Ji Lili, Zhou Chunyan, Zhou Yanan, Nie Qing, Luo Yi, Yang Rui, Wang Shu, Ning Jiawen, Zhang Jiamin, Zhang Ying
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China.
Chengdu Huixin Foods Co., Chengdu, China.
Front Nutr. 2024 May 22;11:1408618. doi: 10.3389/fnut.2024.1408618. eCollection 2024.
The incorporation of in sausage production is hypothesized to affect various physicochemical properties and flavor profiles of sausages. This study aimed to evaluate the simulation of these features in a sausage model and establish its applicability for in vitro studies.
Both a control and an experimental model, inclusive of , were assessed for changes in physicochemical indexes (pH and water activity, Aw) and the concentration of flavoring components (esters and aldehydes). Thiobarbituric acid reactive substances (TBARS) values were also measured to evaluate lipid oxidation.
The introduction of resulted in no significant changes in pH and Aw between the sausage and the model. However, there was a considerable increase in the content of volatile flavor compounds, specifically esters and aldehydes, in the experimental groups compared to the control. Additionally, the TBARS values in experimental groups were significantly lower than those in the control group at the end of the testing period.
The findings indicate that plays a critical role in enhancing the flavor profile of sausages through the increased synthesis of volatile compounds and inhibiting fat oxidation. The sausage model effectively simulated the physicochemical and flavor index responses, demonstrating its potential utility for further research on sausage fermentation and preservation techniques.
据推测，在香肠生产中加入[具体物质未给出]会影响香肠的各种理化性质和风味特征。本研究旨在评估香肠模型中这些特征的模拟情况，并确定其在体外研究中的适用性。
对包含[具体物质未给出]的对照模型和实验模型进行评估，以检测理化指标（pH值和水分活度，Aw）以及调味成分（酯类和醛类）浓度的变化。还测量了硫代巴比妥酸反应物（TBARS）值以评估脂质氧化情况。
在香肠和模型之间，加入[具体物质未给出]后pH值和Aw没有显著变化。然而，与对照组相比，实验组中挥发性风味化合物，特别是酯类和醛类的含量有相当大的增加。此外，在测试期结束时，实验组的TBARS值显著低于对照组。
研究结果表明，[具体物质未给出]通过增加挥发性化合物的合成和抑制脂肪氧化，在增强香肠风味方面起着关键作用。香肠模型有效地模拟了理化和风味指标的反应，证明了其在进一步研究香肠发酵和保存技术方面的潜在用途。
