as to determine the optimal amount of garlic which can improve the quality of the cantonese sausage.The results showed that 2％ garlic puree could significantly increase the a* (p ＜ 0.05)of thesausage and had no significant effect on the texture parameters of the sausage (p ＞ 0.05) while the 3％ garlic puree significantly increased the hardness of the sausage(p ＜0.05).No significant difference was found in AV,POV andT BA between the sausage sample added 1％ garlic puree and the control group(p ＞ 0.05)but AV,POV,TVB-N,TBA and nitrite residues of the sample added 2％ and 3％ garlic during storage were significantly lower than those of control group (p ＜ 0.05).It was observed that the addition of 1％ and 2％ garlic puree had no significant effect on the flavor and taste of the sausage (p ＞ 0.05).In conclusion,2％ garlic puree could maintain the original texture and flavor of the sausage,and improve the red color of the product,and effectively delay the fat and protein oxidation and reduce nitrite residues.Therefore,2％ was the optimal density.%通过在广式腊肠中分别添加1％、2％、3％的蒜泥,探究不同比例的蒜泥对广式腊肠脂肪和蛋白质氧化、亚硝酸盐残留量以及感官特性的影响,以此确定最佳蒜泥添加量.结果表明:2％蒜泥可以显著提高广式腊肠的a*值(红度值)(p＜0.05),并对广式腊肠的质构参数无显著影响(p＞0.05),而3％蒜泥显著提高了腊肠的硬度(p＜0.05).添加1％蒜泥的AV(酸价)、POV(过氧化值)和TBA(硫代巴比妥酸值)始终与空白组无显著性差异(p＞0.05),而在贮藏期间添加2％和3％蒜泥的AV、POV、TVB-N、TBA值以及亚硝酸盐残留量显著低于空白组(p＜0.05) 通过感官评价得知,添加1％和2％蒜泥对腊肠的风味和味道无显著影响(p＞0.05).2％蒜泥保持了广式腊肠原有的质构和风味特征,提高了红度值,有效延缓广式腊肠脂肪和蛋白质氧化腐败以及降低亚硝酸盐残留量.因此,2％为最佳蒜泥添加量.