本文旨在探讨半胱氨酸(cysteine,CYS)、大豆肽(soybean protein peptide,SPP)及大豆分离蛋白(soybean protein isolation,SPI)对含酚广式腊肠的品质影响。茶多酚(tea polyphenols, TP)是肉制品中天然抗氧化剂,具有良好降低亚硝酸钠残留的能力,但TP的添加会对肉质品品质造成部分负面影响,如肉制品硬度的增加。为改善含酚广式腊肠的质构和感官特性,本研究在广式腊肠中加入CYS、SPP和SPI等含游离巯基的组分,并探究了它们对广式腊肠的物理性质、色泽、感官品质和亚硝酸盐残留的影响。结果表明,与TP复合添加后,SPP和CYS可以降低含酚腊肠的硬度,同时SPP-TP复合添加的腊肠a*值和b*值最高,分别为10.42的和8.44。在感官特性上,不同处理组与空白组相比除了红度,其他感官特性无显著差异。添加TP可以有效降低腊肠中约75%亚硝酸钠残留,CYS也具有一定的降低亚硝酸盐残留的能力,TP和CYS复合添加处理组具有最低为4.40 mg/kg的亚硝酸盐残留。

The aim of this paper was to investigate the effects of L-cysteine (CYS), soy peptide (SPP) and soy protein isolate (SPI) on the quality of phenolic Cantonese sausage. Tea polyphenols (TP) are natural antioxidants in meat products, which have good ability to reduce the residual nitrite. However, the addition of phenolic compounds also has negative effects on the quality of meat products, such as the increased hardness of meat products. To improve the texture and sensory characteristics of phenolic Cantonese sausage, this study added food components containing free thiol groups, such as SPI, SPP and CYS, to Cantonese sausage, and explored their effects on the physical properties, color, sensory quality and nitrite residue of Cantonese sausage. The results showed that after complexing with TP, SPP and CYS could reduce the hardness of phenolic sausage, and sausage added with SPP and TP had the highest a* (10.42) and b* (8.44) values. In terms of sensory characteristics, there was no significant difference in other sensory characteristics except redness between treated groups and blank group. The nitrite residue in sausage was decreased by 75% after adding TP, and CYS also had a certain ability to reduce nitrite residue. The sausage added with TP and CYS had the lowest nitrite residue of 4.40 mg/kg. Therefore, CYS or SPP is a good quality improver for Cantonese sausages with polyphenols.

广州市科技计划项目（202206070052）；清远市科技计划项目（2022KJJH018，2021SJXM032）；企事业委托项目（利口福(合)-31-C-2020-026）