肉类研究2025，Vol.39Issue(3)：29-34,6.DOI:10.7506/rlyj1001-8123-20241028-285
不同种类原料肉对发酵香肠理化品质及风味特性的影响
Effects of Raw Meat from Different Species on the Physicochemical Quality and Flavor Characteristics of Fermented Sausages
摘要
Abstract
This study analyzed the differences in the physicochemical quality(pH,color,texture,moisture content,and water activity(aw))and flavor characteristics(taste and volatile substances)of fermented beef,pork,and lamb sausages.The results demonstrated that there were significant differences in the physicochemical qualities and flavor characteristics among fermented beef,pork,and lamb sausages.Among them,the redness value(a*)and aw of fermented lamb sausage were both the highest,with a favorable texture and mouthfeel;the response values of sweet and umami taste sensors for fermented beef sausage were both the highest,presenting a good taste;the total content of typical volatile substances such as esters(ethyl acetate and ethyl butyrate)and ketones was significantly higher than in fermented pork sausage than in fermented beef and lamb sausages(P<0.05),primarily contributing to the delicate and more fruity flavors of the product,and it had higher overall sensory acceptability.In summary,there are great differences in the physicochemical properties and flavor of fermented beef,lamb,and pork sausages.关键词
不同种类原料肉/发酵香肠/理化品质/滋味/风味Key words
raw meat from different species/fermented sausage/physicochemical quality/taste/flavor分类
轻工纺织引用本文复制引用
解鹏,高岳,吴晨奇,崔保威,王芳,王慧,范娜..不同种类原料肉对发酵香肠理化品质及风味特性的影响[J].肉类研究,2025,39(3):29-34,6.基金项目
2023年江苏高校"青蓝工程"团队资助项目(苏教师函[2023]27号) （苏教师函[2023]27号）
教育部第三期供需对接就业育人项目(2023122076875) （2023122076875）
苏州农业职业技术学院科研创新团队专项资助项目(CXTD202408) （CXTD202408）
