红曲米发酵香肠加工工艺及风味品质分析

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1、万方数据ABSTRACTSTUDYONTHEPRoCESSINGCRAFTANDFLAVoRoFREDYEASTRICEFERMENTEDSAUSAGESFermentedsausagesareverypopularamongconsumersbecauseofitsnutritional，easilydigestiblenatureaswellasthelongshelflifeandedibleconvenience．Traditionally,thiskindofmeatproductsisregardassafefoodwithlowerpHandwat

2、eractivity(Aw)．However,thereexistsafetyrisksinfermentedsausages．Whatpeoplefocusonmostatpresentisthetraditionalcolorantcommonlyusedinthemince---nitrite，whichCantransfersintocarcinogenicnitrosaminesthroughnitrosoreactions．Inspiteofthepotentialhazardofnitrosamines，nitritehasmanykeyeffec

3、tsonqualitiesoffermentedsausagesincludingcolor,texture，andtypicalcuringflavorandSOon．Redyeastriceisthedarkredricefermentedwithmonascus．Itisakindofnaturaledibleredpigmentandpreservativeagent．Ontheotherhand，intensifiedhigh-temperatureair-dryingprocedurecanpromotelipidoxidation，degradat

4、ionofproteinsandtheaccumulationofvolatilecompounds．Theobjectofthisarticleistryingtoproducethefermentedsausageswithredyeastriceandintensifiedhigh—temperatureair-dryingprocedureSOthatwecanreplacenitriteinthesausages．Ingeneral，wediscussedthefeasibilityofthisnewmethodthroughthefollowingl

5、evels：1．Optimizationofintensifiedhigh—temperatureair-dyingripeningprocedureofredyeastricefermentedsausagesbyresponsesurfacemethodology．Threekeyfactors(intensifiedhightemperature，addeddoseofredyeastriceandintensifiedhigh—temperatureair-dyingtime)affectingtheripeningprocedureofredyeast

6、ricefermentedsausageswereoptimizedthroughtheresponsesurfacemethodologywithfreeaminoacids(∑FAA)andsensoryevaluationastheresponseindicators．Theresultsshowedthatintensifiedhightemperatureandtheaddeddoseofredyeastricehadthesignificantinteractioninfluence(p<0．05)ontheEFAA．Intensifiedhigh—

7、temperatureair-dryingtimeandtheaddeddoseofredyeastricehadalsothesignificantinteractioninfluence(p<0．05)III万方数据红曲米发酵香肠加工工艺及风味品质研究onthe∑FAA．Undertheconditionofsensoryevaluationwashigherthan5。theoptimumlevelsofthethreefactorsweredeterminedtobeintensifiedhightemperature30。C，theaddeddoseo

8、fredyeastric