Zhong Xiayu, Cai Shihong, Yu Limei, Dong Hao, Liu Qiaoyu, Zhang Yuanhong, Zeng Xiaofang
College of Food Science and Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Department of Food Engineering, Guangdong Maoming Agriculture & Forestry Technical College, Maoming, China.
J Food Sci. 2025 Jul;90(7):e70380. doi: 10.1111/1750-3841.70380.
Sugar plays a crucial role in the processing of Cantonese sausages, endowed it unique flavor perceptions. The aim of this study was to investigate the effect of sugar levels on the structure and flavor binding capacity of pork myofibrillar proteins (MPs) during the processing of Cantonese sausages. Results showed that sugar addition could significantly enhance the concentration of flavor compounds in Cantonese sausages, with ester emerging as the key aroma compounds. Moreover, 6% sugar addition generally showed the highest flavor concentration, which could be associated with the structural changes mediated by different sugar levels. Sugar addition could cause structural unfolding and reassembly to MPs, forming more loose structures with significant decrease in α-helix and increase in β-sheets. And the surface hydrophobicity first decreased and then increased with increasing in sugar content, peaking at 6% and 9% sugar addition. All these could affect the flavor adsorption capacity of MPs, showing improved adsorption capacity to alcohol and ketone compounds and releasing effect to ester and aldehyde compounds upon sugar addition. The driving force for the adsorption could be attributed to the exposure of the hydrophobic sites in MPs, which could reduce the surface tension and thus promote the adsorption of flavor compounds. The results obtained in this study provided theoretical basis and data support for the processing of low-sugar Cantonese sausage with good flavor perception.
糖在广式腊肠加工过程中起着至关重要的作用，赋予其独特的风味感知。本研究旨在探讨在广式腊肠加工过程中，糖含量对猪肉肌原纤维蛋白（MPs）结构及风味结合能力的影响。结果表明，添加糖能显著提高广式腊肠中风味化合物的浓度，其中酯类是关键的香气化合物。此外，添加6%的糖通常表现出最高的风味浓度，这可能与不同糖含量介导的结构变化有关。添加糖会导致MPs的结构展开和重新组装，形成更松散的结构，α-螺旋显著减少，β-折叠增加。随着糖含量的增加，表面疏水性先降低后升高，在添加6%和9%糖时达到峰值。所有这些都会影响MPs对风味的吸附能力，表现为添加糖后对醇类和酮类化合物的吸附能力提高，对酯类和醛类化合物有释放作用。吸附的驱动力可归因于MPs中疏水位点的暴露，这可以降低表面张力，从而促进风味化合物的吸附。本研究所得结果为加工具有良好风味感知的低糖广式腊肠提供了理论依据和数据支持。
