| In this thesis,four groups of sausages(No.1: baked at 60℃ for 48 h,No.2: baked at60 ℃ for 2h followed by 50-55 ℃ for 48 h,No.3: baked at 60 ℃ for 2h followed by45-50℃ for 48 h,and No.4 baked at 60℃ for 2h followed by 40-45℃ for 48h)were designed to analyze their effects on sourness,flavor and taste by comparing the parameters commonly used in industrial production,and the sausages were stored at both room temperature and 4℃ to analyze the changes in quality.The main findings and results of this thesis are as follows:1.The relevant physicochemical indices of the four different sausages were: the highest pH value and lowest Aw value for No.1 sausage;the highest Aw value for No.4 sausage was0.966 ± 0.005;the differences in POV values,AV and TBARS values among the four groups of samples were small,with No.1 sausage having the highest acid value and peroxide value.In the color difference analysis,sample #3 had the highest L* and a* values sample #2 had the highest b* values.In the texture analysis,sample No.1 had the highest hardness value of30355.08±3.25/g,sample No.3 had the highest elasticity,and samples No.1 and No.3showed better hardness and chewiness.A total of 16 free fatty acids were detected in the four types of salami,with saturated fatty acids dominated by C4:0,C16:0 and C18:0,monounsaturated fatty acids dominated by C18:1n9c,polyunsaturated fatty acids dominated by C18:2n6c and C18:3n3,of which the content of saturated fatty acids in salami No.1accounted for 56.86%,and the unsaturated fatty acids in samples No.2 and No.3 were more in saturated fatty acids,C14:0 and C16:0 were significantly different(P<0.5),while sample No.4 had the highest oleic acid content of 13.673±0.217%,followed by sample No.3,and sample No.3 had the highest linoleic acid content.In conclusion,the color,texture and unsaturated fatty acids of No.3 sausage were better than the other three groups of samples.2.A total of 36 major flavor active substances were identified in the four sausages,including ethyl n-hexanoate,ethyl decanoate,ethyl heptanoate,ethyl octanoate,ethyl nonanoate,decanal,trans-2-octenal,nonanal,etc.,and the content of esters and aldehydes was higher than that of other volatile flavor substances,accounting for more than 50%,with sausage sample No.3 being the richest in overall volatile flavor substances.The substances responsible for the flavor differences between samples were ethyl valerate,ethyl phenylacetate,ethyl nicotinate,phenylethylaldehyde,acrolein,isovaleraldehyde,3-hydroxy-2-butanone,and(R)-(+)-limonene.There was variability among the four sample tastes,with No.1 sausage having the highest salty,bitter,and astringent values of 9.38,11.6,and 7.74,respectively,and the lowest freshness(0.84)and sweetness values(2.5);No.2 and No.4 sausages had little difference in the richness of the six tastes;in terms of freshness and sweetness,No.3 sausage had the highest taste values of 4.21 and 9.52,and the salty(1.26)and Bitterness(1.1)had the lowest value.Therefore,the flavor and taste of No.3 sausage was better than the other samples.3.Changes in physicochemical indicators during storage were: pH and Aw values gradually decreased;POV and TBA values were on the rise,and the acid value of salami stored at room temperature and 4°C began to exceed the national standard(AV ≤ 4.0mg/g)after 45 d and 75 d,respectively.The color of salami gradually darkens and the texture gradually loosens during storage at room temperature.A total of 16 free fatty acids were detected under the two storage conditions,and the main fatty acids causing product deterioration were stearic acid,oleic acid,linoleic acid and linolenic acid.The free fatty acid of salami stored at 4℃ changes slowly and can keep the original fatty acid type and content better.During storage at room temperature and 4 ℃,40 and 37 main volatile flavor substances were detected respectively.During storage at room temperature,the substances causing flavor deterioration of salami were phenylacetaldehyde,hexanal,ethyl decanal palmitate,ethyl phenylacetate,ethyl pentanoate 1-octen-3-ol,acetone,etc.;no significant flavor deterioration during storage at 4°C.In the changes of taste during storage,the taste response values and the magnitude of changes were higher under room temperature conditions,and the signal response intensity of sourness,bitterness and saltiness showed an overall increasing trend,while the freshness started to decrease gradually and kept relatively small changes under 4℃ storage conditions.The above results indicate that the product under normal temperature storage has a greater sourness,and the quality of the original product can be better maintained under 4 ℃ storage conditions. |
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