【作者】 谭毅；

【导师】 唐书泽；

【作者基本信息】 暨南大学 ， 食品科学， 2008， 硕士

【摘要】 广式腊肠中脂肪水解导致游离脂肪酸的生成,游离脂肪酸是风味形成的物质基础,因而对广式腊肠独特的风味有一定贡献,但游离脂肪酸同时也是进一步氧化酸败,导致产品变质并存在安全风险的物质基础,因此,反应脂肪水解程度指标的酸价受到严格控制,国标(GB2730-2005)规定广式腊肠酸价标准为≤4.0 mg KOH/g脂肪,但是市场上的腊肠很容易在保质期内超过这一限值。本文以新鲜猪肉为主要原料,在不同配方、工艺操作和贮存条件下,在实验室和工厂分阶段生产不同批次的广式腊肠,研究广式腊肠脂肪水解影响因素及其控制技术,重点研究水皂角和乳酸钠对广式腊肠脂肪水解的控制效果。广式腊肠中影响脂肪水解的因素很多,但具有显著效果的主要因素是贮藏温度、瘦肉比例、糖含量和高温灭酶。贮藏温度越低,脂肪水解程度低;糖用量增大,脂肪水解程度的上升速率减缓:瘦肉比例越高,脂肪水解程度越大,脂肪水解程度为:二级腊肠＜一级腊肠＜特级腊肠;灭酶处理显著降低腊肠的脂肪水解程度。天然抗氧化剂具有很好的氧化抑制作用,但不能抑制脂肪水解。添加抗氧化剂迷迭香的广式腊肠,其酸价与空白对照组一样,在第4个月就达到或超过国标限值。添加迷迭香组的过氧化物值在第112d时为0.10g/100g(以脂肪计),比空白对照组0.39g/100g降低了4倍,TBA值1.18mg/kg(腊肠肉计)比对照10.52mg/kg降低了9倍。脂肪酶抑制剂水皂角提取物对广式腊肠脂肪水解具有有限的抑制作用。水皂角提取物处理组(0.08%,w/w),其酸价比空白对照组稍低,但不显著。脂肪酶添加(0.03%,w/w)处理后的广式腊肠,其脂肪水解明显加快,酸价显著上升,添加了水皂角提取物(0.06%,w/w)的脂肪酶添加(0.03%,w/w)组,其酸价同样表现出上升趋势,但酸价值显著降低。乳酸钠(2%,w/w)对广式腊肠脂肪水解的抑制效果显著。在第3个月,乳酸钠处理组的酸价是2.98mg KOH/g(以脂肪计),显著低于对照组的3.46mg KOH/g(以脂肪计)。本文研究结果显示,广式腊肠中脂肪水解程度受贮存温度、糖含量、瘦肉比例、高温灭酶等多因素影响,在不改变广式腊肠配方和现有贮藏条件下要达到完全控制酸价的目的非常困难。抗氧化措施对过氧化物值、TBA值有抑制效果,但对抑制脂肪水解一般没有效果。脂肪酶抑制剂水皂角提取物可应用于广式腊肠中,但是脂肪水解抑制效果有限。乳酸钠能控制脂肪水解因而显著抑制腊肠中酸价的升高。更多还原

【Abstract】 Lipolysis causes an increase in free fatty acid（FFA） in Cantonese style sausage.FFA attributes to the unique sausage flavor but it also is the basic substrate for meat oxidation and further for the off-flavor and even for the harmful chemical degraded products which results in potential food safety risk.So,the acid value（AV）,an indicator of the lipolytic level,should be strictly controlled.AV was stipulated not to be over 4 mg/KOH/g fat for cured sausage products in the national hygienic standards（GB2730-2005）.But the Cantonese style sausage in the market is easily over this limit value.The objectives of this study were to investigate the impact factors and inhibition of lipolysis in Cantonese style sausage.The effects of added Cassia mimosoides extracts（CME） and sodium lactate（SL） on inhibition of lipolysis in Cantonese style sausage were studied,respectively,both in the laboratory and industry scales by using fresh pork meat to process sausage.Many factors affect lipolysis in Cantonese style sausage.However,the current study showed that the storage temperature,the level of lean meat,content of sugar and lipase inactivation by high temperature were the significant key factors for the lipolytic level in Cantonese style sausage.The lower the storage temperature,the fewer was the lipolytic level.The lipolysis rate slowed down when content of sugar increased.The lipolytic level was increased with the level of lean meat,with the order:2^nd class sausage＜1^st class sausage＜special grade sausage.Lipase inactivation treatment significantly reduced the lipolytic level.Natural antioxidants showed great effect of anti-oxidation but no significant effects was obtained on lipolysis inhibition.Under the normal stored temperature,there were no significant difference of AV in rosemary added Cantonese style sausage and the control,both reached over 4.0 mg KOH/g fat,the national control limit in the fourth month.However,the POV of the sausage added with rosemary at the 112 d was only 0.10 g/100 g fat,4 times lower than the control of 0.39 g/100 g fat.Similarly,the TBA value of rosemary treated sausage was only 1.18 mg/kg meat,compared to the control of 10.52 mg/kg meat at the 112th d of storage.CME,the lipase inhibitor,had a little effect on inhibition of lipolysis in Cantonese style sausage.CME addition at the level of 0.08%（w/w） had lower levels of AV in the Cantonese style sausage compared to the control,but the difference was not significantly.The Cantonese style sausage added with 0.03%（w/w） lipase showed dramatic increase in lipolytic level and AV. However,when CME was added at the level of 0.06%（w/w）,the AV was much lower,although the AV increasing trend was not changing.SL addition at the level of 2.0%（w/w） showed great effect of lipolysis control.In the 3rd month,AV was just 2.98 mg KOH/g fat,significantly lower than the control of 3.46 mg KOH /gfat.In conlusion,the lipolysis of Cantonese style sausage was significantly affected by the storage temperature,the level of lean meat,content of sugar,and lipase inactivation treatment with high temperature.It is very difficult to control the AV production completely under the current formulation and storage conditions for Cantonese style sausage.Antioxidants added were effective in control of POV and TBA but generally not AV.CM extract had limit effects on inhibition of AV in Cantonese style sausage.However,sodium lactate showed significant effects on inhibition of AV in Cantonese style sausage.更多还原