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Effects of Allium mongolicum Regel and its extracts on the quality of fermented mutton sausages
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2021-12-01 , DOI: 10.1002/fsn3.2657 Lihua Zhao 1 , Xueying Sun 1 , Jing Wu 1 , Lin Su 1 , Fan Yang 2 , Ye Jin 1 , Meizhi Zhang 3 , Changjin Ao 4
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2021-12-01 , DOI: 10.1002/fsn3.2657 Lihua Zhao 1 , Xueying Sun 1 , Jing Wu 1 , Lin Su 1 , Fan Yang 2 , Ye Jin 1 , Meizhi Zhang 3 , Changjin Ao 4
Affiliation
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The study aimed to evaluate the effects of Allium mongolicum Regel (AMR) and its water- and fat-soluble extracts on the quality of fermented mutton sausages. Sausages were produced with mutton and fat. Four treatments: CO, without Allium mongolicum Regel and its extracts, used as control; AMR with Allium mongolicum Regel; AWE with water-soluble extract of Allium mongolicum Regel; and AFE with liposoluble extract from Allium mongolicum Regel, were produced and analyzed for pH, water activity (aw), free amino acids, fatty acids, and volatiles were, respectively, in fermented mutton sausages during processing (0, 2, 5, and 7 days). The results showed that the pH values of the liposoluble extract from Allium mongolicum Regel (AFE), respectively, are lower than that of sample CO at the end of fermentation and ripening. The aw in all group of sausages significantly dropped to 0.88 at the end of ripening (Day 7). Adding Allium mongolicum Regel and its water-soluble extract can improve the serine (SER) content of fermented mutton sausage. The contents of five essential amino acids (EAA) were added when adding Allium mongolicum Regel and its fat-soluble extract. The total fatty acid (TFA) in the treatments increased during drying and ripening. The addition of Allium mongolicum Regel and its extract can increase the content of volatile flavor substances such as 3-hydroxy-2-butanone, 3-methylbutyraldehyde, hexanal, octanal, and nonanal at the later stage of maturity, so as to improve the flavor substances in fermented mutton sausage. Water-soluble extract of Allium mongolicum Regel (AWE) and AFE treatments had more intense flavor at the end of ripening (Day 7). The flavor of fermented mutton sausage can be improved by adding Allium mongolicum Regel and its extracts into fermented mutton sausage.
中文翻译：
沙葱及其提取物对发酵羊肉香肠品质的影响
本研究旨在评价沙葱（AMR）及其水溶性和脂溶性提取物对发酵羊肉香肠品质的影响。香肠是用羊肉和脂肪制成的。四种处理：CO，不含沙葱及其提取物，作为对照； AMR 与沙葱；含有蒙古葱水溶性提取物的 AWE；生产并分析发酵羊肉香肠加工过程中的 pH、水分活度 ( a w )、游离氨基酸、脂肪酸和挥发物 (0、2、5、和 7 天）。结果表明，在发酵末期和成熟末期，沙葱脂溶性提取物（AFE）的pH值均低于样品CO的pH值。所有组香肠的aw在成熟结束时（第 7 天）均显着下降至 0.88。添加沙葱及其水溶性提取物可以提高发酵羊肉香肠中丝氨酸（SER）的含量。添加沙葱及其脂溶性提取物时，增加了五种必需氨基酸（EAA）的含量。处理中的总脂肪酸（TFA）在干燥和成熟过程中增加。添加沙葱及其提取物，可以增加成熟后期3-羟基-2-丁酮、3-甲基丁醛、己醛、辛醛、壬醛等挥发性风味物质的含量，从而改善风味发酵羊肉香肠中的物质。 蒙古葱水溶性提取物 (AWE) 和 AFE 处理在成熟末期（第 7 天）具有更浓郁的风味。在发酵羊肉香肠中添加沙葱及其提取物，可以改善发酵羊肉香肠的风味。
更新日期：2022-01-11
中文翻译：
沙葱及其提取物对发酵羊肉香肠品质的影响
本研究旨在评价沙葱（AMR）及其水溶性和脂溶性提取物对发酵羊肉香肠品质的影响。香肠是用羊肉和脂肪制成的。四种处理：CO，不含沙葱及其提取物，作为对照； AMR 与沙葱；含有蒙古葱水溶性提取物的 AWE；生产并分析发酵羊肉香肠加工过程中的 pH、水分活度 ( a w )、游离氨基酸、脂肪酸和挥发物 (0、2、5、和 7 天）。结果表明，在发酵末期和成熟末期，沙葱脂溶性提取物（AFE）的pH值均低于样品CO的pH值。所有组香肠的aw在成熟结束时（第 7 天）均显着下降至 0.88。添加沙葱及其水溶性提取物可以提高发酵羊肉香肠中丝氨酸（SER）的含量。添加沙葱及其脂溶性提取物时，增加了五种必需氨基酸（EAA）的含量。处理中的总脂肪酸（TFA）在干燥和成熟过程中增加。添加沙葱及其提取物，可以增加成熟后期3-羟基-2-丁酮、3-甲基丁醛、己醛、辛醛、壬醛等挥发性风味物质的含量，从而改善风味发酵羊肉香肠中的物质。 蒙古葱水溶性提取物 (AWE) 和 AFE 处理在成熟末期（第 7 天）具有更浓郁的风味。在发酵羊肉香肠中添加沙葱及其提取物，可以改善发酵羊肉香肠的风味。
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