Papastamatiou F, Gerasopoulos D, Siomos A, Bloukas J G
Aristotle University of Thessaloniki, Department of Food Science and Technology, Laboratory of Food Processing and Engineering, 54 124-Thessaloniki, Greece.
Meat Sci. 2007 Apr;75(4):648-54. doi: 10.1016/j.meatsci.2006.09.013. Epub 2006 Nov 17.
Fresh-cut leek is one of the principal ingredients of Greek traditional sausages. In this study the effect of the degree of cutting of leek on the physicochemical traits of Greek traditional sausages was investigated. Leek was cut to three different degrees (coarse, medium and fine), before being mixed with meat, salt and seasonings; the mixture was placed in natural casings and stored for six days at 15-18°C. Sausages lost about 25% of their initial weight by the end of storage. While pH decreased in all treatments, it was significantly more so (to pH 4.1) in sausages with fine-cut leek, from as early as the second day of storage. During storage all sausages showed a decrease in lightness and a change in colour from yellow to red. The internal atmosphere of the sausages with fine-cut leek showed peak CO(2) concentrations of 30% while those with coarse and medium-cut leek showed peak CO(2) concentrations of 20% by day one of storage and equibrated to 5%. Ethylene in the internal atmosphere of sausages with fine and medium-cut leek peaked by day one at 5.5μll(-1) but to only 2μll(-1) for those with coarse-cut leek. Sausage nitrate content and antioxidant capacity did not show major differences between treatments. Fine-cut leek contributed to sausage stability and quality more rapidly than medium or coarse-cut leek.
鲜切韭菜是希腊传统香肠的主要原料之一。本研究调查了韭菜切碎程度对希腊传统香肠理化特性的影响。韭菜在与肉、盐和调味料混合之前，被切成三种不同程度（粗、中、细）；混合物被装入天然肠衣，并在15 - 18°C下储存6天。到储存结束时，香肠重量损失了约25%。虽然所有处理的pH值都有所下降，但早在储存第二天，细切韭菜的香肠pH值显著下降至4.1。在储存期间，所有香肠的亮度都有所下降，颜色从黄色变为红色。细切韭菜的香肠内部气氛在储存第一天时二氧化碳浓度峰值为30%，而粗切和中切韭菜的香肠在储存第一天时二氧化碳浓度峰值为20%，并平衡至5%。细切和中切韭菜的香肠内部气氛中的乙烯在第一天达到峰值，为5.5μll(-1)，而粗切韭菜的香肠仅为2μll(-1)。各处理之间香肠的硝酸盐含量和抗氧化能力没有显著差异。细切韭菜比中切或粗切韭菜更能迅速地影响香肠的稳定性和品质。
