Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride

被引：85
|
作者：
Hu, Yingying [1 ]
Zhang, Lang [1 ]
Zhang, Huan [1 ]
Wang, Yan [2 ]
Chen, Qian [1 ]
Kong, Baohua [1 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
[2] Shimadzu China Co LTD, Shenyang 110000, Liaoning, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 124卷
基金：
中国国家自然科学基金;
关键词：
Fermented sausages; Salt reduction; Flavour profile; Sensory quality; Bacterial growth; STAPHYLOCOCCUS-XYLOSUS; DISODIUM GUANYLATE; LIPID OXIDATION; SALT REDUCTION; PARTIAL REPLACEMENT; SENSORY PROPERTIES; COOKED SAUSAGES; FATTY-ACIDS; QUALITY; MEAT;
D O I：
10.1016/j.lwt.2020.109061
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to evaluate the effects of NaCl reduction (2.5% 2.0%, 1.5% and 1.0%) on the bacterial growth, physicochemical characteristics, flavour profile and sensory traits of fermented dry sausage. The moisture content, water activity and lactic acid bacteria count increased as the NaCl level decreased (P < 0.05), contributing to decreases in pH (P < 0.05). A total of 50 volatile compounds were identified, and increases in volatile compounds, such as acetone, 3-hydroxy-2-butanone, with high odour activity values derived from carbohydrate metabolism and lipid oxidation may contribute to flavour development (P < 0.05). Additionally, the increased Staphylococcus spp. counts in sausages with 2.0% and 2.5% NaCl contributed to the increased contents of ethyl octanoate, ethyl butyrate and ethyl acetate (P < 0.05). Sensory evaluation showed higher scores for taste, chewiness and aroma in sausages with 2.0% and 2.5% NaCl. Therefore, it can be concluded that 2.0% NaCl can be employed as the desired addition level in fermented sausage to achieve better quality and flavour.
引用
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页数：10
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