味道
食品科学
化学
丁酸乙酯
发酵
乳酸
咀嚼度
水活度
钠
脂质氧化
丙酮
品味
芳香
含水量
细菌
生物化学
抗氧化剂
有机化学
岩土工程
工程类
生物
遗传学
作者
Yingying Hu,Lang Zhang,Huan Zhang,Wang Yan,Qian Chen,Baohua Kong
标识
DOI:10.1016/j.lwt.2020.109061
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.
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