| The traditional Chinese sausage was a kind of food with good flavor and taste.But it seemed out of the consuming trend of low-fat healthy diet,because of its high-fat content.In this research,based on the traditional production process,a kind of low-fat traditional Chinese sausage had been made,by using one type of fat substitute,which was compound,to replace the pork fat in the sausage.During the fermentation of the sausage,the connections between the transform of some key physicochemical indexes and the flavor change had been found,by using flavor finger-printing technology.Based on these connections,a rapid method for detect physicochemical indexes had been built,by detected flavor finger-printing.With this rapid detection method,we could easily know the physicochemical indexes of the sausage during the production process and reached the goal of automation quality control.1.The research for the formula of compound fat substituteDuring the protection of Chinese sausage in traditional way,if the fat content was too low,the sausage product would show some bad taste,such as roughness and stiffness.The researching about fat substitute to produce a kind of low-fat traditional Chinese sausage with unremarkable alter of texture and palatability attribute,showed the great meaning of inheritance and innovation.By using a texture analyzer,TPA test had been done to research the cohesiveness changing cause by different fat substitute formula in low-fat sausages.In the D-optimal mixture designed experiment,the optimization formulation had been got.The formulation was 28.5% soybean oil,30% whey Protein,0.75% carrageenan and 40.75% water.According to the result of verification experiment,the texture parameters of the fat substitute,which was compounded by this formula,similar to that of pork fat.Contrast to the traditional high-fat sausage,the sausage with this fat substitute had low fat content.However the cohesiveness of low-fat sausage approach to that of traditional high-fat one.2.The optimizations for the test parameters of the E-noseElectronic nose(E-nose)was used to measure the flavor finger-printing changing of Chinese sausage in the process of fermentation.The effects of different sample introduction condition to the distinguishing ability of the E-nose sensor array has been explored,by the method of variance analysis.The test results as below: At the optimum sample introduction condition,which was Sampling Temperature 35?;Headspace Volume100ml;Accumulation Time 30min;Data-collection Interval 55-60 s,sensor array of PEN3 electronic nose showed the most outstanding capability distinguish the flavor changing during the sausage fermentation.3.Building and application of flavor finger-printing recognition modelThe Total Volatile Basic Nitrogen(TVB-N)and Peroxide Vale(POV)of the sausage been tested by national standard method,during the fermentation of the sausage(at day 0,2,6,11,15).The change rules of these physicochemical indexes had been found like that as follow: The TVB-N vale shown a slowly rising trend in general,the rising trend slowdown at day 6.The POV vale of the sausage nearly stayed the same at beginning of fermentation,until day 6 to have a fast growth trend.After using such data analysis methods,like Principal Component Analysis(PCA)and Linear Discriminant Analysis(LDA)to analysis the flavor finger-printing,that we collected,the different flavor of the sausages in different fermentation time can be recognized clearly by flavor finger-printing recognition technology.In addition,the relationship between flavor finger-printing changing and physicochemical modification was also identified(R~2 was 0.9942 and 0.9911).Our study provided a novel PLS prediction model for sensitive and precise detection of physicochemical indexes of Chinese fermented sausage by flavor finger-printing identification.In a simulation test,which had 25 samples,the standard error of this new method to TVB-N and POV was 0.1557 and 0.0030. |
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