作 者：
巩洋;孙霞;杨勇;张楠;张林;郭艳婧;李诚;胡滨;何利
关键词：
低酸度;川味香肠;加工过程;脂肪降解;脂肪氧化
摘 要：
在控温控湿条件下接种发酵剂生产低酸度川味香肠,通过测定加工过程中p H、酸价、过氧化值、TBA值和游离脂肪酸组成,并与自然条件下生产的传统川味香肠(对照组)相比较,揭示低酸度川味香肠加工过程中脂肪降解和氧化的规律。实验结果显示,干燥结束时,低酸度川味香肠的p H、过氧化值和TBA值分别为5.50、0.783meq/kg和0.252mg丙二醛/kg,均低于对照组,低酸度川味香肠酸价为2.701mg KOH/g,高于对照组,低酸度川味香肠的单不饱和脂肪酸含量为40.46%,不饱和脂肪酸含量为59.09%,其不饱和脂肪酸含量明显高于对照组(41.99%)。研究结果表明,在整个加工过程中,低酸度川味香肠中的脂肪更容易发生降解,多不饱和脂肪酸更容易产生氧化现象,脂肪氧化在加工过程中持续进行。
译 名：
Study on lipolysis and lipid oxidation of low acidity Sichuan-style sausage during processing
作 者：
GONG Yang;SUN Xia;YANG Yong;ZHANG Nan;ZHANG Lin;GUO Yan-jing;LI Cheng;HU Bin;HE Li;College of Food Science,Sichuan Agricultural University;
关键词：
low acidity;;Sichuan-style sausage;;processing procedure;;lipolysis;;lipid oxidation
摘 要：
The low acidity Sichuan-style sausage was processed by being inoculated starter under controlling temperature and humidity. The p H,acid value,peroxide value,TBA value and free fatty acids of the low acidity Sichuan-style sausage were determined during processing and compared with traditional natural fermentation sausage in Sichuan in order to reveal the rule of lipolysis and lipid oxidation in low acidity Sichuan-style sausage during processing. Results showed that the p H value,peroxide value and TBA value of the low acidity Sichuan-style sausage were 5.50,0.783meq/kg and 0.252 mg MDA/kg,respectively,which were lower than the nature fermentation sausage in Sichuan,while the acid value of experiment group was 2.701 mg KOH/g,which was higher than nature fermentation group at the end of drying. The content of MUFA from low acidity Sichuanstyle sausage was 40.46%. The content of unsaturated fatty acid was 59.09%,which was higher than nature fermentation group(41.99%). Results showed that lipid oxidation existed continuously during the processing of the low acidity Sichuan-style sausage,lipid hydrolysis happened and the PUFA were oxidated easily.
